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“Shore
Lunch”; Pickerel (Walleye or Snook) Two Ways
 Griddle
Cooked Pickerel
4
x 6 oz. fillets of Pickerel, skin on and scaled
1-2 tbsp. lemon pepper seasoning, 1 wedge lemon
Special Equipment: nonstick
cooking spray- griddle pan www.muskokagrills.com/
Season the fillets of
pickerel with lemon pepper seasoning, pressing the spices into the
flesh to adhere.
Spray the griddle pan with non-stick cooking spray and place over
top the open fire, using a Muskoka grill to secure the pan. Place
the pickerel fillets, skin side down, into the griddle pan. Cook
until skin is crisp, about 3 to 5 minutes per side until fish is
fully cooked and flakes easily with a fork.
Serve griddled pickerel
on a plank with a wedge of lemon.
Serves 4
Deep
Fried Pickerel - Hank’s “Shore Lunch”
 ½
cup Crisco vegetable shortening
1
package Fish Crisp breading
4 x 6 oz. Pickerel fillets, boneless, skin on
4
wedges lemon
Into a self-sealing plastic
bag, add Fish Fry batter mix (www.fishcrisp.com)
and fillets of pickerel. Seal bag and shake until fillets are well
coated on all sides. Add the Crisco to a heavy bottom pan and place
directly over open fire. Allow the Crisco to heat up to about 350°
to 365°F, being careful not to ignite the fat over the open
flame.
Remove coated pickerel
fillets from bag and gently place into hot Crisco, skin side down.
Cook pickerel until crisp and the fish is fully cooked through and
flakes easily with a fork, about 4 to 6 minutes.
Remove pickerel fillets
and lay onto paper towel to drain off excess fat. Serve immediately
with lemon wedges.
Serves 4
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