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Lightly floured and garnished with iced celery leaves, there's not better catch for your seafood menu than this pan roasted pickerel recipe from Culinary Instructor in Calgary, Alberta, Canada, Kyle Grove. From the golden skin of the fish to the Yukon gold potatoes, this maple bacon seasoned selection is sure to shine.
Lightly score the skin fro edge to edge. Pat the fish dry before dredging in flour and then fry skin side down to ensure a crispy golden brown skin and prevent curling.
If you can not find Clubhouse Maple Bacon Seasoning in your market (Canada), try substituting equal parts of Grill Mate's Smokehouse Maple Seasoning (US).