Sunday, September 30, 2012


makes four servings

4 slices bacon
4 skinless pickerel fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup cornmeal
1 tablespoon vegetable oil
4 oval buns, halved
tartar sauce
4 romaine lettuce leaves
2 plum tomatoes, sliced

Cut bacon in half crosswise, if using. In nonstick skillet, fry until crisp; transfer to paper towel–lined plate. Drain fat from pan. Meanwhile, sprinkle fish with salt and pepper. In shallow dish, press fish into cornmeal, turning to coat. In same skillet, heat oil over medium heat; fry fish, turning once, until crisp, golden and flakes easily when tested, 6 to 8 minutes. Sandwich fish in buns along with tartar sauce, lettuce, tomatoes and bacon.

bacon recipe courtesy of: Radio Canada, P.O. Box 500 Station A, Toronto, Ontario, Canada, M5W 1E6

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