30 Delicious Best Pickerel Recipes for Every Occasion

From quick weeknight dinners to impressive seasonal feasts, pickerel proves its versatility in these 30 mouthwatering recipes. Whether you’re craving crispy comfort food or light, healthy meals, you’ll find the perfect dish for every occasion. Get ready to fall in love with this flaky, flavorful fish all over again—your next favorite recipe is waiting!

Herb-Crusted Pickerel with Lemon Butter Sauce

Ever find yourself craving something that feels fancy but is actually pretty simple to pull off? This herb-crusted pickerel with lemon butter sauce is exactly that kind of dish. You get crispy, flavorful fish with a bright, buttery sauce that comes together in no time.

Ingredients

– 4 pickerel fillets (about 6 oz each, skinless works best here)
– 1/2 cup panko breadcrumbs (I love the extra crunch these give)
– 1/4 cup fresh parsley, finely chopped (fresh makes all the difference)
– 2 tbsp fresh dill, chopped
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup all-purpose flour
– 2 large eggs, beaten (room temp helps them coat better)
– 3 tbsp unsalted butter
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/4 cup fresh lemon juice (about 2 lemons squeezed)
– 2 tbsp capers, drained (optional but adds a nice briny kick)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, combine panko, parsley, dill, garlic powder, salt, and pepper.
3. Place flour in a separate shallow bowl and beaten eggs in another.
4. Pat each pickerel fillet dry with paper towels to help the coating stick.
5. Dredge one fillet in flour, shaking off any excess.
6. Dip the floured fillet into the beaten eggs, letting excess drip off.
7. Press the fillet into the herb-panko mixture, coating both sides evenly.
8. Repeat steps 5-7 with remaining fillets.
9. Heat olive oil in a large oven-safe skillet over medium-high heat.
10. Carefully place coated fillets in the hot skillet and cook for 2 minutes per side until golden brown.
11. Transfer the skillet to the preheated oven and bake for 8-10 minutes until fish flakes easily with a fork.
12. While fish bakes, melt butter in a small saucepan over medium heat.
13. Add lemon juice to the butter and whisk continuously for 1 minute.
14. Stir in capers and cook for another 30 seconds until warmed through.
15. Remove fish from oven and let rest for 2 minutes before serving.
16. Drizzle lemon butter sauce over herb-crusted pickerel fillets.

But that crispy herb crust against the tender, flaky fish is just perfection. The lemon butter sauce cuts through the richness beautifully. Serve it over some quick-cooking couscous or with roasted asparagus for a complete meal that feels special without the fuss.

Grilled Pickerel Tacos with Fresh Salsa

Sometimes you just need a fresh, easy dinner that feels like a vacation on a plate. Grilled pickerel tacos are exactly that—flaky white fish with a smoky char, topped with bright salsa and creamy avocado. You’ll love how quickly these come together for a weeknight win.

Ingredients

• 1 lb pickerel fillets, skin-on (I leave the skin on—it gets super crispy on the grill!)
• 2 tbsp olive oil (extra virgin is my go-to for that fruity kick)
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 8 small corn tortillas (I always warm mine—it makes all the difference)
• 1 cup diced tomatoes
• 1/4 cup finely chopped red onion
• 1 jalapeño, minced (remove seeds if you like less heat)
• 2 tbsp fresh lime juice
• 2 tbsp chopped cilantro
• 1 avocado, sliced
• 1/4 cup sour cream

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Pat the pickerel fillets dry with paper towels.
3. Brush both sides of the fillets with olive oil.
4. Sprinkle the chili powder, garlic powder, cumin, and salt evenly over the fish.
5. Place the fillets skin-side down on the hot grill.
6. Grill for 4–5 minutes until the skin is crispy and releases easily.
7. Flip the fillets carefully using a spatula.
8. Grill for another 2–3 minutes until the fish flakes easily with a fork.
9. Transfer the fish to a plate and let it rest for 2 minutes.
10. While the fish rests, warm the tortillas on the grill for 30 seconds per side.
11. In a medium bowl, combine the diced tomatoes, red onion, jalapeño, lime juice, and cilantro to make the salsa.
12. Flake the grilled pickerel into large chunks, discarding the skin if preferred.
13. Assemble each taco by placing a warm tortilla on a plate.
14. Top with flaked pickerel, a spoonful of fresh salsa, avocado slices, and a dollop of sour cream.

Every bite gives you that perfect combo of smoky, flaky fish and zesty salsa. The creamy avocado and cool sour cream balance the heat from the jalapeño beautifully. Try serving these with an extra lime wedge for squeezing—it really makes the flavors pop!

Crispy Pickerel Nuggets with Tartar Dip

Remember those crispy fish nuggets from your favorite seafood shack? These homemade pickerel nuggets deliver that same satisfying crunch with flaky, tender fish inside. You’ll be amazed how simple they are to make, and that tangy tartar dip is the perfect partner.

Ingredients

– 1 lb pickerel fillets, cut into 1-inch pieces (fresh is best, but frozen works too)
– 1 cup all-purpose flour (I like to use unbleached)
– 2 large eggs, lightly beaten (room temp helps the coating stick better)
– 1 cup panko breadcrumbs (for that extra crispy texture)
– 1 tsp garlic powder (my secret flavor booster)
– 1 tsp paprika (adds nice color and mild heat)
– 1/2 cup mayonnaise (Duke’s is my favorite for tartar sauce)
– 2 tbsp sweet pickle relish (the sweet-tangy balance is key)
– 1 tbsp lemon juice (freshly squeezed makes all the difference)
– Vegetable oil for frying (enough to reach 2 inches up the side of your pot)
– Salt and pepper (I’m generous with both)

Instructions

1. Pat the pickerel pieces completely dry with paper towels.
2. Season the fish pieces evenly with salt and pepper on all sides.
3. Combine flour, garlic powder, and paprika in a shallow bowl.
4. Place beaten eggs in a second shallow bowl.
5. Put panko breadcrumbs in a third shallow bowl.
6. Dredge each fish piece in the flour mixture, shaking off excess.
7. Dip the floured fish into the beaten eggs, letting excess drip off.
8. Press the fish firmly into the panko crumbs to coat thoroughly.
9. Place breaded nuggets on a wire rack while you heat the oil.
10. Pour vegetable oil into a heavy-bottomed pot until it reaches 2 inches deep.
11. Heat the oil over medium-high heat to 375°F, checking with a thermometer.
12. Carefully lower 4-5 nuggets into the hot oil using tongs.
13. Fry for 2-3 minutes until golden brown and crispy.
14. Flip the nuggets halfway through cooking for even browning.
15. Remove cooked nuggets with a slotted spoon and drain on paper towels.
16. Repeat with remaining nuggets, maintaining oil temperature at 375°F.
17. While nuggets fry, mix mayonnaise, pickle relish, and lemon juice in a small bowl.
18. Stir the tartar sauce until completely combined.
19. Season the tartar sauce with a pinch of salt and pepper.
20. Serve nuggets immediately with the tartar dip on the side.

Zesty and perfectly crisp, these nuggets have that irresistible golden crust giving way to flaky white fish. The homemade tartar sauce cuts through the richness with its bright tang. Try serving them in lettuce wraps or with crispy fries for the ultimate fish shack experience at home.

Pan-Seared Pickerel with Capers and Brown Butter

Craving something restaurant-worthy but totally doable on a busy weeknight? This pan-seared pickerel with capers and brown butter is your answer—it’s flaky, briny, and comes together in under 20 minutes. You’ll love how the nutty brown butter sauce elevates the mild fish.

Ingredients

• 2 pickerel fillets (about 6 oz each), skin-on for crispy edges
• 3 tbsp unsalted butter (I always use unsalted to control saltiness)
• 2 tbsp capers, drained but not rinsed—their brine adds tang
• 1 tbsp extra virgin olive oil, my go-to for searing
• ½ lemon, juiced (freshly squeezed makes all the difference)
• Salt and freshly ground black pepper, to season generously
• 2 tbsp all-purpose flour, for a light, even coating

Instructions

1. Pat the pickerel fillets completely dry with paper towels—this ensures a crisp sear.
2. Season both sides of the fillets evenly with salt and black pepper.
3. Dust the skinless sides lightly with flour, tapping off any excess.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the fillets skin-side down in the skillet; press gently with a spatula for 30 seconds to prevent curling.
6. Cook for 3–4 minutes until the skin is golden and crispy.
7. Flip the fillets carefully and cook for another 2–3 minutes until the flesh is opaque and flakes easily.
8. Transfer the fillets to a plate and reduce the heat to medium.
9. Add butter to the same skillet and swirl until melted and foamy, about 1 minute.
10. Continue cooking the butter, stirring constantly, for 2–3 minutes until it turns amber and smells nutty.
11. Stir in the capers and cook for 1 minute until they sizzle and crisp slightly.
12. Remove the skillet from heat and stir in the lemon juice to stop the cooking.
13. Pour the brown butter and caper sauce over the pickerel fillets.

Now dig in! The fish stays tender and flaky beneath that crispy skin, while the brown butter adds a toasty richness that pairs perfectly with the salty capers. Nothing beats serving it over creamy mashed potatoes or a simple arugula salad to soak up every drop of that sauce.

Baked Pickerel Fillets with Garlic and Dill

Let’s be real—sometimes you want a fancy-looking fish dinner without the fuss. This baked pickerel with garlic and dill is your new weeknight hero. It comes together in minutes but tastes like you spent hours in the kitchen.

Ingredients

• 1.5 lbs pickerel fillets, skin-on (I find the skin keeps them extra moist)
• 3 tbsp extra virgin olive oil, my go-to for its fruity flavor
• 4 garlic cloves, minced (fresh is best here—trust me)
• 2 tbsp fresh dill, chopped (dried works in a pinch, but fresh makes all the difference)
• 1 lemon, thinly sliced (save a wedge for serving)
• 1/2 tsp kosher salt, I prefer this over table salt for even seasoning
• 1/4 tsp black pepper, freshly ground if you have it

Instructions

1. Preheat your oven to 400°F—this high heat ensures a flaky interior and lightly crisped edges.
2. Pat the pickerel fillets completely dry with paper towels (this helps the seasoning stick and promotes browning).
3. Brush a 9×13-inch baking dish with 1 tablespoon of olive oil to prevent sticking.
4. Arrange the fillets in the dish skin-side down, leaving a little space between each.
5. Rub the remaining 2 tablespoons of olive oil evenly over the tops of the fillets.
6. Sprinkle the minced garlic evenly over all the fillets.
7. Season the fillets uniformly with the kosher salt and black pepper.
8. Press the fresh dill onto the surface of each fillet (this helps the herb adhere during baking).
9. Layer the lemon slices over the fillets, covering as much surface area as possible.
10. Bake for 12–14 minutes, until the fish flakes easily with a fork and the edges are opaque.
11. Remove the baking dish from the oven and let rest for 2 minutes before serving (this allows the juices to redistribute).

Expect tender, buttery flakes that melt with each garlicky, dill-kissed bite. Serve it over a bed of quinoa with those roasted lemon slices squeezed on top, or flake it into tacos with a crunchy slaw for a fun twist.

Pickerel Chowder with Corn and Potatoes

When the weather turns crisp and you’re craving something cozy, this pickerel chowder really hits the spot. It’s one of those comforting bowls that feels like a warm hug, with tender fish, sweet corn, and hearty potatoes all swimming together in a creamy broth.

Ingredients

• 1 lb pickerel fillets, skin removed (I like cutting them into bite-sized pieces before cooking)
• 2 cups corn kernels (fresh or frozen both work great here)
• 2 medium potatoes, diced into ½-inch cubes (Yukon Gold are my favorite for their creamy texture)
• 1 medium onion, finely chopped (yellow onions add nice sweetness)
• 2 cloves garlic, minced (fresh is always best for that bright flavor)
• 4 cups fish or vegetable broth (I usually go with low-sodium so I can control the salt)
• 1 cup heavy cream (this gives it that rich, luxurious texture)
• 2 tbsp butter (salted butter adds depth)
• 1 tbsp olive oil (extra virgin is my go-to for sautéing)
• 1 tsp fresh thyme leaves (dried works in a pinch, but fresh really shines)
• ½ tsp smoked paprika (this adds that subtle smoky note I love)
• Salt and black pepper (I’m generous with the pepper for a little kick)

Instructions

1. Heat olive oil and butter in a large pot over medium heat until the butter melts and starts to foam.
2. Add chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
4. Add diced potatoes and broth, then bring to a boil over high heat.
5. Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are fork-tender.
6. Stir in corn kernels and fresh thyme, then cook uncovered for 5 minutes.
7. Gently add pickerel pieces to the pot, being careful not to break them up too much.
8. Cook for 4-6 minutes until the fish turns opaque and flakes easily with a fork.
9. Pour in heavy cream and sprinkle smoked paprika throughout the chowder.
10. Season with salt and black pepper, then simmer for 3 more minutes to let flavors meld.
11. Remove from heat and let stand for 2 minutes before serving.

Something about the way the creamy broth coats each spoonful makes this chowder extra special. The potatoes break down slightly to thicken the base while the corn adds little bursts of sweetness against the mild fish. Serve it with crusty bread for dipping, or top with extra fresh thyme and a sprinkle of paprika for a beautiful presentation.

Sweet and Spicy Pickerel Stir-Fry

Ever have one of those nights where you want something delicious but don’t want to spend hours in the kitchen? This sweet and spicy pickerel stir-fry is your answer—it comes together in under 30 minutes and hits all the right notes. You’ll love how the tender fish plays off the bold sauce.

Ingredients

– 1 lb pickerel fillets, cut into 1-inch pieces (fresh is best, but thawed frozen works too)
– 2 tbsp vegetable oil (I like using avocado oil for its high smoke point)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp fresh ginger, grated (keep your ginger in the freezer for easy grating)
– 1/4 cup soy sauce (I prefer reduced-sodium to control saltiness)
– 2 tbsp honey (local honey adds nice floral notes)
– 1 tbsp rice vinegar
– 1 tsp red pepper flakes (adjust this based on your heat tolerance)
– 1 red bell pepper, sliced into thin strips
– 1/2 cup sliced scallions
– 1 tbsp cornstarch
– 2 tbsp water

Instructions

1. Pat the pickerel pieces completely dry with paper towels—this helps them get a nice sear instead of steaming.
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, and red pepper flakes until the honey is fully dissolved.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
4. Add pickerel pieces to the hot skillet in a single layer, cooking for 2 minutes per side until lightly browned.
5. Remove pickerel from skillet and set aside on a plate.
6. Add garlic and ginger to the same skillet, stirring constantly for 30 seconds until fragrant but not browned.
7. Add red bell pepper strips and cook for 3 minutes until slightly softened but still crisp.
8. Return the pickerel to the skillet with any accumulated juices.
9. Pour the sauce mixture over everything and bring to a simmer.
10. In a separate small bowl, mix cornstarch and water until smooth to create a slurry.
11. Stir the cornstarch slurry into the skillet and cook for 1 minute until the sauce thickens and coats the ingredients.
12. Remove from heat and stir in sliced scallions.

Perfect over fluffy jasmine rice, this stir-fry delivers tender fish with a sauce that’s both sticky-sweet and gently fiery. The bell peppers add a satisfying crunch that contrasts beautifully with the flaky pickerel. Try serving it with extra scallions sprinkled on top for fresh brightness.

Smoked Pickerel Pâté with Toasted Baguette

Getting smoked pickerel pâté just right is one of those simple pleasures that feels fancy without the fuss. You’ll love how the smoky fish pairs with creamy textures, especially when spread on crunchy baguette slices. It’s perfect for impressing guests or treating yourself to something special.

Ingredients

• 8 oz smoked pickerel fillets, skin removed (I find cold-smoked works best for that delicate flavor)
• 1/2 cup cream cheese, softened to room temperature (this makes blending so much easier)
• 1/4 cup sour cream (full-fat gives the richest texture)
• 2 tbsp fresh lemon juice (about half a lemon—freshly squeezed makes all the difference)
• 1 tbsp finely chopped fresh dill (I always grab extra for garnish)
• 1 small shallot, minced (red onion works in a pinch, but shallots are milder)
• 1/2 tsp hot sauce (my secret is Crystal Hot Sauce for just a hint of heat)
• 1/4 tsp freshly ground black pepper
• 1 French baguette, sliced into 1/2-inch thick rounds
• 2 tbsp olive oil for brushing

Instructions

1. Preheat your oven to 375°F.
2. Arrange the baguette slices in a single layer on a baking sheet.
3. Lightly brush both sides of each baguette slice with olive oil using a pastry brush.
4. Bake the baguette slices for 8–10 minutes, flipping halfway through, until golden brown and crisp at the edges.
5. Remove the toasted baguette slices from the oven and let them cool completely on a wire rack. Tip: Cooling them on a rack prevents sogginess by allowing air circulation.
6. Place the smoked pickerel fillets in a food processor.
7. Pulse the fish 5–6 times until it’s broken into small flakes, scraping down the sides with a spatula if needed.
8. Add the softened cream cheese, sour cream, lemon juice, dill, minced shallot, hot sauce, and black pepper to the food processor.
9. Process the mixture on medium speed for 45–60 seconds, pausing once to scrape the sides, until smooth and well combined. Tip: Don’t over-process—stop as soon as it’s creamy to keep the texture light.
10. Transfer the pâté to a serving bowl and cover it with plastic wrap pressed directly onto the surface. Tip: This prevents a skin from forming while it chills.
11. Refrigerate the pâté for at least 1 hour to let the flavors meld.
12. Serve the chilled pâté alongside the toasted baguette slices.

Smooth and spreadable, this pâté has a lovely balance of smoky fish and bright lemon notes. The creamy texture clings perfectly to each crispy baguette slice, making it ideal for casual gatherings. Try it with cornichons or a simple arugula salad for a fresh contrast.

Pickerel en Papillote with Vegetables

Maybe you’re craving something light, flavorful, and fuss-free for dinner tonight. Picture tender pickerel fillets and colorful veggies, all steamed together in a neat parchment packet—it’s a healthy, one-package wonder that feels fancy but is totally doable on a busy weeknight. Trust me, the aroma when you tear open that packet is pure magic.

Ingredients

• 2 pickerel fillets (about 6 oz each)—fresh is best, but thawed frozen works great too
• 1 cup thinly sliced zucchini—I like to use a mandoline for even slices
• 1 cup cherry tomatoes, halved—they burst and add a lovely juiciness
• 1/2 cup thinly sliced red onion—it mellows beautifully as it steams
• 2 tbsp extra virgin olive oil—my go-to for its fruity notes
• 1 tbsp freshly squeezed lemon juice—brightens everything up
• 2 cloves garlic, minced—don’t skimp, it infuses the whole packet
• 1/2 tsp dried oregano—rubbed between your palms to wake up the flavor
• Salt and freshly ground black pepper—I’m generous with both

Instructions

1. Preheat your oven to 400°F.
2. Cut two large pieces of parchment paper, each about 12×16 inches.
3. Fold each parchment piece in half, then unfold and lay flat.
4. Divide the zucchini, cherry tomatoes, and red onion evenly between the two parchment sheets, piling them on one half of each sheet.
5. Place one pickerel fillet on top of the vegetables on each parchment half.
6. Drizzle 1 tbsp of olive oil over each fillet and vegetables.
7. Sprinkle the minced garlic and dried oregano evenly over both packets.
8. Squeeze 1/2 tbsp of lemon juice over each fillet.
9. Season generously with salt and freshly ground black pepper.
10. Fold the empty half of the parchment over the fish and vegetables.
11. Crimp and fold the edges tightly to seal each packet, creating a half-moon shape. Tip: Make sure the seal is tight so steam doesn’t escape during baking.
12. Place both packets on a baking sheet.
13. Bake for 15 minutes at 400°F. Tip: The packets will puff up slightly when done—a good visual cue.
14. Remove the baking sheet from the oven using oven mitts.
15. Let the packets rest for 2 minutes before opening. Tip: Be careful of the hot steam when you tear into them.
16. Serve immediately by placing each packet directly on a plate.

Just imagine slicing into that flaky, moist pickerel—it practically falls apart at the touch of a fork. The veggies turn tender but keep a slight bite, soaking up all the lemony, garlicky juices. For a fun twist, I love serving these packets unopened at the table so everyone gets to experience that aromatic steam release themselves.

Creamy Pickerel Risotto with Asparagus

Remember that time you wanted something fancy but didn’t want to spend hours in the kitchen? This creamy pickerel risotto with asparagus is your answer—it feels restaurant-worthy but comes together in under an hour, perfect for a weeknight dinner that still impresses.

Ingredients

– 1 lb fresh pickerel fillets, skin removed (I like cutting them into 1-inch chunks for even cooking)
– 1 cup Arborio rice (this short-grain variety gives you that classic creamy texture)
– 1 bunch fresh asparagus, tough ends snapped off and cut into 1-inch pieces
– 4 cups chicken broth, kept warm on the stove (hot broth prevents the rice from cooling down)
– 1/2 cup dry white wine (I use Sauvignon Blanc for its crispness)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 3 tbsp unsalted butter, divided
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/4 cup heavy cream
– Salt and freshly ground black pepper

Instructions

1. Heat the chicken broth in a medium saucepan over low heat until steaming (about 180°F).
2. Melt 1 tablespoon butter with olive oil in a large skillet over medium heat.
3. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add Arborio rice and toast for 2 minutes, stirring constantly until grains look slightly translucent around the edges.
6. Pour in white wine and cook while stirring until completely absorbed, about 2 minutes.
7. Add 1 cup of warm broth and stir continuously until liquid is nearly absorbed.
8. Continue adding broth 1/2 cup at a time, stirring constantly and waiting until each addition is absorbed before adding more (this gradual process releases the rice’s starch for creaminess).
9. After 15 minutes of adding broth, stir in asparagus pieces.
10. Continue adding remaining broth and stirring until rice is al dente and mixture is creamy, about 5 more minutes.
11. Season pickerel chunks with salt and pepper while rice cooks.
12. In a separate non-stick skillet, heat remaining 2 tablespoons butter over medium-high heat.
13. Cook pickerel chunks for 2-3 minutes per side until opaque and flaky.
14. Gently fold cooked pickerel, Parmesan cheese, and heavy cream into the risotto.
15. Remove from heat and let rest for 2 minutes to allow flavors to meld.
16. Season with additional salt and pepper if needed.
Buttery and rich, this risotto delivers tender flakes of pickerel against the creamy rice and crisp-tender asparagus. The Parmesan adds a salty depth that balances the mild fish perfectly. Try serving it in shallow bowls with extra grated cheese and a simple green salad for a complete meal that feels both comforting and elegant.

Beer-Battered Pickerel with Homemade Chips

Biting into crispy, golden fish with homemade chips is one of those simple pleasures that never gets old. You get that satisfying crunch followed by tender, flaky pickerel—it’s the kind of meal that makes a regular Tuesday feel special. Plus, making your own beer batter and chips is easier than you might think, and the results are totally worth it.

Ingredients

– 1 lb pickerel fillets, cut into strips (I like them about 1-inch wide for even frying)
– 1 cup all-purpose flour, plus extra for dusting (keep some handy for coating)
– 1 cup cold lager-style beer (chilled beer makes the batter extra light and crisp)
– 1 large egg, lightly beaten (room temp eggs blend into the batter more smoothly)
– 1 tsp baking powder (this gives the batter that perfect puff)
– 1 tsp paprika (for a subtle smoky kick)
– 2 large russet potatoes, peeled and cut into ½-inch thick fries (russets are my go-to for fluffy interiors)
– Vegetable oil for frying (enough to fill your pot about 3 inches deep)
– Salt to sprinkle right after frying (I use coarse sea salt for extra texture)

Instructions

1. Peel the russet potatoes and cut them into ½-inch thick fries using a sharp knife.
2. Place the cut fries in a large bowl of cold water and let them soak for 30 minutes to remove excess starch, which helps them crisp up better.
3. Drain the fries and pat them completely dry with paper towels to prevent oil splatters.
4. Heat vegetable oil in a deep pot to 325°F, using a thermometer to check the temperature accurately.
5. Carefully add the dried fries to the hot oil in batches and fry for 4-5 minutes until soft but not browned.
6. Remove the fries with a slotted spoon and drain them on a paper towel-lined tray.
7. Increase the oil temperature to 375°F for the second fry.
8. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp paprika.
9. Add 1 lightly beaten large egg and 1 cup cold lager-style beer to the dry ingredients, stirring just until combined—a few lumps are fine and keep the batter light.
10. Pat the pickerel fillet strips dry with paper towels, then lightly dust them with extra flour to help the batter adhere.
11. Dip each floured pickerel strip into the beer batter, letting excess drip off.
12. Fry the battered pickerel in batches at 375°F for 3-4 minutes until golden brown and crispy.
13. Remove the fish with a slotted spoon and drain on a paper towel-lined tray.
14. Return the par-fried fries to the hot oil and fry for another 2-3 minutes until golden and crisp.
15. Drain the fries on paper towels and sprinkle immediately with salt.

Keep this combo warm and serve it straight from the fryer for the ultimate experience. The pickerel stays wonderfully flaky inside its crisp shell, while the chips are golden and satisfyingly crunchy. Try stacking the fish over the fries with a squeeze of lemon and a dollop of tartar sauce for a cozy, pub-style plate at home.

Lemon Herb Grilled Pickerel with Couscous

Oh, you’re going to love this one—it’s the perfect light yet satisfying meal for when you want something fresh but don’t feel like spending hours in the kitchen. The lemon herb marinade gives the pickerel a bright, zesty kick, and pairing it with fluffy couscous makes for a complete dinner that feels fancy without the fuss.

Ingredients

– 2 pickerel fillets (about 6 oz each—I like them skin-on for extra crispiness)
– 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
– 2 tbsp fresh lemon juice (squeeze it right before using for the brightest taste)
– 1 tsp dried oregano (crush it between your fingers to wake up the aroma)
– 1/2 tsp garlic powder (so much easier than mincing fresh garlic here)
– 1/4 tsp black pepper (freshly ground if you have it)
– 1/2 tsp salt (I use fine sea salt for even seasoning)
– 1 cup couscous (the quick-cooking kind saves so much time)
– 1 1/4 cups water (for perfectly fluffy couscous every time)

Instructions

1. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp oregano, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/2 tsp salt until well combined.
3. Place the 2 pickerel fillets in a shallow dish and pour the marinade over them, coating both sides evenly.
4. Let the fish marinate at room temperature for 10 minutes—this short soak infuses flavor without making the texture mushy.
5. While the fish marinates, bring 1 1/4 cups water to a boil in a small saucepan.
6. Stir in 1 cup couscous, remove the pan from heat, cover it tightly, and let it sit for 5 minutes until all the water is absorbed.
7. Fluff the couscous with a fork to separate the grains and keep it covered to stay warm.
8. Place the marinated pickerel fillets skin-side down on the preheated grill.
9. Grill for 4–5 minutes until the skin is crispy and the edges of the fish turn opaque.
10. Carefully flip the fillets using a spatula and grill for another 3–4 minutes until the flesh flakes easily with a fork.
11. Remove the fish from the grill and let it rest for 2 minutes to redistribute the juices.
12. Serve the grilled pickerel over the prepared couscous.

Really, the flaky, tender fish with that herby lemon punch is just divine alongside the light, fluffy couscous. Try topping it with a sprinkle of fresh parsley or a extra squeeze of lemon right before serving—it brightens everything up beautifully.

Pickerel Cakes with Spicy Remoulade

Sometimes you just need a crispy, satisfying fish cake that comes together without fuss. Pickerel cakes are my go-to when I want something fancy-feeling but easy enough for a weeknight dinner. They pair perfectly with a spicy remoulade that adds just the right kick.

Ingredients

– 1 lb fresh pickerel fillets (I look for firm, shiny fillets at the fish counter)
– 1/2 cup panko breadcrumbs (they give the best crunch)
– 1/4 cup mayonnaise (Duke’s is my favorite for richness)
– 1 tbsp Dijon mustard (the grainy kind adds nice texture)
– 1 large egg, lightly beaten (room temp helps it blend smoothly)
– 2 tbsp chopped fresh parsley (flat-leaf holds up better than curly)
– 1/2 tsp smoked paprika (for that subtle smoky depth)
– 1/4 tsp cayenne pepper (adjust if you’re sensitive to heat)
– 1/2 cup all-purpose flour for dredging
– 3 tbsp vegetable oil (a neutral oil with high smoke point works best)
– For the remoulade: 1/2 cup mayonnaise, 1 tbsp hot sauce (I use Crystal), 1 tsp lemon juice, 1/2 tsp garlic powder

Instructions

1. Pat the pickerel fillets completely dry with paper towels. (Tip: Dry fish ensures a better sear and prevents steaming.)
2. Chop the pickerel into 1/2-inch pieces and place in a medium bowl.
3. Add panko, 1/4 cup mayonnaise, Dijon mustard, beaten egg, parsley, smoked paprika, and cayenne to the bowl.
4. Gently mix with a fork until just combined—don’t overwork it or the cakes will be tough.
5. Shape the mixture into 8 equal patties, about 3/4-inch thick.
6. Place the flour on a plate and dredge each patty lightly on both sides.
7. Heat vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
8. Carefully place 4 patties in the skillet, leaving space between them.
9. Cook for 3-4 minutes until the bottoms are golden brown and crisp.
10. Flip the cakes and cook another 3-4 minutes until golden and cooked through. (Tip: Press lightly with a spatula—if they spring back, they’re done.)
11. Transfer to a paper towel-lined plate and repeat with remaining patties.
12. For the remoulade, whisk together 1/2 cup mayonnaise, hot sauce, lemon juice, and garlic powder in a small bowl. (Tip: Make this ahead so flavors meld while you cook.)
Finally, these pickerel cakes are wonderfully crisp outside with a tender, flaky interior. The remoulade brings a creamy, spicy contrast that makes each bite pop. Serve them on brioche buns with pickles or alongside a simple green salad for a complete meal.

Thai-Style Pickerel Curry with Coconut Rice

Ever find yourself craving something that’s both comforting and exciting? This Thai-style pickerel curry with coconut rice hits all the right notes—it’s creamy, a little spicy, and totally satisfying. You’ll love how the flaky fish soaks up all those aromatic flavors.

Ingredients

• 1 lb pickerel fillets, skin removed (I like cutting them into 2-inch chunks for even cooking)
• 1 cup jasmine rice (rinsed well—it makes all the difference for fluffy rice)
• 1 (13.5 oz) can full-fat coconut milk (don’t skimp here; the richness is key)
• 2 tbsp red curry paste (my favorite brand is Mae Ploy for that authentic kick)
• 1 tbsp fish sauce (it adds that salty, umami depth)
• 1 tbsp coconut oil (it has a subtle sweetness that pairs perfectly)
• 1 small yellow onion, thinly sliced (I always have one on hand for quick meals)
• 2 cloves garlic, minced (fresh is best—it really brightens the curry)
• 1 red bell pepper, sliced into strips (adds a nice crunch and color)
• 1 cup chicken or vegetable broth (low-sodium lets you control the saltiness)
• 1 lime, cut into wedges (a squeeze at the end lifts everything up)
• Fresh cilantro for garnish (I pile it on for that fresh, herby finish)

Instructions

1. Rinse 1 cup jasmine rice under cold water until the water runs clear.
2. Combine the rinsed rice with 1 cup coconut milk and ½ cup water in a medium saucepan.
3. Bring the rice mixture to a boil over high heat, then immediately reduce to low, cover, and simmer for 15 minutes. Tip: Don’t peek—keeping the lid on ensures perfectly steamed rice.
4. Heat 1 tbsp coconut oil in a large skillet over medium heat until shimmering.
5. Add 1 sliced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
6. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Add 2 tbsp red curry paste and cook for 1 minute, stirring constantly to toast the spices.
8. Pour in the remaining coconut milk and 1 cup broth, scraping up any browned bits from the bottom of the skillet.
9. Bring the curry to a gentle simmer and cook for 5 minutes to let the flavors meld.
10. Gently place 1 lb pickerel chunks and 1 sliced bell pepper into the skillet.
11. Simmer for 6–8 minutes, until the fish is opaque and flakes easily with a fork. Tip: Avoid stirring too much to keep the fish intact.
12. Stir in 1 tbsp fish sauce and remove from heat. Tip: Taste and adjust with a squeeze of lime if you like it tangier.
13. Fluff the coconut rice with a fork and divide it among bowls.
14. Ladle the curry over the rice and garnish with fresh cilantro and lime wedges.

Keep in mind that the pickerel stays wonderfully tender in the creamy sauce, while the coconut rice balances the curry’s gentle heat. Try serving it with extra lime wedges for squeezing over the top—it really brightens up each bite. Leftovers? They taste even better the next day as the flavors deepen.

Conclusion

Zesty, versatile, and downright delicious—this collection of pickerel recipes has something for every cook and occasion. We hope these dishes inspire your next kitchen adventure! Try one out, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest. Happy cooking!