Pan fried pickerel cheeks with lemon basils

Main Dish
2 servings
15 min
15 min
Very Easy


Number of serving: 2


  • Combine rice flour, chili flakes, lemon basil salt and pepper.
  • Dip pickerel cheeks into almond milk and dredge in flour mixture.
  • Put a shallow skillet over medium-high heat, add oil and get the skillet hot.
  • Add the cheeks and cook until browned on 1 side, 1 to 2 minutes.
  • Flip the fish and continue to cook until desired doneness, about 2 minutes more.
  • Be careful, it's very easy to overcook.


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