Although bony, the flesh is sweet and flaky. When coated with cornmeal and fried to a golden brown, they make excellent table fare. Because of the bones, pickerel are often ground and used in fishcakes. Here is a recipe for pickerel cakes: 1 cup skinned pickerel fillets 1/3 cup bread crumbs 1 teaspoon dried parsley 1/4 teaspoon basil 1/4 teaspoon thyme salt and pepper to taste juice of 1/2 lemon 1 green pepper 1 small onion
Grind the pickerel, green pepper, and onion. Place in bowl and mix in remaining ingredients. Form into patties and dredge with flour and fry until golden brown or save in freezer by separating cakes between strips of waxed paper.
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