Northern Pike Recipe- GF or Panko Crusted (2024)

How to Clean Pike

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Pike can be a challenge to filet to remove all of the bones. Unlike other species, once the filet is removed, you just have to remove the belly bones; pike has a unique set of bones referred to as y-bones.

These y-bones start about 1/3 of the way down the from head and extend about halfway down the fish. So, to filet a northern pike, you cut down just behind the gills, as you would for other species.

Turn your knife so that it is parallel to the table and cut along the rib cage. Stay close to the rib cage as you would for other species. When you come to the y bones, you will feel some resistance from the bones, but continue to the tail. Don’t cut all of the way through the tail. If you keep the filet attached to the fish, it is easier to remove the skin.

Flip the filet over so that the skin is against your cutting surface. Hold your knife at a slight angle downwards, towards the cutting surface. Then, move your knife down the filet to remove the skin.

Once you have the whole filet, feel for the y-bones and sketch their location with your knife. Once you have the location of the whole y-bone section, cut on the bottom side of them. This will remove a small piece of meat that was above the y line.

When that piece is removed from the larger filet, cut on the other side of the bones to remove them.

Each fish will produce two large filets below the y-line and two smaller pieces above the y-line. This method maximizes your harvest and protects your loved ones from choking hazards.

Here is a video from YouTube on how to clean pike and remove the y bones.

What you need

For Panko Crusted

• Pike Filets: Always double-check the filets for bones. Just run your fingers along it; if you feel any bones, remove them with needle-nose pliers.
• Panko Bread Crumb: Store-bought or homemade bread crumbs.
• Eggs: The eggs will help the bread crumbs stick to the fish.
• Milk: Thin out the eggs with a splash of milk.
• Lemon Pepper: Lemon gives fish a great flavor. Substitute cracked black pepper and a squeeze of lemon juice after cooking.
• Celery Salt: Celery salt gives fish an extra good flavor, unlike plain salt.
• Salt: Kosher salt or sea salt to finish seasoning.

For Gluten-Free Breading

Use all of the above ingredients for panko crusted, except substitute gluten-free. Choose either;

• Corn Chex, Rice Chex, or Cornflakes: Grind them in the food processor.
• Gluten-Free Bread Crumbs: You could use old gluten-free bread and pulse lightly in a food processor to end up with large chunks. Toast in the oven on low heat, about 250°F for about 20 minutes, turning after 10 minutes to achieve the nice crunch that the panko has!

How to Make it

Prepare the filets

There is a lot of debate on whether to soak fish in a saltwater brine. We usually do, just after filleting. Many state conservation departments suggest brining to remove certain bacteria and blood from the fillets. Others say this step is unnecessary.Only soak them for about 10 minutes if you choose to soak.

Step One:

Soak the filets in salt. Use kosher salt or sea salt, not iodized salt. Add salt to a large bowl.

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Step Two:

Add cold water to the salt in the bowl. Stir until the salt dissolves.

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Step Three:

Add the fish filets. Soak for about 10 minutes. This step will clean the fish.

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Step Four:

Pat the filets dry with a paper towel.

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Breading the fish

Step One:

See Also

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Whisk the eggs and milk in a small bowl.

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Step Two:

Add the flour to another bowl—season with salt and pepper.

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Step Three:

Season the panko in a separate bowl with lemon pepper and celery salt.

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Step Four:

Dip each filet in the egg mixture and let some of the egg drip off. Then, coat them on all sides with the seasoned flour. Finally, press each filet into the bread crumbs.

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Step Five:

Fry the fish in a skillet in olive oil until they are golden brown. Flip and fry the other side.

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How to Store Leftovers

Store leftovers in an airtight container for about three days. Reheat them in the oven or air fryer just until hot, or eat them cold on a salad. Do not freeze the leftovers after cooking. They can be frozen before cooking. Package them well; vacuum packing is recommended. Freeze for up to six months.

Variations

Pike is actually delicious with various preparations. Here are some of our favorites.

• Pickled Pike: This fish is soaked in a tangy mix of vinegar and spices, giving it a zesty, sharp flavor.
• Batter-fried Pike: Pike slices dipped in a light, crispy batter and fried until golden, perfect for a crunchy bite.
• Smoked Pike: Pike slowly smoked over wood chips, infusing it with a rich, smoky taste.
• Pike Chowder: A hearty soup where chunks of pike swim in a creamy, savory broth with potatoes and veggies.
• Southern Hot Pike Sandwich: Spicy pike fillets tucked in a soft bun, often jazzed up with pickles and a zingy sauce.
• Fish Pies: Flakey pastry pies stuffed with tender fish and a mix of creamy sauce and vegetables.
• Fish Meatballs: Ground fish mixed with herbs and spices, rolled into balls, and cooked until juicy and flavorful.

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