While northern pike can be a pain to clean because of its intricate bones, it is wonderful to cook with and eat. It has firm meat making it very flexible for use in all sorts of recipes. These are a few of the popular northern pike recipes.
- 4 fresh Northern Pike fillets
- 3 cups milk
- 2 tbsp salt
- 3 eggs
- Oil for deep frying
- 2 cups cracker meal
- 1 cup flour
- Salt and pepper to taste
Rinse fillets well under cold running water, drain it well. Soak the pike fillets in a mixture of 2 cups milk and salt for at least 2 hours. Pat dry. Heat the oil in a deep pan or skillet. Oil is ready when drops of water disappear instantly without smoking. Blend the eggs and remaining cup of milk. Mix the cracker meal, flour, salt and pepper on a large plate or bowl. Dip the pike in the egg mix. Roll the pike fillet in the cracker meal mix. Carefully lay the fish in the hot oil. Do not turn the fish. When golden brown, remove and place on paper towel.
Pike Fish Tacos
- 1 lb of northern pike, filleted
- 1 1/2 cups of spinach, cut into long thin strips
- 1 cup salsa
- 1 cup of grated cheese
- 6 tortillas
- 3 1/2 tablespoons extra virgin olive oil
- 1/2 medium-sized onion
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 4 cloves garlic, peeled and pressed
- 1/4 teaspoon dried oregano
- 1 1/2 tablespoons water
- 1 1/2teaspoons maple syrup
- 3/4 teaspoon sea salt
- 2 tablespoons chopped cilantro
In a large nonstick skillet, heat 1.5 tablespoons of the olive oil until water dances. Sauté the fish approximately 3 minutes on the first side. Flip and sauté it on the second side approximately 3 minutes. Depending on the thickness, you may repeat this process for a minute per side until the fish feels firm and cooked thoroughly. Remove from heat and allow it to cool for several minutes. Peel the meat apart into small bite-sized pieces, carefully removing any bones. In a medium-sized bowl, whisk the lime juice, chili powder, cumin, oregano, garlic, water, maple syrup, salt and 1 tablespoon of the olive oil together and set aside. In large nonstick skillet, heat 1 tablespoon of oil over medium heat. When the oil is hot but not smoking, add the onions. Sauté for 2-3 minutes until the onions turn golden. Add the lime juice/spice mixture from the bowl, and stir for a minute or so. Reduce heat to low. Add the de-boned fish and cilantro and gently stir so as to evenly coat the fish pieces.
Spread a small handful of spinach on top of each warmed tortilla. Spoon two tablespoons of salsa on top of the spinach. Sprinkle fish generously on top of the salsa. Garnish with shredded cheese.
Grilled Northern Pike with Cucumbers
- 1 teaspoon canola oil
- 6 tablespoons pine nuts
- 2 tablespoons butter
- 1 cucumber peeled, seeded, and thinly sliced
- 6 small scallions sliced diagonally
- 1 Northern Pike fillet – (3 to 4 lbs)
- 1 teaspoon salt
- 1 tablespoon freshly-ground black pepper
- 1 lemon cut into wedges
To brown pine nuts: Heat oil in medium skillet over medium-low heat. When oil is hot, add pine nuts. Heat, stirring constantly, for 1 minute or until golden brown. (Note: Be watchful; pine nuts tend to burn very quickly.) Transfer nuts to paper towels. Set aside.
To saute vegetables: Melt butter in same skillet. Add cucumber. Saute over low heat for 10 to 15 minutes, or until translucent. Add scallions. Saute for 2 minutes. Remove from heat. Stir in pine nuts. Keep warm.
To grill fish: When charcoal is gray and hot, lay fish fillets on grate. Grill for 6 to 8 minutes on each side, or until the fish is tender, flaky and translucent.
To serve: Season fish with salt and pepper. Just before serving, squeeze fresh lemon juice over fish. Ladle cucumber mixture over fish. Garnish with extra lemon wedges.
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