Pan-fried curry pickerel fillets
Recipe Mari Loewen, Photography Ross Cornish
Fast, easy and delicious...curry-crusted pickerel.
Ingredients
4 pickerel fillets, or other firm white fish
1 tablespoon soy sauce
1/4 teaspoon Worcestershire
Sea salt and cracked black pepper
2 tablespoons curry powder
1/2 teaspoon thyme, chopped
1 tablespoon garlic, minced
1 teaspoon parsley, chopped
2 tablespoons vegetable oil for frying
1/2 cup all-purpose flour
Preparation
In medium bowl, place all ingredients except fish, and mix into paste. Place fish into large glass baking dish and coat evenly with paste. Refrigerate overnight.
Place flour in large plate and dredge fish pressing firmly into flour on both sides.
Heat vegetable oil in large skillet over medium high heat and fry fish for 2 minutes each side, or until golden. Fish is cooked when flesh is white and flakes easily. Serves 4.
