Deep Fried Pickerel
| 1 cup | Crisco |
| 1 pkg. | Fish Fry batter mix |
| 4 x 6 oz. | Pickerel fillets, boneless and skinless |
| tartar sauce | |
| 4 wedges | lemon |
| 1 | heavy bottomed pan |
| 1 large | self-sealing plastic bag |
Add the Crisco to a heavy bottom pan and place directly over open fire. Allow the Crisco to melt and heat up, being careful not to ignite the fat over the open flame.
While the Crisco heats up, prepare the pickerel fillets. Into a self-sealing plastic bag, add Fish Fry Batter mix and fillets of pickerel. Seal bag and shake, until fillets are well coated on all sides.
Remove coated pickerel fillets from bag and gently place into hot Crisco, making sure that fillets are fully immersed in the hot fat and being careful not to splatter hot fat onto yourself. Cook pickerel until crisp and the fish is fully cooked through and flakes easily with a fork, turning once, about 6 to 8 minutes.
Remove deep fried pickerel fillets and lay onto paper towel to drain off excess fat. Serve immediately with tartar sauce and a wedge of lemon.
Serves 4
