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Pickerel (Walleye) in Brown Butter Sauce

Created by Luvcookn on April 20, 2012

1 1/2 pounds/680 grams pickerel fillets, cut into serving pieces, skin and pin bones removed
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika

Step 1: Combine the flour, salt, pepper and paprika in a shallow dish.
Step 2: Dredge the pickerel fillets in seasoned flour, coating both sides lightly and shaking off any excess flour.
Step 3: Heat the oil and 2 tbsp of butter in a non-stick frying pan over medium-high heat.
Step 4: When the fat is sizzling, add the floured fish and panfry until golden on both sides, about 2-3 minutes per side.
Step 5: Remove the fish from the pan and place on warm platter.
Step 6: Add the remaining 2 tbsp butter to pan and cook until it begins to brown.
Step 7: Squeeze the juice of half of a fresh lemon into the browned butter and sprinkle in the chopped parsley or dill.
Step 8: Immediately pour the butter sauce over the fish and serve.