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 .
Salt and Vinegar Pickerel
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
12 ciao ! / summer / two thousand twenty-one