Fish and Seafood on the Prairies
The best and only way to serve pickerel is to pan fry in butter. (Although my recently deceased uncle, Doc, liked to dip pickerel cheeks in batter and fry them. My cousin, Joy, liked to call him the Master Baiter because he lived to fish.). It is a delicate and flavourful fish. I pan fried in brown butter and added a squeeze of lime juice, sprinkled with Maldon salt. Add some pan fried potato chips and steamed brocciflower. I have no idea what you call it!
And bonus, I found a Filipino grocery store. It has a ton of stuff. I think I'll be learning about Filipino food now! If you know any wonderful Filipino blogs, please let me know. Thanks!