Panko-crusted pickerel slider, with caper tarter sauce

Burgers & Sandwiches
Written By ANNA Test Kitchen

Styling Kari Wardrop, Photography Jerry Grajewski

Ingredients

2 pickerel fillets, approximately 1⁄2 pound, cut in 8 pieces

1⁄2 cup all-purpose flour

2 eggs, lightly beaten

1 cup panko (Japanese bread crumbs)

Canola oil, for frying, divided

Coarse salt, to season

8 leaves butter lettuce

8 soft white slider buns

1 cup mayonnaise

Juice of 1⁄2 lemon

1 tablespoon capers, chopped

1 teaspoon caper brine

1 green onion, finely chopped

1 tablespoon parsley, finely chopped

For tartar sauce, in small bowl combine all ingredients. Cover and refrigerate until ready to use.

For pickerel, in shallow dish place flour. In second shallow dish place eggs. In third shallow dish place panko. Coat pickerel first in flour, then egg, then panko. Lay on tray and refrigerate until ready to fry. Heat a few tablespoons of canola oil in large skillet over medium- high heat, fry pickerel in batches, draining on paper towel. Immediately season fillets with salt.

To assemble sliders, on bottom bun layer pickerel and lettuce, top with tartar sauce and top bun. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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