Northern Pike Patties

It all begins with a day on the lake when the northern pike have kicked up a good bite.  A couple four to five pound northern and you’ll have yourself a delectable meal of fresh caught fish and nothing better than northern pike from Wawang Lake.

Here is a nice catch of northern to make this recipe caught by Scott Frey and his dad.

4 lbs. northern pike fillets, de-boned, cooked and chopped

4 Potatoes, boiled, mashed

2 Eggs, beaten

8 Green Onions, chopped

Salt & Pepper

1/2 Green Pepper, chopped

1/4 tsp. Tabasco

2 cloves Garlic, minced

1 cup Flour

Spray Oil for frying

Mix ingredients well and shape into patties. Dip the patties into the flour and fry until browned in a non-stick fry pan sprayed with oil.  Great meal with fresh caught fish or left over fish too.

ENJOY!!

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Best Fried Walleye

This is the recipe we’ve been using for 25 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

INGREDIENTS

4 walleye fillets

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon garlic powder

1 pinch salt (optional)

1/2 teaspoon ground black pepper

2 cups crushed saltine crackers

Vegetable oil for frying

1 lemon, cut into wedges

DIRECTIONS

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.

Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.

Cook until browned, about 3 minutes per side, using tongs to turn the fillets.

Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes

FOOTNOTES

To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.

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Northern Pike Patties

It all begins with a day on the lake when the northern pike have kicked up a good bite.  A couple four to five pound northern and you’ll have yourself a delectable meal of fresh caught fish and nothing better than northern pike from Wawang Lake.

Here is a nice catch of northern to make this recipe caught by Scott Frey and his dad.

4 lbs. northern pike fillets, de-boned, cooked and chopped

4 Potatoes, boiled, mashed

2 Eggs, beaten

8 Green Onions, chopped

Salt & Pepper

1/2 Green Pepper, chopped

1/4 tsp. Tabasco

2 cloves Garlic, minced

1 cup Flour

Spray Oil for frying

Mix ingredients well and shape into patties. Dip the patties into the flour and fry until browned in a non-stick fry pan sprayed with oil.  Great meal with fresh caught fish or left over fish too.

ENJOY!!

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Flash Baked Walleye Fillets

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Crispy Grilled Pike Sandwiches

This fish sandwich recipe works well with pike, as it suits the smaller fillets that result from removal of the Y-bone. It has the crunch of frying without the oil. Ingredients

• 1 tbsp. canola oil, plus more for brushing
• 1 cup Panko (Japanese breadcrumbs)
• 1 tsp. Old Bay seasoning
• ¼ cup fromage blanc (found where ricotta or mascarpone cheese are sold). May substitute with Greek yogurt
• 1 tbsp. Dijon mustard
• 1 tbsp. lemon juice, freshly squeezed
• ½ tsp. hot sauce
• 3 tbsp. chopped cornichon (small gherkin pickle)
• 1 tbsp. parsley, finely chopped
• 2 tsp. tarragon, finely chopped
• Salt and freshly ground pepper to taste
• 4 kaiser rolls, split
• 1 6-ounce skinless pike fillet per sandwich
• Lettuce and tomato (topping)

Instructions

In a small skillet, heat canola oil, add Panko crumbs, and cook over low heat — stirring until golden, about 5 minutes. Stir in Old Bay and transfer crumbs to a plate. In a small bowl, whisk the fromage blanc, mustard, lemon juice, hot sauce, cornichons, parsley, and tarragon. Season the remoulade with salt and pepper.

Preheat grill and oil the grates.

Grill the rolls, cut-side down until lightly toasted.

Transfer to plates and spread with the remoulade. Brush the fish with the canola oil and season with salt and pepper.

Grill over moderate heat, turning once, until fish is cooked through. Transfer the fish to a plate. Press each fillet into the Panko on both sides and place on toasted roll. Top with lettuce and tomato.

ENJOY!!

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Best Fried Walleye

This is the recipe we’ve been using for over 40 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

INGREDIENTS

4 walleye fillets

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon garlic powder

1 pinch salt (optional)

1/2 teaspoon ground black pepper

2 cups crushed saltine crackers

Vegetable oil for frying

1 lemon, cut into wedges

DIRECTIONS

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.

Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.

Cook until browned, about 3 minutes per side, using tongs to turn the fillets.

Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes

FOOTNOTES

To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.

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Northern Pike Patties

It all begins with a day on the lake when the northern pike have kicked up a good bite.  A couple four to five pound northern and you’ll have yourself a delectable meal of fresh caught fish and nothing better than northern pike from Wawang Lake.

Here is a nice catch of northern to make this recipe caught by Scott Frey and his dad.

4 lbs. northern pike fillets, de-boned, cooked and chopped

4 Potatoes, boiled, mashed

2 Eggs, beaten

8 Green Onions, chopped

Salt & Pepper

1/2 Green Pepper, chopped

1/4 tsp. Tabasco

2 cloves Garlic, minced

1 cup Flour

Spray Oil for frying

Mix ingredients well and shape into patties. Dip the patties into the flour and fry until browned in a non-stick fry pan sprayed with oil.  Great meal with fresh caught fish or left over fish too.

ENJOY!!

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 BROCHURE    HUNT BOOKLET

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Best Fried Walleye

This is the recipe we’ve been using for 25 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

INGREDIENTS

4 walleye fillets

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon garlic powder

1 pinch salt (optional)

1/2 teaspoon ground black pepper

2 cups crushed saltine crackers

Vegetable oil for frying

1 lemon, cut into wedges

DIRECTIONS

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.

Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.

Cook until browned, about 3 minutes per side, using tongs to turn the fillets.

Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes

FOOTNOTES

To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.

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Asian Steamed Walleye

Looking to liven up your fresh walleye dinner with a taste of the exotic? Try a succulent whole fish steamed with some of the fantastic flavours of Asia.

Ingredients

• 3 cups water
• 3 cloves cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 3 tbsp soy sauce
• 1 green onion, finely chopped
• 2 1/2-pund walleye, gutted and scaled
• Salt and pepper to taste
• 1/4 cup peanut oil
• 2 tbsp soy sauce
• almonds, slivered (lightly toasted in a dry frying pan)
• 1 bunch green onions, cut diagonally in 1-inch pieces

Preparation

• In a wok, mix water, garlic, ginger, soy sauce, green onion, and a dash of salt. Bring to simmer and place bamboo steamer over wok.
• Make four 1/2-inch-inch-deep cuts through the skin on both sides of the walleye. Season inside of fish with salt and pepper, then place in steamer and cover. Steam for about 15 minutes, or until flesh flakes.
• Topping: Heat oil and soy sauce until very hot then drizzle over fish, making skin crispy. Top with almonds and green onion.
• Server on a platter with steamed rice and stir-fried vegetables; red peppers, onions, and sugar snap peas make a great combination.

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Pickled Northern Pike

Pickling is a quick, easy way to prepare northern pike for year-long enjoyment, particularly when accompanied by crackers, mustard and a strong  Ale.

Other fish can be used here, but pike works the best. Be sure to freeze the fillets to be used for a minimum of 5 days prior to pickling – this helps to kill cysts that may be present in the meat.

Pickled Pike Ingredients

5 pounds of pike, chunked
2.5 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces

In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution.

–1 quart distilled vinegar
–5 1/2 cups sugar
–4 teaspoons of pickling spice
–1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one week before eating.

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