Northern Pike Recipe- GF or Panko Crusted

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Northern Pike is such a delicious fish! Northern Pike 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!

Ingredients Good For Gluten Free Breading

• corn chex
• corn flakes
• rice chex
• Gluten Free Bread Crumbs

Tools I Use to Make Northern Pike

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• Filet Knife
• Extra Large Bamboo Cutting Board
• favorite saute pan

How to Cook Northern Pike

Once the fish is cleaned, pat it dry. Dip in an egg wash and then in your breading. Saute until browned on both sides. This is my favorite saute pan. Serve with your choice of sides. (In the photo above, we served with Romanesco puree and rice.) Serve hot.

Do you like to go fishing? 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!

Other Delicious Fish and Seafood Recipes on Binky’s Culinary Carnival

• Bacon and Horseradish Crusted Grouper
• Crusted Catfish
• Bullhead
• Salmon Wellington

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That’s how easy it is to make Northern Pike. Thanks for stopping by today!

Enjoy! And have fun cooking!

Xoxo,

Recipe

Northern Pike – Gluten Free Crusted

Northern Pike is a delicious fish readily available in the water of northeastern US.

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 400kcal

Author: Beth Neels

Cost: $16

Equipment

• cast iron frying pan 12"
• non stick baking sheet
• knife, filet

Ingredients

For Gluten Free Northern Pike

• 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 or to taste
• 1 tsp celery seed or celery salt (Use less salt if using celery salt) (Use less salt if using celery salt)
• 2 tsp Salt or to taste

For Panko Crusted Northern Pike

• 2 lbs Fresh Pike, or any white Fish
• 3 eggs
• 1/4 cup cashew milk, regular milk will work too
• 1*-1.5 cups 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

US Customary - Metric

Instructions

• Fillet fish. Or purchase fresh fish from your local grocer.
• Clean and rinse fish. Set aside on paper towel to drain.
• 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.
  
• 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!
  
• Break eggs into a medium bowl. Add milk and pepper to taste. Whisk together.
  

For Gluten Free Northern Pike

• 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.
  
• 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.
  
• Keep warm in a 200°F oven until ready to serve.

For Panko Crusted Northern Pike

• 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.

Notes

These recipes work great for any mild fish, such as; Haddock, Tilapia, Panfish, Perch, etc., etc.

Leftovers can be refrigerated for 3-4 days.

Reheat in microwave, until hot.

 

Nutrition

Calories: 400kcal | Carbohydrates: 9g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 118mg | Sodium: 186mg | Potassium: 391mg | Vitamin A: 90IU | Calcium: 45mg | Iron: 1.6mg

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Originally Published 7/29/2015