We were lucky enough to enjoy this Pickerel and some Silver Bass for dinner from when my DH and DD went fishing on Lake Erie.
Silver Bass, is a fish that my DH and fishing buddy usually throw back when they are out on the lake. My DH decided to keep a few to give the fish a try. After doing some research, many fishermen do keep the Silver Bass and recommend soak the fish in milk for at least an hour or overnight.
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Catch of the Day! Pickerel and Silver Bass
Mise En Place
- Fresh Fish Fillets of your choice
- 1 package of Fish Crisp
- 5-6 tbsp. of Emeril’s Essence
- 2 cups 2% milk
- canola oil
Soak the fish fillets in enough milk to cover the fish for at least an hour or overnight; covered and refrigerate.
In a 12-inch Cast Iron pan, heat oil at medium high. Add enough oil so it is 1/4 inch deep.
In a shallow dish, add Fish Crisp and Emeril’s Essence Creole Seasoning | Emerils.com mix together.
Shake off excess milk from fish fillet. Dip fish into the coating mixture, and evenly cover fillet. Set aside and continue to coat each piece of fish. Discard remaining milk and coating mixture.
Pan fry in canola oil, approx. 2-3 minutes per side.
Do not add too many fillets into the pan at one time. The temperature of the oil will drop with every piece of fish that is added. The fish will be greasy and/or soggy.
Better to fry in small batches for a crispy coated fillets.
For the Polenta side dish, I followed the package instructions with the addition of fresh corn removed from the cob, and grated Romano cheese.
I thought that the Silver Bass had a ‘sweet’ taste in comparison to the bland taste of the Pickerel. But the texture of the Pickerel was much more favourable.