Pike Recipes to dazzle the palate.

The absolute best way to enjoy your pike is freshly caught and deep fried. Here is a pike recipe that can be executed either on the shore (like Bill Dance) or in the kitchen (like Julia Child).

Beer Battered Pike

    2 pounds Northern pike

    Freshly caught, cleaned, boned and kept chilled

    1 pound flour -- bleached preferably

    1 pound cornmeal

    4 teaspoons salt

    4 teaspoons pepper

    2 Cans of your favorite beer, 12 oz will do.

    1 pound lard or cooking oil. For the health nuts, you can use canola oil if you like.

Heat the oil until hot, not smoking.

In a bowl, add together all the dry ingredients.

Mix together, then add one can of the beer and mix to make a batter.

Wash the pike fillets with cold water.

Dry them with a paper towel to prevent splattering when added to the oil.

Cover each fillet thoroughly with the batter and very carefully drop into the hot oil.

Cook until a beautiful golden brown, about 3 to 4 minutes, and remove using tongs so you don’t burn your pinkies!

While the fish is frying, it will be hot near the fire, so enjoy the other can of beer. The cook gets the benefits!

Baked Pike with Stuffing

    3 quarts water, salted & boiled

    2/3 Cup white rice

    1 large Cucumber

    1/4 teaspoon iodized salt

    2 hard boiled eggs, chopped

    2 tablespoons butter/margarine

    1/2 cup chopped onion (the finer the better)

    1/2 cup parsley, fresh and chopped fine

    1/4 cup chives, chopped

    1 tablespoon salt

    1/8 tsp. white pepper (that's right WHITE pepper)

    1 tablespoon heavy cream (up to 3 tablespoons)

    1 stick butter

    6 tablespoons dry unseasoned bread crumbs

    3 pounds fresh caught (YUM!) Pike – cleaned (head & tail left on. VERY dramatic!)

    1/2 cup boiling water

Prepare the rice in the boiling, salty water until firm.

Drain off and set to the side.

Take the cucumber (peeled, seeded and chopped) and combine with ¼ teaspoon salt.

Let stand for at least 15 minutes, drain and dry.

Melt 2 TBSP butter and sauté the onions and prepared cukes until softened and see-through -- NOT BROWN! Add this to a large bowl and toss in the chopped eggs, rice, parsley and chive.

Add salt & pepper to taste.Add a tablespoon of the cream to moisten. Use more cream if the mixture appears to be dry.

Mix lightly. Don't abuse it, just combine the items thoroughly.

Rinse the fish in and out. Use cold water for this.

Dry completely.

Fill the cavity of the pike with the stuffing.

Close the fish (like an incision) with skewers and string, like a game hen or turkey.

Melt the stick butter in a baking pan that looks good enough to serve in, yet will hold the fish comfortably. The fish won't mind the crowding, but it will affect the cooking process.

As the foaming stops, add the fish to the dish. Do this in any way you wish. Have you tried a knish? It's delish. Enough of that. I'm showing my Seuss side now….

Cook on top of the stove until golden brown.

Turn the fish over and do the same to the opposite side.

Dust the top of the fish with ½ of the bread crumbs, flip the fish and do it again to the other side.

Add about a 1/2 cup boiling water to surround the fish and bring to a light simmer.

Remove to a 350 degree oven for approximately 30 minutes (maybe 35 for a large fish), until fish has a firm feel to pressure.

Best served right from the baking dish, so be sure to use hot pads at the table!

Thank you for trying out our Pike Recipes. If you have other Pike Recipes that you would like to share with the world, please contact us with the recipe.

Louisiana Fish Fry - click for more info Shore Lunch - click for more info

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