Pecan and cornmeal-crusted pickerel

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe Marisa Curatolo, Photography Cory Aronec

A lovely roasted pecan crust brings a crunch to this delicate fish; cook it with care and it will deliver a beautiful result.

Ingredients

1 ¼ cup whole pecans, toasted and finely chopped

½ cup cornmeal

2 eggs

1 tablespoon water

¼ cup all-purpose flour

½ teaspoon sea salt

6 (5-ounce) fresh pickerel fillets

Neutral oil, for frying

Freshly ground pepper, to taste

Lemon slices, to garnish

Preparation

In shallow bowl, combine pecans and cornmeal; set aside.

Beat eggs with water in shallow bowl; set aside. Place flour and salt in another shallow bowl. Dip fish into flour mixture, shaking off excess; then in egg mixture; then into pecan cornmeal mixture, pressing to coat. Set aside. Heat oil in large skillet over high heat. Fry fish in batches for 2 to 3 minutes per side or until golden and flaky inside. Sprinkle with pepper and serve with lemon slices. 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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