Eating Northern Pike
STEPS TO CLEANING A NORTHERN PIKE:
1. Fillet your Northern Pike just like you would any other fish. Start by making a cut behind the front fin. Cut down to the backbone, but not through it.
2. Turn the knife sideways and cut along the backbone to the tail.
3. Next, pull up the fillet and cut along the rib cage, separating the meat from the bones.
4. After you have completed one side, flip the fish over and do the same. Now you should have two fillets. Cut off any rib bones that are left.
5. Next, locate the Y bone. Run your fingers down the fillet; you should feel them, or sometimes you can see them. They will look like white dots along the length of the fillet.
6. The first cut will be on the top side of the Y bone. Cut straight down until you feel the bones, and then turn the knife sideways and follow the contour of the bones. You will cut until you reach the end of the bones. After that, you can remove the piece of meat or leave it as a flap.
7. The second cut will follow along the back side of the Y bone. Finally, you will cut down and forward toward the top of the fillet, following the contour of the backside of the Y bone.
8. Once you do this, you should be able to remove the Y bones from the fillet.
9. Next, remove the fillet from the skin, and you are finished cleaning and ready to fry!
PAN FRIED NORTHERN PIKE
RECIPE FROM MIKE OSTERTAG
INGREDIENTS:
1 Cup Crispy Southern Zatarains Fish Fry
1 Cup Cornmeal
Milk (Used to Dip Fish In)
Olive Oil (To Fry In)
Fresh Northern Pike
Fresh Northern Pike
In a bowl, mix Zatarains and cornmeal
In a separate bowl, add milk.
Cut pike fillets into smaller pieces about 4-5 inches in length.
Dip fish fillets in milk and then in the dry mix.
In a frying pan, add enough olive oil, about 1/4 inch, to cover the bottom.
Heat oil, and add your battered fish fillets.
Fry until crispy.
Put a paper towel on a plate and then put fried fillets on top to help with excess oil.
Mix up your favorite coleslaw or salad and serve your fish
HOMEMADE TARTAR SAUCE
RECIPE FROM SARAH FOULKNER
1 Cup Mayonnaise
6 Tbsp. Sweet Pickle Relish (can add more to your desire)
4 Tbsp. Sour Cream
1 to 2 Tbsp. Lemon Juice
½ Tsp Onion Powder
Garlic Salt to Taste
Mix ingredients in a bowl
Cover the bowl
Chill in the refrigerator before serving
