1. Combine flour salt pepper and paprika in a shallow dish

2. Dredge the pickerel fillets in seasoned flour, coating both sides lightly and shaking off and excess flour.

3. Heat the oil and 2 tbsp of butter in a non stick pan over medium-high heat.

4. When the fat is sizzling, add the floured fish and pan fry till golden on both sides, about 2-3 minute’s per side.

5. Remove the fish from the pan and place on warm platter.

6. Add the remaining 2 tbsp butter to pan and cook until it begins to brown.

7. Squeeze the juice of half of a fresh lemon into the browned butter and sprinkle in the chopped parsley or dill.

8. Immediately pour the butter sauce over the fish and serve.