Parmesan Pickerel

Ingredients

4 northern Pickerel fillets
3 cups milk
2 tbsp. salt
3 eggs
Oil for deep frying
2 cups cracker meal
1 cup flour
Salt and pepper to taste
Fresh lemon


Soak the Pickerel fillets in a mixture of 2 cups milk
and salt for at least 2 hours. Pat dry.

Heat the oil in a deep pan or skillet. Oil is ready
when drops of water disappear instantly without
smoking.

Blend the eggs and remaining cup of milk.

Mix the cracker meal, four, salt and pepper on a
large plate or bowl.

Dip the Pickerel in the egg
mix. Roll the fillet in the cracker meal mix.

Carefully lay the fish in the hot oil. Do not
turn the fish. When golden brown, remove and
place on paper towel. Serve with fresh lemon
and tarter sauce!