Lemon Pepper Wild Pickerel

Tonight we had wild pickerel for dinner. I lightly dusted it in a flour/pepper/lemon rind "rub", then pan seared it in EVOO. It was so delicious, the kids (and us) literally inhaled it. Actually, it got ate up so fast, I didn't even get a picture! I'll try to get one next time I make it. And maybe even next time, we'll catch the fish ourselves! Enjoy!

Lemon Pepper Pickerel

• few splashes EVOO
• 3/4-1 lb wild pickerel filet(s), skin removed
• 2-3 tbsp AP flour
• 1 tsp (ish) fresh cracked pepper
• sprinkle salt
• 2 tsp (ish) lemon zest (about 1/4 of a lemon - slice the remainder into wedges)

1. Put enough oil in cast iron skillet (or other fry pan) to just cover bottom of pan, and heat on high on stove.
2. Combine flour, pepper, salt and lemon zest together on rimmed plate. If necessary, cut filet into serving size pcs. Roll filets in flour mixture to give them a light dusting/coating.
3. Place filets on hot oil and cook about 3-4 minutes on each side (depending on thickness. It is done when it just starts to flake with a fork - or your spatula!).
4. Transfer fish to plate, squeeze a little lemon juice over top, serve and ENJOY!