Tarragon Panfried Fillets

2 pounds pickerel fillets % cup flour
¥% cup tarragon vinegar ¥ teaspoon pepper
14 cup cornmeal 1 teaspoon onion salt

Dip fillets in vinegar then in mixture of cornmeal, flour, pepper
and onion salt. Use about } inch hot fat in frying pan. Fry
quickly on one side, then turn and brown the other side. The
complete cooking time will be about 10 minutes.

Makes 6 servings.

Pickerel Fillets Doria

6 pickerel fillets 1 tablespoon butter
\% teaspoon salt 1 clove garlic
14 cup flour 3 cucumbers
1 egg, beaten, plus 2 tablespoons 2 tablespoons butter
milk % teaspoon salt
¥% cup fine bread crumbs ¥g teaspoon pepper
2 tablespoons salad oil 2 tablespoons chopped parsley

Season pickerel fillets with salt. Dip fillets in flour, then in beaten
egg mixture, then roll in crumbs. Heat together 2 tablespoons salad
oil and 1 tablespoon butter. Add garlic and cook until brown.
Remove garlic and cook fish fillets in fat until golden brown on
both sides. Peel cucumber and cut into 2-inch lengths, then cut
each piece in 4. Melt 2 tablespoons butter in frying pan and cook
cucumber slowly, uncovered, until pieces are easily pierced with
a fork. Season with salt and pepper. Serve cucumber on a platter
with fried fish fillets. Sprinkle with chopped parsley.

Makes 6 servings.

14