Pan Fried Great Lakes Whitefish Recipes

Crispy Panfried Lake Whitefish PurePac

WebPreheat your largest, heaviest sauté pan or skillet over medium-high heat. A heavier pan will distribute the heat more evenly than a thin one. Whisk …

1. Preheat your largest, heaviest sauté pan or skillet over medium-high heat. A heavier pan will distribute the heat more evenly than a thin one.
2. Whisk together the flour, salt and pepper, paprika, herb and lemon zest.
3. Pour the seasoned flour into a shallow dish large enough to hold 1 or 2 Whitefish fillets. Depending on the size of the fillets, and your guests’ inclination to share, cut the fish into individual portions or leave whole.
4. Dredge fillet pieces in the seasoned flour until they are evenly coated. Rest on a pan or plate but don’t stack them on top of one another.

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Lake Superior Whitefish Provençal BaconFatte.com

WebJan 22, 2020 · Add Whitefish fillet (s) to pan, skin-side down (the skin is easily removed when fish is cooked). Baste fillet (s) with wine/stock …

1. For the Provençal “Salad”: Combine above ingredients in a glass bowl, and allow to rest at room temperature while you prepare the fish. This may be prepared several hours or up to a day ahead. Cover and keep refrigerated if not serving within two hours.
2. For the Fish: Add oil or butter and shallots to a warm pan, and sauté for a minute or two over medium-high heat – just until shallots start to become translucent. Add the white wine or stock – enough so that the entire bottom of the pan is covered with about ¼” of liquid. Simmer for another minute or two to allow to reduce slightly. Add Whitefish fillet(s) to pan, skin-side down (the skin is easily removed when fish is cooked). Baste fillet(s) with wine/stock mixture and reduce heat to medium-low. Cover pan and continue cooking for 8 – 10 minutes. Baste fish occasionally during cooking, making sure the liquids are slowly simmering (not boiling).Fish is fully cooked when the it's the same color all the way through, and internal temperature reaches 140°F.
3. To Serve: Portion and serve fish over Israeli Cous Cous and Steamed Asparagus (as shown here), or with rice and fresh greens.

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