Category:
Recipe
Date:
February 14, 2022
Total time: 15 min
Serves: 2
Ingredients:
- 2lbs of pickerel cheeks, rinsed and lightly sprinkled with salt, from your local Fisherman’s Market
- 1 cup flour
- 1 cup fine bread crumbs
- 1-2 eggs
- Sat to season the meat
Directions:
- Place the flour, breadcrumbs and eggs each in a separate bowl. Lightly whisk the eggs and then coat the fish first in the flour, then eggs and lastly the breadcrubs.
- Bring a pan of about 1/2 inch of oil to medium heat and in batches fry the coasted fish pieces until golden brown, turning over midway.
- Take the fish out of the pan and place on some paper towel to absorb the extra grease.
- Serve while hot with lemon or your favourite tartar sauce.
ENJOY!
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Hokkaido Scallops
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Our Hokkaido Scallops are sustainably harvested from the Sea of Okhotsk off the coast of Hokkaido. These scallops are removed from the shell, individually frozen, and have 10/20 pcs per pound making them a medium-sized scallop.
Hokkaido scallops have a firm grain like that of a weathervane scallop. They sear to perfection and are a great alternative to Digby Scallops
Individually frozen and sold in 1lb units.
