Last week, we taught you how to host the perfect northern fish-fry. Now, courtesy of Feast ON Chef James Eddington, we’re gonna show you how to take things up a notch!
Eddington�s occupies the original Carling homestead, built in 1970, in the town of Exeter. Now well over a decade in business, Eddington�s attributes the restaurant�s success to creating flavourful and creative meals consistently using the best of Huron County�s bounty. Whether it’s pork from The Whole Pig, garlic from The Garlic Box or beautiful perch from Purdy’s Fisheries — you’ll find the best in local flavours coming out of Eddington’s kitchen.
- 1 lb Fresh Pickerel, cleaned
- ¼ cup Ontario garlic scapes, diced
- ½ cup Ontario strawberries, diced
- 2 tbsp Ontario honey
- 5 sprigs fresh cilantro, chopped
- 3 sprigs fresh basil, chopped
- Salt and pepper to taste
- 1 cup of flour mixed with salt/pepper and cayenne
- 1L Grape seed oil
- Before setting out, mix 1 cup flour with 1 tsp of salt, pepper and cayenne. Pack in ziplock bag. This mix can be used to dredge chicken, fish or even veggies for an easy fireside “fish” fry!
- Lightly dredge cleaned pickerel in pre-mixed flour mixture shaking off any excess. Fill large cast iron pan with approximately 1 inch of oil. Heat over hot coals or gas stove.
- Drop dredged pickerel into hot oil for approx 2 minutes per side, depending on size of filets. Pickerel should be golden brown. Remove from heat and drain on paper towel or newspaper.
- Meanwhile, in a bowl, add garlic scapes, red pepper, strawberries, honey, cilantro, and basil. Toss lightly. Salt and pepper to taste. Let stand for 5 minutes.
- To serve, top pickerel fillets with fresh salsa.
- Want a perfectly paired wine? Try the light, refreshing Estate Pinot Gris from The Grange of Prince Edward. It's dry, crisp and full of citrus and stone fruit aromas - perfect for white fish or seafood.
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!