Beer-Battered Northern Pike Recipe
April 30, 2018
Keeping and eating a limit of fish under about 22 inches can improve growth rates, increase a lake's capacity to produce big pike, and provide some truly wonderful dining.
Use the techniques outlined in this issue to catch fish, then follow the simple method of removing Y-bones demonstrated by In-Fisherman Editor In Chief Doug Stange at: in-fisherman.com/recipes/cleaning-care/cleaning-catch-y-bone-removal.
One of the favorite cooking methods of the In-Fisherman staff involves deep-frying fillets in beer-batter. Here's a great northern pike recipe by In-Fisherman consultant and Chef Lucia Watson. This batter puts a light, crispy coating on fresh moist fillets.
To serve four . . .
11â„2 lbs. firm fillets
3â„4 c. flour
1 tsp. each salt and pepper
dash of cayenne pepper
1â„4 tsp. baking soda
1 c. milk
2 tbsp. beer
6 c. oil for frying
2 tbsp. dark sesame oil (optional)
- Rinse the fillets, pat them dry, and cut them into finger shape, about 3-inches long and 1-inch wide. Keep them cold until ready to fry.
- Whisk together all the ingredients for the batter until smooth. Allow the batter to rest for about 15 minutes.
- Combine the flour with the salt, pepper, and cayenne. Lightly dust a fish finger in flour, immediately submerge it in the batter, shake off the excess, and lower it into the hot oil. Fry each batch 3 or 4 minutes until golden brown. Remove to a plate and let drain on paper towels.
- Serve this classic dish with tartar sauce along with fat wedges of lemon, or with malt vinegar.