Northern Pike is such a delicious fish! It has a wonderfully firm texture and although it is mild, it has a great flavor that I have not found with any other fish! I’ve given you 2 pike recipes today, gluten free and panko crusted!
My husband is an avid fisherman. Although he doesn’t have the time he used to have to fish, he really scored a few weeks ago. While fishing for Yellow Perch on Seneca Lake, the largest ‘Finger Lake’ in Upstate New York, (Seneca is 618 feet deep at it’s deepest point! There is still a naval testing facility that tests scale models of submarines!)
Here is link from YouTube on how to clean pike and remove the y bones.
Eric and his friend got into a beautiful school of Northern Pike feeding on the perch! In recent years he has only gotten a few small ones so he always throws them back. This particular day they starting catching some nice ones so after throwing 3 or 4 back, they couldn’t resist keeping a few from the icy cold June water! They were allowed to keep 5 each but practicing good conservation skills, they kept less, only about 5 nice ones that were about 6 pounds.
I have to say that this fish has such a beautiful texture and flavor that I think it is going to be my new favorite! This photo is gluten free flour. You could use old gluten free bread and pulse lightly in a food processor so that you end up with large chunks. Toast in the oven on low heat, about 250°F for about 20 minutes, turning after 10 minutes to achieve the nice crunch that the panko has! The other things that work very well are gf cereals, I’ve used corn chex, rice chex and corn flakes, ground up in food processor.
Do you like to fish? I do, well, at least when the weather is nice! It’s very relaxing and there is sometimes great reward at the end of the day, especially if you run into some Northern Pike! This Bacon and Horseradish Crusted Grouper is amazing, as well! Give that a look!
I hope you enjoyed the post for these Northern Pike Recipes! Enjoy! And have fun cooking!
Northern Pike is a delicious fish readily available in the water of northeastern US.
- 2 lb Fresh Fish
- 3 eggs
- 1/4 c cashew milk , regular milk will work too
- 1- 1 1/2 c Gluten free flour or a good gluten free bread or gf cereal
- 2 Tsp lemon Pepper , or to taste
- 1 tsp celery seed or celery salt (Use less salt if using celery salt)
- 2 tsp salt , or to taste
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Fillet fish. Or purchase fresh fish from your local grocer.
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Clean and rinse fish. Set aside on paper towel to drain.
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There is a lot of debate on whether to soak fish in a saltwater brine. We usually do, just after filleting. Many state departments of conservation suggest brining to remove certain bacteria and blood from the fillets. Others say this step is unnecessary. Only soak them for about 10 minutes if you choose to soak. Use about 1/2 cup salt per quart of water.
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The two bottom fillets are the belly meat while the smaller fillets on the top are back meat, above the Y bone. You can see that if you don’t get the meat above the Y bone, you are really losing a lot of good meat!
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Break eggs into a medium bowl. Add milk and pepper to taste. Whisk together.
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In a separate bowl, incorporate flour, lemon pepper, celery seed and a bit of salt, if desired. (I cook very low sodium so you may want to add some.) Note: If using Gluten Free bread for the coating, pulse in a food processor until desired coarseness. Place on baking sheet and bake at 200°F for 20 minutes, turning after about 10 minutes.
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Use a heavy bottom frying pan set to medium high heat. Add Olive oil and let the oil come up to temperature. (About 350°F)
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Dip fish portions into the egg mixture to coat. Let excess egg drip off or tap against the side of the bowl.
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Immediately dredge the fish in flour or bread crumbs on both sides, shaking off the excess.
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You can place on a parchment lined baking sheet and hold them here for about 30 minutes.
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Place fish pieces in pan, slowly, waiting for the oil to come back up to temperature. Fry fish until nicely browned on the first side. Turn and check temperature between additions. Done Temp should be 125- 130°F and then rest for about 5 minutes.
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Keep warm in a 200°F oven until ready to serve.
Panko Crusted Northern Pike Recipe
Ingredients
- 2 lb. Fresh Pike, or any white Fish
- 3 eggs
- 1/4 c. cashew milk, regular milk will work too
- 1- 1 1/2 c. all purpose flour or panko bread crumbs
- 2 Tsp. lemon Pepper, or to taste
- 1 tsp. celery seed or celery salt (Use less salt if using celery salt)
- 2 tsp.salt, or to taste
NOTE: This recipe works great for any mild fish, such as; Haddock, Tilapia, Panfish, Perch, etc., etc.
Takes , Serves 8
Instructions
- Fillet fish. Or purchase fresh fish from your local grocer.
- Clean and rinse fish. Set aside on paper towel to drain.
- Break eggs into a medium bowl. Add milk and pepper to taste. Whisk together.
- In a separate bowl, incorporate flour or panko, lemon pepper, celery seed and a bit of salt, if desired. (I cook very low sodium so you may want to add some.)
- Use a heavy bottom frying pan set to medium high heat. Add Olive oil and let the oil come up to temperature. (About 350°F)
- Dip fish portions into the egg mixture to coat. Let excess egg drip off or tap against the side of the bowl.
- Immediately dredge the fish in flour or bread crumbs on both sides, shaking off the excess.
- You can place on a parchment lined baking sheet and hold them here for about 30 minutes.
- Place fish pieces in pan, slowly, waiting for the oil to come back up to temperature. Fry fish until nicely browned on the first side. Turn and check temperature between additions. Done Temp should be 125- 130°F and then rest for about 5 minutes.
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Originally Published 7/29/2015
I’ll have to try this gluten free version!
Thank you Donna! It is so good!
I have never had this fish sadly. It sure looks fabulous! One of the biggest things I miss is Northern fish. Living in Florida we have mostly salt water fish this sounds fabulous!
Yes, salt water is certainly good but the freshness of fish caught it cold, Northern waters, can’t be beat! Thank you Claudia!
This sounds like my ideal weekday meal!
Yes, so easy to make! Thanks for your comment, Jessica!
This looks crispy and delicious! Such a healthy meal!
Thanks Annemarie! Yes, who doesn’t love crispy fish!??
I like fish but admittedly, I haven’t tried a lot of varieties of fish. Living in the midwest, we don’t have much access to fresh fish. This is def. a recipe I know I would enjoy!
This is pretty much a fish of the Canada and the northern US. It is pretty regional but if you ever get the chance to give it a try, do! Thanks, Christine!
looks absolutely delicious and crispy! how yum!
Thanks, Camila! I appreciate your comment!
I’ve never tried Pike fish but it sounds delicious. My kids love crumbed fish and I’m keen to try the gluten-free version of this recipe.
It is very good with most varieties of fish, Anna, so what ever fish you can find, give it a try!