Salt and Vinegar Pickerel

Chef Tony Siwicki,

Silver Heights Restaurant

Tangy, salty and crispy, this popular, playful pickerel plate from the Silver Heights kitchen encrusts each fillet in Old Dutch potato chips. The buttery texture and subtle sweetness of the fish balance the crumbled chips’ vinegary bite. Rice pilaf suits well as a side.

INGREDIENTS

4 pickerel fillets

2 eggs

3/4 cup flour

1 large bag Old Dutch salt and
vinegar potato chips

1/8 tsp salt

1/4 tsp black pepper

4 wedges of lemon

4 Tbsp oil, for frying

METHOD

Pickerel

1.  Lightly beat the eggs in a dish.
2.  Put potato chips in a bag and crush finely using a rolling pin.
3.  In another dish, combine flour, salt and pepper.
4.  Dip fish fillets in flour mixture. Shake off any excess flour.
5.  Dip fillets in egg mixture.
6.  Dip fillets in crushed salt
   and vinegar chips.
7.  Add oil to a pan and heat pan over medium heat.
8.  When the pan is hot, add fillets to pan. Cook 4 minutes per side so that each side is browned.
9.  Remove fillets from heat and place on a plate. Squeeze fresh lemon on each fillet.

Yield 2 servings