This recipe is Savour Winnipeg’s Tribute to the now defunct Village Fish and their delicious Panko Breaded Pickerel

INGREDIENTS

• 1-2 cups canola oil (depending on pan size & depth)
• 1 cup flour
• tablespoon fresh ground black pepper
• tablespoon kosher salt
• 2 eggs, beaten
• 1 cup Panko bread crumbs (available at Sobey’s or Safeway)
• 2-3 pounds fresh pickerel fillets*

METHOD

1. Pre-heat the oil over medium high heat in a large skillet
2. Prepare a three stage breading station by blending the flour, pepper and salt in one shallow bowl, the eggs in another, and the panko bread crumbs in a third.
3. Dredge your first pickerel fillets in the flour and shake off excess. Dip in egg wash and drain. Roll in the Panko until well-covered.
4. Gently lower the fillets in the now heated oil so the end you’re holding falls away from you.
5. Fry until golden brown on one side, turn and finish cooking on the other side.

Serve with tartar sauce and a wedge of lemon. Pair with starch of choice.