SAUTED PICKEREL. by www.country-cooking.com
A variety of fresh-water fish that finds favor with most persons is pickerel. When this fish is to be sauted, scale and clean it and cut it crosswise into 2-inch strips. Then roll each
piece in flour, sprinkle it with salt and pepper, and saute the slices in hot fat. When one side is sufficiently brown, turn and brown on the other side.
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