• 1/2 cup all purpose flour
  
• 1/4 cup milk
  
• 2 eggs
  
• 1 cup cornmeal
  
• 2 tbsp chopped fresh dill
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• 2 lb. skinned pickerel fillets
  
• 1/4 cup butter or 1/4 cup canola oil
  

Lemon Sauce
1/2 cup whipping cream
1/2 tsp grated lemon, rind
2 tbsp lemons, juice
1/2 tsp Worcestershire sauce

In small saucepan, bring cream, lemon rind and juice and Worcestershire sauce to simmer over medium heat; cook, stirring occasionally, for about 7 minutes or until reduced to half and thickened enough to coat back of spoon. Yield: 1/3 cup (75 mL)