Ingredients
6-8 oz pickerel fillet
1 pinch sea salt
1 pinch freshly ground pepper
⅓ cup flour
1 ½ Tbsp clarified butter
Lemon wedges, to serve
Step 1
Lightly season fillet with salt and pepper.
Step 2
Cover a plate with flour; dredge each side of fillet to lightly coat.
Step 3
Melt clarified butter in cast-iron skillet over medium-high heat; panfry fillet for about 4 minutes or until golden brown.
Step 4
Flip and fry on other side until golden brown and fish flakes easily.
Step 5
Top with freshly squeezed lemon, or try it with hollandaise sauce. Serve for breakfast with eggs, hash browns and toast.
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