Fish-Hawk.Net

Here's my best fish of the winter, 7.5lb Pike, caught at Petrie Island, mid-February, not too far from O'Ziles.
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I threw it back but if I'd chosen to keep it I probably would have cooked it like this.

Poor Man's Lobster
This recipe works best for large Pike because they have bigger filets with bigger flakes. Since you're eating the individual flakes, you won't have any trouble picking out the 'Y' bones. The pop gives the fish a slightly sweet flavour. Don't get me wrong, this is no lobster, but it's damn tasty.

Ingredients:
Pike filets
lemon-lime pop (Sprite or 7-Up)
garlic butter
seafood sauce

Directions:
Pour about an inch of pop into a pan and heat it until it starts to simmer.

Add the filets and let simmer until done. (The length of time required depends on the thickness of the filets but it shouldn't take more than 5-10 minutes. It's done when the filets are a solid white colour and the flakes come apart easily.)

Serve the filets on a plate or platter and use a fork to dip individual flakes in garlic butter or seafood sauce. Makes a great apetizer.

Enjoy!

Rick
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Here fishy fishy fishy

I have never had them before but I was told sweet n sour pike balls are tasty...battered in a tempura batter. Cook till golden brown and then sautee in the sweet n sour sauce for 5 minutes.

That recipe can be used with Walleye also. I once served this to Guests dipping in drawn butter. Most thought it was lobster. I now do this more often than not to anything I keep. Gussser

almontefisher wrote:I have never had them before but I was told sweet n sour pike balls are tasty...battered in a tempura batter. Cook till golden brown and then sautee in the sweet n sour sauce for 5 minutes.

That sounds good. I made mini pike egg rolls during the holidays. They were very tasty as well. If you grind the fish while it's still half frozen, the bones get ground up too.

Mmm... I'm getting hungry and I can smell the venison stew in the crockpot downstairs.

Gotta go!

Thanx dude, I love pike, I'm going to try that next!!