You are here

Hot Pickerel And Wild Rice Salad

Country.Chef's picture
For rice
  Wild rice 1 Cup (16 tbs)
  Butter 1 Tablespoon
  Minced onion 1 Tablespoon
For fish
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Water 2 1⁄2 Cup (40 tbs)
  Pickerel fillets 1 Pound
  Salt To Taste
  Pepper To Taste
  Oil 2 Cup (32 tbs) (For Frying)

Wash rice thoroughly two or three times and remove any foreign particles; drain.
In a saucepan with a tight-fitting lid, over medium heat, melt the butter.
Add onion and saute until onion is tender.
Stir in rice and salt; add water and bring liquid to a boil, stirring occasionally.
Reduce heat to low, cover, and cook without stirring for 40 to 50 minutes, or until liquid is absorbed.
While rice is cooking, prepare fish.
In a small bowl, sift together flour, baking powder, and salt.
Stirring constantly, slowly add milk and water; beat until batter is smooth.
Set batter aside.
Cut pickerel fillets into small pieces-about 1-inch squares.
Season fish pieces with salt and pepper, then dip in batter.
Place fish in a frying basket and deep-fry until golden brown, about 4 to 5 minutes.
Drain on paper towels and set aside until rice is ready.
When rice is boiled, transfer to a shallow buttered baking dish.
Bake in a 250°F oven for 10 to 15 minutes, or until rice grains separate.
Remove from oven and add fried-fish pieces.
Toss and serve immediately.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (13 votes)


Hot Pickerel And Wild Rice Salad Recipe