PICKEREL

7 he flesh is white, firm and flaky and it
is one of our important food fishes. It is known by a variety
of names such as wali-eye, pike-perch. In French Canada the
pickerel is known as the doré. On the market they appear
whole, dressed, and filleted, both fresh and frozen. The size varies
from about 14 to 5 pounds.

Gourmet-Fried Pickerel

2 pounds pickerel fillets % cup fat for frying

1 teaspoon salt ¥% cup chicken broth

% teaspoon garlic salt 1 tablespoon chopped parsley

% cup instant mashed potato 1 tablespoon chopped green onion
powder

Cut fillets into serving-size portions. Add salt and garlic salt
to instant mashed potato powder. Dip fish in potato mixture.
Brown fish on both sides in fat. Reduce heat and add remaining
ingredients. Simmer in a covered frying pan for 5 to 10 minutes,
until fish is almost cooked. Remove cover for last few minutes
of cooking for a crisp coating.

Makes 6 servings.

Baked Pickerel Fillets

2 pounds pickerel fillets % cup fine dry bread crumbs
% cup milk 2 tablespoons butter or other fat
1 teaspoon salt

Cut fillets into serving-size portions and soak three minutes
in milk to which salt has been added. Drain and roll in bread
crumbs. Place fish in greased baking dish and dot with fat.
Measure thickness of fish. Bake in hot oven (450°F.). Allow
10 minutes cooking time for each inch of thickness. If fish
is frozen, double the cooking time.

Makes 6 servings.

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