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Pickled Northern Pike

untitledPickling 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

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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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Spicy Fish Chili

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Quick and easy to make, this incredibly delicious appetizer gives you time to finish preparing the entrée as your buddies tuck in.

Serves: 4

Ingredients

  • 1 lb boneless, skinless perch, pike or walleye fillets
  • 1 tbsp vegetable oil
  • 1/2 cup sweet garlic chili sauce
  • 1/4 cup water or white wine, as needed
  • Salt and black pepper, to taste

Preparation

  • Briefly sauté fillets in oil, reduce heat and add chili sauce. Break up fish with a wooden spoon, then simmer until flesh is cooked through
  • Add water or white wine if fish becomes dry. Season with salt and black pepper.
  • Serve with tortilla chips.

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Posted by on December 23, 2016 in Fish Recipes, Fishing, Wawang Lake Resort

 

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Crispy Grilled Pike Sandwiches

Grilled-Pike-620x338

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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Herb-Crusted Walleye

herb
This is a quick and easy dinner solution that is a big hit at the table. You can use perch, walleye, tilapia, and probably any other kind of fish you’d like.

I find that everyone likes certain tastes, so feel free to spice it up however you like.

I will sometimes add more of the ingredients on top of the fish before putting in the oven for more flavor.

READY IN – 35 mins

Makes 4 servings

1/2 cup butter

2/3 cup finely crushed saltine crackers

1/4 cup grated Parmesan cheese (optional)

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon salt

1 pound walleye fillets

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9×13-inch baking dish and melt butter in the oven while it heats.
  2. Mix crushed crackers, Parmesan cheese, oregano, basil, salt, and garlic powder in a shallow bowl. Remove baking dish from oven and dip walleye fillets into butter; gently press fillets into crumb mixture to coat both sides of each fillet. Lay the breaded fillets into the baking dish.
  3. Bake in the preheated oven until fish is opaque and flakes easily, 25 to 30 minutes.
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins

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Walleye or Pike Cakes

previewW6EP5BLV
Prep Time: 15 minutes
Cook Time: 15 minutes

Main Ingredients:walleye fillets, mayo, bread crumbs

1/3 c red bell pepper (chopped)
2 T mayo
2 green onions (chopped)
1 large egg beaten + yolk of one egg (lightly beaten)
1 ½ panko bread crumbs
1 pound cooked walleye (flaked)
olive oil
cayenne pepper to taste
fresh parsley

In bowl combine pepper, mayo, onions, eggs, cayenne pepper, 1/3 cup Panko bread crumbs and fish. Divide and make in to patties. Place remaining Panko bread crumbs on a plate and coat patties with it, fry in olive oil until brown on both sides.

Serve with salad.

ENJOY!!

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Posted by on July 20, 2016 in Fish Recipes, Fishing, pike, recipes, walleye

 

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Walleye or Pike Chowder


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Prep Time: 15 minutes
Cook Time: 25 minutes

Main Ingredients:walleye fillets, clam chowder, clams

3 celery stalks (chopped)
1 lb. bacon (chopped)
1 onion med (chopped)
1pkg fresh mushrooms (sliced)
2 cans cream of potato soup
2 cans New England Clam Chowder soup
1 can cream of mushroom soup
1 can cream of celery soup
1 can whole baby clams (drained and rinsed)
4 cups milk
2 ½ cups cooked and flaked walleye
Salt & pepper to taste

Brown bacon in skillet and drain grease and remove bacon, set aside.

In same skillet sauté onions and celery until tender. Place all ingredients in crockpot and cook on low for 1 hour. Watch carefully so does not scorch, constantly stir.

ENJOY!!

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Crispy Baked Walleye

baked walleyeCrispy breaded fish without frying! Those that only likes deep-fried fish will definitely this recipe.   Feel free to use your favorite seasonings.   You can also use tilapia or other white fish fillets

Ingredients   – 4 servings

2 eggs

1 tablespoon water

1/3 cup dry bread crumbs

1/3 cup instant mashed potato flakes

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. Beat the eggs and water together in a bowl until smooth; set aside.
    Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate
    bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the
    beaten egg, then press into the bread crumb mixture.
  3. Place onto the prepared baking sheet.
  4. Bake in the preheated oven until the fish is opaque in the center and flakes
    easily with a fork, 15 to 20 minutes.

ENJOY!

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Broiled Walleye with Herbed Lemon Butter

imagesCABTNS6N


Nothing is better than catching fish all day on the lake and then thinking of how to prepare your fresh caught fish for the evening meal, once back at camp.


You’re in for a yummy treat with this fish dish for sure!

Ingredients:

4 pcs. 6/8 oz. portions fresh walleye (or pike) fillets (about 2#)
1/4 cup melted butter
2 T. lemon juice
2 T. chopped parsely
1/4 t. dill, rosemary or marjoram, crumbled
1/4 t. salt
1/8 t. coarsely ground pepper

Directions  first be sure to remove bones.

Line broiled pan with foil and place the fillets on the rack. Sprinkle lightly with salt and pepper. Combine remaining ingredients and use to baste the fish. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of thickness. Do not turn the fish. Baste several times during cooking. Makes 4 servings.

“No angler merely watches nature in a passive way.
He enters into its very existence.”

10634382-fisherman-silhouette-at-sunset

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Broiled Walleye with Herbed Lemon Butter

imagesCABTNS6N


Nothing is better than catching fish all day on the lake and then thinking of how to prepare your fresh caught fish for the evening meal, once back at camp.


You’re in for a yummy treat with this fish dish for sure!

Ingredients:

4 pcs. 6/8 oz. portions fresh walleye (or pike) fillets (about 2#)
1/4 cup melted butter
2 T. lemon juice
2 T. chopped parsely
1/4 t. dill, rosemary or marjoram, crumbled
1/4 t. salt
1/8 t. coarsely ground pepper

Directions  first be sure to remove bones.

Line broiled pan with foil and place the fillets on the rack. Sprinkle lightly with salt and pepper. Combine remaining ingredients and use to baste the fish. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of thickness. Do not turn the fish. Baste several times during cooking. Makes 4 servings.

“No angler merely watches nature in a passive way.
He enters into its very existence.”

10634382-fisherman-silhouette-at-sunset

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Northern Pike Patties

fish patty 3It 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.

fish patty 2

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.

fish patty 1

ENJOY!!

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