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Fried Pickerel

  • 2 lg pickerel fillets (about 1¼ lb)

  • ¼ cup mayonnaise or salad dressing

  • 3 tbsp each butter and chopped onion

  • vinegar

  • salt/pepper to taste

  • 1 tbsp each chopped olives and parsley

  • 2 tsp tarragon

Cut filets in half and sprinkle with salt and pepper
Melt butter in skillet
Add chopped onion and fish
Fry for 4 minutes each side or until tender
Combine remaining ingredients and spread over fish
Heat through, basting with drippings
Place on pre-heated platter, garnish with parsley and stuffed olives
Serves 4

Myrtle Boyko