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Ok, so we are a little obsessed with sandwiches but this one is extra special to us.

The pickerel for this sandwich was caught fresh from four mile Lake in the Cawartha’s on the same day we came up with this sandwich.

My uncle Mike happens to be an avid fisherman and we were lucky enough to spend a weekend up north with him boating and doing some serious fishing. We caught Large Mouth Bass, Small Mouth Bass, Perch and the best of the lot, Pickerel. They tasted more like flakey butter than what we would normally describe as a fish. If you come across some fresh pickerel I highly suggest picking some up.  Better yet, try your luck at catching some . There is nothing better than providing a meal that you caught yourself for everyone to enjoy.

Serves 4

Ingredients:

Panko Crusted Pickerel:

4 Pickerel fillets, approximately 4 oz

2 eggs

¼ cup water

1 tbs salt

1/3 tbs pepper

1 cup flour

1 tbs paprika

1 tsp cayenne powder

2 cups Japanese Panko crumbs

Lemon Aioli:

1 cup mayonnaise

1 lemon zested and juiced

Sandwich:

Bread of your choice

4 cups watercress, washed and dried

1 cup dill leaves

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METHOD:

Step one:

Make the “Aioli”

-In a small bowl add mayo

-Add lemon juice and stir to combine

-Add zest and stir again, set aside

Step two:

Bread the Fish

 - In a shallow bowl mix eggs and water, set aside

- In another shallow bowl mix flour, paprika, cayenne, pepper and half of the salt, stir till spices are evenly dispersed

- In another bowl add the Panko

- Dip each fillet into the flour and evenly coat

- Next dip each fillet into the egg wash and then the Panko

- Make sure fillets are completely covered with Panko bread crumbs

Step three:

Pan Fry the  Fish

- Add about 2 tbs of vegetable oil to a frying pan and heat to medium high

- Once the oil is shimmering add the fillets, make sure not to crowd, it is best to do this in batches

- Fillets should only need to be flipped once. Flip once the edges are starting to brown

- Once fillets is golden, remove onto a plate covered with a paper towel and season with salt

- Repeat with remaining fillets

Step 4:

Assemble your Sandwich

- Spread a tablespoon of lemon aioli on each side of the bread

- Add some water cress to the bottom

- Top with a fillet and then follow with some more watercress and a sprinkling of dill

- Top with remaining bread, repeat with all four sandwiches

Enjoy!