Entree: Canada – Saskatchewan (Canadian Prairies) – Saskatchewan Pickerel

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 pickerel (walleye) fillets, skinless, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2 g) freshly ground black pepper, divided
- 3/4 cup (95 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal
- 1 tsp (2 g) sweet paprika
- 2 tbsp (30 ml) vegetable oil (for frying)
- 2 tbsp (30 g) unsalted butter (for frying)
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (30 g) unsalted butter (for lemon-butter sauce)
- 2 tbsp (8 g) chopped fresh parsley, plus extra for garnish
- 1 lemon, cut into wedges (for serving)

Roasted potatoes:
- 1.5 lb (700 g) baby potatoes, halved if large
- 2 tbsp (30 ml) olive oil
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1 g) black pepper
- 1 tsp (1 g) dried dill or 1 tbsp (3 g) chopped fresh dill
- 1 tbsp (15 g) unsalted butter (optional, tossed with hot potatoes)

Green beans:
- 10 oz (280 g) green beans, trimmed
- 1 tbsp (15 ml) olive oil or 1 tbsp (15 g) unsalted butter
- 1/4 tsp (1 g) kosher salt
- 1/8 tsp (0.5 g) black pepper
- 1 tsp (2 g) lemon zest (optional)

Instructions

Short Description:
Pan-fried Saskatchewan Pickerel (walleye) served with roasted baby potatoes and buttery green beans — a simple, lake-to-table prairie main course that highlights fresh freshwater fish.

Regional Notes:
This Saskatchewan version uses locally caught pickerel (walleye) and a straightforward flour–cornmeal dredge before pan-frying, a classic Prairies preparation. Served with roasted prairie-grown baby potatoes and seasonal green beans, it reflects common side choices in Saskatchewan rather than coastal accompaniments.

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil.
2. Toss the baby potatoes with 2 tbsp (30 ml) olive oil, 1/2 tsp (2.5 g) salt, 1/4 tsp (1 g) pepper, and the dill. Spread in a single layer on the prepared sheet and roast 25–30 minutes, turning once, until golden and tender. Toss with 1 tbsp (15 g) butter if using and keep warm.
3. While potatoes roast, rinse and pat the pickerel fillets very dry with paper towels. Season both sides lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper.
4. In a shallow dish combine 3/4 cup (95 g) all-purpose flour, 1/2 cup (60 g) cornmeal, 1 tsp (2 g) paprika, and remaining 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper. Dredge each fillet in the mixture, pressing gently to adhere and shaking off excess.
5. Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 g) butter; when butter foams and oil shimmers, add fillets in a single layer (work in two batches if needed). Cook 3–4 minutes without moving until golden brown and crisp on the bottom.
6. Turn fillets carefully and cook another 3–4 minutes until the fish flakes easily with a fork and reaches 145°F (63°C) internal temperature. Transfer cooked fillets to a warm plate and tent with foil.
7. To make the lemon-butter pan sauce, reduce heat to medium, add 2 tbsp (30 ml) fresh lemon juice to the skillet and scrape up browned bits, then swirl in 2 tbsp (30 g) unsalted butter until melted and slightly emulsified. Stir in 2 tbsp (8 g) chopped parsley. Spoon sauce over fillets.
8. While fish finishes, bring a medium pot of water to a boil for the green beans. Add beans and blanch 3–4 minutes until bright and tender-crisp; drain and immediately toss with 1 tbsp (15 ml) olive oil or 1 tbsp (15 g) butter, 1/4 tsp (1 g) salt, 1/8 tsp (0.5 g) pepper and 1 tsp (2 g) lemon zest if using.
9. Plate: divide roasted potatoes among four plates, add a fillet to each, spoon extra lemon-butter sauce over fish, and arrange green beans on the side. Garnish with extra chopped parsley and lemon wedges.
10. Optional baked method for the fish: preheat oven to 400°F (200°C). Place dredged fillets on a lightly oiled baking sheet, dot with small pieces of butter or drizzle 1 tbsp (15 ml) oil, and bake 10–12 minutes until opaque and flaky. Finish with the lemon-butter sauce made in a small saucepan.