Pickerel (walleye) is the prize of Ontario and Manitoba lakes: mild, flaky and very lean. A light cornmeal crust, a squeeze of lemon and dill potatoes make it a shore-lunch classic at home.
Put the baby potatoes in a pot of cold salted water, bring to a boil over high heat, then simmer over medium heat until tender when pierced with a knife, about 15 minutes. Drain and toss with the butter, dill and a pinch of salt. Keep covered.
Steam the green beans in a covered pot with 2.5 cm (1 inch) of boiling water over high heat for 4 to 5 minutes, until tender-crisp.
Mix the cornmeal, rice flour, smoked paprika, salt and pepper on a plate.
Pat the fish fillets completely dry with paper towel, then press both sides into the coating and shake off the excess.
Heat the oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
Lay the fillets in the pan away from you and fry for about 3 minutes until golden, then flip carefully and fry 2 to 3 minutes more, until the fish is opaque and flakes easily, 63°C (145°F) in the centre.
Drain briefly on paper towel and serve right away with lemon wedges, the dill potatoes and green beans.
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Tips
Fry skin side down first for a crisp finish if your fillets have skin.
Photo: Ceeseven, Wikimedia Commons, CC BY-SA 4.0
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