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Pickerel, also known as walleye, is a freshwater fish that inhabits the waters of the United States and Canada. Pickerel have a tender, white fillet that can be baked, grilled or fried. The pickerel fillets are thin, so you must watch them carefully to ensure they do not overcook. When they are cooked correctly, they have a mild flavor that lends itself well to a variety of seasonings, such as lemon, garlic or even cayenne pepper.
Preheat the oven to 350 degrees Fahrenheit.
Brush the pickerel fillets with olive oil and season them with salt and pepper to taste. Rub the fillets with the minced garlic cloves, if you are using them. Place the fillets in a baking pan.
Place the baking pan in the oven and bake the fillets for 30 to 40 minutes. Turn the fillets once during the cooking time. The fillets are ready when they are opaque all the way through and flaky.
Take the baking pan out of the oven and serve the pickerel fillets hot with lemon wedges to garnish.
Preheat the grill to medium-high, or 400 degrees Fahrenheit. Brush the grill grates with olive oil to prevent the fillets from sticking.
Baste the fillets with olive oil and season them with salt and pepper to taste.
Place the fillets on the grill and close the lid. Grill the fillets for five minutes for every 1/2 inch of thickness. Turn the fillets once during the cooking time. The fillets are ready when they are opaque all the way through and flaky.
Take the fillets off the grill and serve them with lemon wedges.
Place the milk into a bowl and crack the eggs into the same bowl. Whisk the milk and eggs together. Place the flour and cornmeal into the other two bowls. Add cayenne pepper or paprika to the cornmeal and stir it in for an extra layer of flavor, if you wish.
Dip the pickerel fillets into the flour, then the egg and milk mixture, and finally into the corn meal. Set the fillets aside.
Heat the vegetable oil in the skillet over high heat. When the oil is hot, add the pickerel fillets in a single layer. Do not crowd the pan or the fillets will not cook evenly. The fillets are ready when they turn golden brown.
Take the pickerel fillets out of the oil with a skimmer and place them on a plate covered with paper towels to drain. Serve the pickerel hot with lemon wedges to garnish.
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