Pike Fingers

23 Nov

1Serves: 6


  • 4 cups salted pretzels
  • 2 eggs, beaten
  • 3 tbsp HP sauce
  • 3 tbsp beer
  • 2 lb skinless pike fillets
  • Vegetable oil


  • Place pretzels in a plastic bag and break into fine crumbs.
  • In a medium-size bowl, beat together eggs, sauce and beer with a fork.
  • Cut fillets into 1-inch-wide strips and pat dry. Dip strips into egg mixture, then place in bag with pretzel crumbs and shake until fully coated. Place coated strips on a cookie sheet and refrigerate for 20 minutes, allowing to dry.
  • In a 12-inch skillet, heat 1/4-inch oil over medium-high heat. Add fish strips and cook until golden brown (at least 3 minutes), turning once.


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Posted by on November 23, 2014 in Fishing, recipes, Wawang Lake Resort


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