You won't regret making this delicious Beer-Battered Northern Pike Recipe. (Steve Quinn photo)
By Steve Quinn
Print Recipe
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: Y-Bone Removal Techniques .
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.
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Serves: 4 Prep time: 25 minutes Cook time: 5 minutes
Ingredients:
1 ½ pounds firm northern pike fillets ¾ cup flour 1 teaspoon salt 1 teaspoon pepper Dash of cayenne pepper Batter Ingredients:
¼ teaspoon baking soda 1 cup milk 1 egg 2 tablespoons beer 6 cups oil for frying 2 tablespoons dark sesame oil (optional)
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Directions:
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 the flour mixture, 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 pike dish with tartar sauce along with fat wedges of lemon, or with malt vinegar.
