HOP IN THE KITCHEN
Cornmeal Crusted Pickerel with Filthy Dirty IPA Mango Salsa
Author: Colin Enquist
Date: August 13th, 2015
Prep Time: 25 minutes
Cook Time: 5 minutes
Cornmeal Crusted Pickerel
6-8 pickerel fillets
1 cup flour
1 cup corn meal
1 teaspoon salt
1/2 cup fresh dill
1 cup milk
1/4 cup butter
Filthy Dirty IPA Mango Salsa
1 large mango
1 cup of cucumber, chopped finely
1 tablespoon of sweet pepper, chopped finely
1/2 red pepper, chopped finely
1/3 cup of diced red onion
1 tablespoon of Parallel 49 Filthy Dirty IPA
salt and pepper
The salsa can be prepped a couple hours ahead of time.
Chop mango, cucumber, sweet pepper, red pepper, red onion, and mix together in a bowl with salt, pepper, and Parallel 49 Filthy Dirty IPA. I recommend dicing most of the ingredients minus the mango, gives the salsa a nice texture and shows the mango is the star of the salsa.
For the fish:
Get three bowls, in the first one mix milk and egg, in second bowl place flour, and in the third place salt, dill and cornmeal.
Dip each fillet one at a time into flour, then dip into milk and egg mixture, and finally dip into and coat in cornmeal mixture. You should have an even coating across the entire fillet.
Heat pan to medium-high. Place butter in pan, and when fully melted place fillets into pan. Flip after 2 minutes and cook for another 2 minutes.
Put fillets on plate and top with Filthy Dirty IPA Mango Salsa.