Pickerel: a sweet and firm freshwater fish. Place flour in shallow bowl; in separate shallow bowl, whisk together milk and egg. In another shallow bowl, place cracker crumbs. Using sharp knife, cut fillets diagonally into 2-inch wide pieces. In deep fryer, heat oil to 375F 190C. Meanwhile, dip fish, 1 slice at a time, into flour, shaking off excess, then into milk mixture, then into cracker crumbs, pressing on both sides to coat thoroughly. Fry a few pieces of fish at a time for 3-4 minutes or until golden and fish rises to top of fryer. Transfer to paper towel-lined platter; sprinkle with salt to taste. Source: Canadian Living magazine Oct 94 Presented in article by Elizabeth Baird: "A Blend of Native and New" Recipe developed by Jackfish Lodge, Saskatoon, Saskatchewan, Canada [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 68 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 35.5mg||11 %|
|Sodium 912.2mg||31 %|
|Potassium 141mg||4 %|
|Total Carbohydrate 59.6g||18 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 57.3g|
|Protein 8.7g||12 %|
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Calories per serving: 346
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