Pan-Fried Pickerel

This simple pickerel supper allows the delicate flavours of freshwater fish to shine. Serve with a garden green salad topped with Saskatoon Berry Vinaigrette.

Pan-fried pickerel - Food Day Canada

Courtesy of Canola Eat Well for Life


  • 1/4 cup all-purpose flour (60 mL)
  • 1/4 tsp salt (1 mL)
  • 1/4 tsp pepper (1 mL)
  • 2 lbs pickerel fillets (1 kg)
  • 3 Tbsp canola oil (45 mL)
  • 4 lemon wedges


  1. Combine flour, salt and pepper in a shallow dish.
  2. Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet.
  3. Heat a large non-stick skillet over medium heat. Add canola oil. When oil is heated, fry the fillets for approximately 2-3 minutes on each side.
  4. Garnish with lemon wedges and serve immediately.


Servings 8; Calories 180; Total Fat 7 g; Saturated Fat 0.5 g; Cholesterol 105 mg; Sodium 135 mg; Carbohydrates 3 g; Fibre 0 g; Protein 24 g

This pickerel dinner recipe is courtesy of our friends, Canola Eat Well for Life.

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Author: Colleen Tully

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