Appetizer: Canada – Manitoba – Manitoba Pickerel Cheeks

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 1 lb (450 g) pickerel (walleye) cheeks, trimmed and patted dry
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1/4 cup (30 g) all-purpose flour, for dusting
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (35 g) fine cornmeal
- 1 tsp (4 g) baking powder
- 3/4 tsp (4 g) salt
- 1/2 tsp (1 g) smoked paprika or sweet paprika (optional)
- 1 large egg (about 50 g), beaten
- 3/4 cup (180 ml) cold light beer (or cold sparkling water for no-alcohol option)
- 1 1/2 cups (360 ml) neutral oil (canola, vegetable, or peanut) for shallow frying
- 1/2 cup (120 g) mayonnaise (for tartar sauce)
- 2 tbsp (30 g) finely chopped dill pickle
- 1 tbsp (15 g) finely chopped capers (or 1 tsp/5 g if you prefer less)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (4 g) chopped fresh dill or parsley
- 1 lemon, cut into wedges, for serving
- 2 tbsp (8 g) chopped fresh parsley, for garnish
- Paper towels, for draining

Instructions

Short Description:
Tender cheeks from Manitoba pickerel (walleye) are lightly battered and pan-fried until crisp, served hot with a bright homemade tartar sauce and lemon wedges. This makes a classic prairie small plate or shareable starter.

Regional Notes:
Pickerel (walleye) is abundant in Manitoba lakes; the cheeks are prized for their sweetness and delicate texture. This Manitoba version keeps the cheeks lightly battered and shallow-fried (rather than deep-fried) and is typically served with a simple local-style tartar sauce and lemon wedges.

1. Make the tartar sauce: In a small bowl combine mayonnaise, chopped dill pickle, chopped capers, lemon juice, Dijon mustard, chopped dill (or parsley), and 1/4 tsp (1 g) black pepper. Taste and adjust salt if needed. Refrigerate while you prepare the cheeks.
2. Season the pickerel cheeks lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper. Keep them cold until ready to batter.
3. Set up batter and dredge: Put 1/4 cup (30 g) flour in a shallow dish for dusting. Whisk together 3/4 cup (95 g) flour, 1/4 cup (35 g) cornmeal, baking powder, 3/4 tsp (4 g) salt, and paprika (if using) in a medium bowl. Stir in the beaten egg and gradually whisk in the cold beer (or sparkling water) until a smooth, slightly thick batter forms. Let rest 5 minutes.
4. Heat oil: Pour oil into a large heavy skillet to a depth of about 1/4–1/2 inch (6–12 mm). Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and browns in about 30–40 seconds.
5. Batter and fry in batches: Lightly dust a few cheeks with the reserved 1/4 cup (30 g) flour, shaking off excess. Dip each dusted cheek into the batter, letting excess drip off, then carefully place into the hot oil. Do not crowd the pan; fry in batches so the oil temperature stays steady.
6. Cook until golden and just cooked through, about 2–3 minutes per side (total 4–6 minutes depending on cheek size). Cheeks should be crisp and opaque; small pieces will cook very quickly. Use a slotted spatula or spider to turn gently.
7. Drain and season: Transfer fried cheeks to a paper-towel-lined plate and immediately sprinkle with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) if frying remaining batches.
8. Serve: Arrange Manitoba Pickerel Cheeks on a platter with lemon wedges, a small bowl of tartar sauce, and a sprinkle of chopped parsley. Serve hot as an appetizer for 3–4 people.