Fried Northern Pike with Lemon
Freshwater pike fillets in a light seasoned flour crust, fried in butter and oil.
🇨🇦Canada· Saskatchewan
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Heavy frying pan
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 17 g
- carbs
- 18 g
- protein
- 38 g
- calories
- 380
Instructions
- 1
Cut the fillets into portions and pat them very dry.
- 2
Season the flour and cornmeal with salt and pepper.
- 3
Dip each piece in egg, then press it into the flour mixture.
- 4
Heat the oil and butter until foaming and fry the fish 3-4 minutes a side until golden and firm.
- 5
Drain briefly and squeeze lemon over just before serving.
Chef's tips
Pike has a row of fine Y-bones; run a knife down either side of the bone line before portioning.
Ingredient substitutions
- northern pike → walleye or whitefish
Storage
Best eaten immediately.
Common mistakes to avoid
- •Crowding the pan
- •Wet fillets that steam instead of browning
Serving suggestions
Fried potatoes and coleslawBannock on the side
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