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1/4 c All-purpose flour
1/4 c Milk
2 c Saltine cracker crumbs
2 lb Pickerel fillets, skinned
Vegetable oil to deep-fry
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.