Fresh Pickerel, My Son and a Fine Chardonnay!


My recipe for ‘Fish & Chips’…and a fulfilling life: Fresh Pickerel, my son, and a fine Chardonnay.

This summer I tackled one of my “bucket list items for Father’s Day”.

I trapped my son in a boat for the weekend, and we actually talked and caught fish. No computers, no cell phones. Just he and I, a conversation, and a boat full of fish for dinner. And afterwards, washed it all down with a lovely Chardonnay while we feasted on the rewards of our endeavours.

Our version of fish & chips. Easy and decadent!

Here’s how we cook fresh Pickerel (or Walleye) up north on our fishing trips in Quebec…and at home in Ontario.


  • Fresh Pickerel filleted or cut into one inch squares
  • Milk
  • 1 egg
  • Mr. Crisp ‘Cajun’ fish breading

    Note: Pickerel is sometimes hard to find and expensive. If you like, use Tilapia or other white meat fish.


  • Beat 1 egg and milk in a bowl.
  • Pour on a large plate the Mr. Crisp Cajun breading.
  • Dip the fish into the egg and milk mixture then roll in the Mr. Crisp breading and place in a clean bowl.
  • In a deep pan pour about an inch of canola oil. (Do not use any oil but canola).
  • Heat to about 375F or Medium to high heat. Test by flicking a couple of drops of water into the oil. If it crackles, then it’s hot enough.
  • Then gently place fish in the heated oil with tongs and cook until crispy light brown. Turn over to make sure both sides are light brown and crispy. When done place on some paper towel to absorb excess oil.

Great with French fries or onion rings. Goes well with Chardonnay or even a Sauvignon Blanc.

Bon Appetite!

Tags: Food & Wine