Pan-Fried Pickerel with Lemon and Dill Potatoes

Ingredients

• 700 gpickerel (walleye) fillets, four fillets
• 50 gcornmeal
• 2 tbspwhite rice flour
• ¾ tspsmoked paprika
• ¾ tspsalt
• ½ tspblack pepper
• 2 tbspcanola or avocado oil
• 3¼medium potatoes (Yukon Gold or red), baby potatoes
• 3 tspbutter
• 6 gfresh dill, chopped
• 1¼ tbsplemon juice
• 300 ggreen beans, steamed

Method

1. 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.

   15 min timer

2. 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.

   5 min timer

3. Mix the cornmeal, rice flour, smoked paprika, salt and pepper on a plate.

4. Pat the fish fillets completely dry with paper towel, then press both sides into the coating and shake off the excess.

5. Heat the oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering, about 2 minutes.

6. 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.

   6 min timer

7. Drain briefly on paper towel and serve right away with lemon wedges, the dill potatoes and green beans.

Storing and reheating

Best fresh.