Recipe - Jackfish Lodge: Crispy-Fried Pickerel

One fourth cup Allpurpose flour
One fourth cup Milk
1 Egg
2 cup Saltine cracker crumbs
2 pound Pickerel fillets, skinned
Vegetable oil to deepfry
Salt

Pickerel: a sweet and firm freshwater fish.

Place flour in shallow bowl; in separate shallow bowl, whisk together milk
and egg. In another shallow bowl, place cracker crumbs.

Using sharp knife, cut fillets diagonally into 2inch wide pieces. In deep
fryer, heat oil to 375F 190C. Meanwhile, dip fish, 1 slice at a time, into
flour, shaking off excess, then into milk mixture, then into cracker
crumbs, pressing on both sides to coat thoroughly. Fry a few pieces of fish
at a time for 34 minutes or until golden and fish rises to top of fryer.
Transfer to paper towellined platter; sprinkle with salt to taste.

Source: Canadian Living magazine Oct 94 Presented in article by Elizabeth
Baird: "A Blend of Native and New" Recipe developed by Jackfish Lodge,
Saskatoon, Saskatchewan, Canada

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini