Following on from my comment that I was going to make this sometime, I made it tonight. I got all the ingredients except pickerel itself, which I couldn’t find locally, but there was fresh haddock that I used instead. Which was fine since I was making it with fries, and haddock is the traditional fish for fish and chips.
It was very good indeed. I loved the way it turned beautifully brown and crispy. The only change I will make for next time (and I’m definitely doing this again) is using less curry powder, or possibly none at all. The only curry powder I had on hand was labeled “hot”, and it was a little bit too dominant, IMHO. Years ago I would have considered this spicy taste ideal, but I’ve come to like milder and more subtle foods. But this is a great recipe. The avocado oil, which I’ve never used before, worked very well. Some types have very low smoke temperatures but this did not noticeably smoke.