Entree: Canada – Canadian Prairies (Manitoba) – Pickerel Dinner

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 10 min

Ingredients

- 4 pickerel (walleye) fillets, approx. 6–8 oz (170–225 g) each, skin on or off as preferred
- Salt and black pepper, to taste
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) garlic powder
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 1 tbsp (15 ml) fresh parsley, chopped
- Lemon wedges, for serving

Wild rice pilaf
- 1 cup (185 g) wild rice blend, uncooked
- 1/2 cup (95 g) long-grain white rice or brown rice (optional for texture)
- 2 1/2 cups (600 ml) low-sodium chicken or vegetable broth
- 1 tbsp (15 ml) olive oil
- 1 small shallot, minced (or 1/4 cup / 40 g onion), finely chopped
- 1 celery stalk, finely diced (about 1/3 cup / 45 g)
- 1/4 tsp (1.25 g) salt, or to taste
- 1/4 tsp (1.25 g) black pepper

Seasonal vegetables (example: roasted baby potatoes and sautéed asparagus)
- 1 lb (450 g) baby potatoes, halved
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) black pepper
- 1 lb (450 g) asparagus, woody ends trimmed (or green beans if asparagus not in season)
- 1 tbsp (15 g) unsalted butter
- 1 garlic clove, minced

Instructions

Short Description:
A classic Prairie main course of tender pickerel (walleye) fillets pan-fried to a golden crust, served with a buttery wild rice pilaf and simple seasonal vegetables for a full Manitoba-style meal.

Regional Notes:
This Manitoba variation features locally caught pickerel (walleye) prepared pan-fried (with a baking option) and paired with wild rice—a common local grain—and seasonal prairie vegetables. It emphasizes straightforward, rustic flavors typical of Canadian Prairie lake-to-table dinners.

1. Make the wild rice pilaf: rinse the wild rice blend in cold water. In a medium saucepan, heat 1 tbsp (15 ml) olive oil over medium heat and add the minced shallot and diced celery; sauté 2–3 minutes until soft. Add the rinsed wild rice and white/brown rice (if using) and stir for 1 minute to coat. Pour in 2 1/2 cups (600 ml) broth, bring to a simmer, cover, and reduce heat to low. Cook 35–45 minutes until the wild rice is tender and liquid is absorbed (check packet times; adjust as needed). Fluff with a fork and keep covered and warm. Season with 1/4 tsp (1.25 g) salt and 1/4 tsp (1.25 g) black pepper to taste.
2. Roast the baby potatoes: preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1.25 g) black pepper on a rimmed baking sheet. Roast 20–25 minutes, turning once, until golden and tender. Keep warm.
3. Prepare the vegetable greens: while potatoes roast, trim asparagus. In a large skillet over medium heat, melt 1 tbsp (15 g) butter. Add minced garlic and cook 30 seconds until fragrant. Add asparagus, toss to coat, and sauté 4–6 minutes until bright green and tender-crisp. Season with a pinch of salt and transfer to a warm platter.
4. Prepare the dredge for the pickerel: in a shallow dish combine 1 cup (120 g) all-purpose flour, 1/2 cup (60 g) cornmeal, 1 tsp (5 g) paprika, 1/2 tsp (2.5 g) garlic powder, and a pinch of salt and pepper. Pat fillets dry with paper towels and season lightly with salt and pepper. Dredge each fillet in the flour-cornmeal mixture, shaking off excess.
5. Pan-fry the pickerel (preferred Manitoba method): in a large skillet over medium-high heat, heat 3 tbsp (45 ml) vegetable oil and 1 tbsp (15 g) butter until shimmering. Add fillets in a single layer (work in two batches if needed) and cook 3–4 minutes per side for 1/2–3/4-inch (1.2–1.9 cm) fillets, or 4–6 minutes per side for thicker fillets, until crust is golden and fish flakes easily with a fork. Remove to a warm platter.
6. Lemon-butter finish: lower heat to medium, add remaining 2 tbsp (30 g) butter to the skillet and let it brown slightly for 30–45 seconds, then stir in 2 tbsp (30 ml) lemon juice and 1 tbsp (15 ml) chopped parsley. Spoon the lemon-butter sauce over the cooked fillets.
7. Baking option (if you prefer baked fish): preheat oven to 400°F (200°C). Place dredged fillets on a lightly oiled baking sheet or in a baking dish, dot with 2 tbsp (30 g) butter or drizzle with 1 tbsp (15 ml) oil, and bake 10–12 minutes (depending on thickness) until fish flakes easily. Finish with lemon juice and parsley as in step 6.
8. Plate the meal: divide wild rice pilaf among 4 plates (about 3/4–1 cup / 180–240 g cooked per serving). Place a roasted potato portion and a serving of sautéed asparagus alongside. Top each plate with one pickerel fillet and spoon additional lemon-butter sauce over the fish. Garnish with lemon wedges and extra parsley.
9. Serve immediately with additional lemon wedges and coarse-grain mustard or tartar sauce at the table if desired.