Entree: Canada – Ontario – Ontario Pickerel (Pan-fried freshwater walleye fillets seasoned, lightly battered and finished with lemon and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 7 min

Total 17 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 pickerel (walleye) fillets, approx. 7 oz (200 g) each
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (60 g) fine cornmeal
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) paprika (optional)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 lemon, juiced (about 2 tbsp (30 ml))
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges, for serving

Show original ingredient measurements

- 4 pickerel (walleye) fillets, approx. 7 oz (200 g) each
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (60 g) fine cornmeal
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) paprika (optional)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 lemon, juiced (about 2 tbsp / 30 ml)
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the fillets dry with paper towels and season both sides with 1 tsp (5 ml) kosher salt and 1/2 tsp (2.5 ml) black pepper.
2. In a shallow dish combine the flour, cornmeal, paprika, and a pinch of extra salt and pepper; dredge each fillet lightly, shaking off excess.
3. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat until shimmering. Add fillets skin-side down (if skin on) and cook without moving 3–4 minutes until golden.
4. Carefully flip fillets, add 1 tbsp (15 ml) oil and 2 tbsp (30 g) butter to the pan, and baste the tops as they cook another 2–3 minutes until the fish flakes and reaches an internal temperature of 145°F (63°C).
5. Transfer fillets to a warm platter, drizzle with lemon juice, sprinkle with chopped parsley, and serve with lemon wedges.

1. Pat the fillets dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. In a shallow dish combine the flour, cornmeal, paprika, and a pinch of extra salt and pepper; dredge each fillet lightly, shaking off excess.
3. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat until shimmering. Add fillets skin-side down (if skin on) and cook without moving 3–4 minutes until golden.
4. Carefully flip fillets, add 1 tbsp (15 ml) oil and 2 tbsp (30 g) butter to the pan, and baste the tops as they cook another 2–3 minutes until the fish flakes and reaches an internal temperature of 145°F (63°C).
5. Transfer fillets to a warm platter, drizzle with lemon juice, sprinkle with chopped parsley, and serve with lemon wedges.