Northern Pike Recipe- GF or Panko Crusted (2024)

5 from 7 votes

Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Author: Beth Neels

For Fresh Caught Filets

• ▢ ½ Cup salt
• ▢ 4 Cups cold water

For Gluten Free Northern Pike

• ▢ 2 Pounds Fresh Fish
• ▢ 3 eggs
• ▢ ¼ Cups milk regular milk will work too
• ▢ 1- 1 ½ Cups Gluten free flour or a good gluten free bread or gf cereal
• ▢ 2 Teaspoons lemon Pepper, or to taste or to taste
• ▢ 1 Teaspoons celery seed or celery salt (Use less salt if using celery salt) (Use less salt if using celery salt)
• ▢ 2 Teaspoons Salt or to taste

For Panko Crusted Northern Pike

• ▢ 2 lbs Fresh Pike, or any white Fish
• ▢ 3 eggs
• ▢ 1/4 Cups milk
• ▢ 1-1½ Cups all purpose flour or panko bread crumbs
• ▢ 2 Teaspoons lemon Pepper, or to taste
• ▢ 1 Teaspoons celery seed or celery salt (Use less salt if using celery salt)
• ▢ 2 Teaspoons salt, or to taste

• Fillet fish. Or purchase fresh fish from your local grocer.

• Clean and rinse fish. Set aside on paper towel to drain.

• There is a lot of debate on whether to soak fish in a saltwater brine. We usually do, just after filleting. Many state departments of conservation suggest brining to remove certain bacteria and blood from the fillets. Others say this step is unnecessary.Only soak them for about 10 minutes if you choose to soak. Use about 1/2 cup salt per quart of water.

• The two bottom fillets are the belly meat while the smaller fillets on the top are back meat, above the Y bone. You can see that if you don’t get the meat above the Y bone, you are really losing a lot of good meat!

• Break eggs into a medium bowl. Add milk and pepper to taste. Whisk together.

For Gluten Free Northern Pike

• In a separate bowl, incorporate flour, lemon pepper, celery seed and a bit of salt, if desired. (I cook very low sodium so you may want to add some.) Note: If using Gluten Free bread for the coating, pulse in a food processor until desired coarseness. Place on baking sheet and bake at 200°F for 20 minutes, turning after about 10 minutes.

• Use a heavy bottom frying pan set to medium high heat. Add Olive oil and let the oil come up to temperature. (About 350°F)

• Dip fish portions into the egg mixture to coat. Let excess egg drip off or tap against the side of the bowl.

• Immediately dredge the fish in flour or bread crumbs on both sides, shaking off the excess.

• You can place on a parchment lined baking sheet and hold them here for about 30 minutes.

• Place fish pieces in pan, slowly, waiting for the oil to come back up to temperature. Fry fish until nicely browned on the first side. Turn and check temperature between additions. Done Temp should be 125- 130°F and then rest for about 5 minutes.

• Keep warm in a 200°F oven until ready to serve.

For Panko Crusted Northern Pike

• In a separate bowl, incorporate flour or panko, lemon pepper, celery seed and a bit of salt, if desired. (I cook very low sodium so you may want to add some.)
  

• Use a heavy bottom frying pan set to medium high heat. Add Olive oil and let the oil come up to temperature. (About 350°F)

• Dip fish portions into the egg mixture to coat. Let excess egg drip off or tap against the side of the bowl.

• Immediately dredge the fish in flour or bread crumbs on both sides, shaking off the excess.
  

• You can place on a parchment lined baking sheet and hold them here for about 30 minutes.
  

• Place fish pieces in pan, slowly, waiting for the oil to come back up to temperature. Fry fish until nicely browned on the first side. Turn and check temperature between additions. Done Temp should be 125- 130°F and then rest for about 5 minutes.

These recipes work great for any mild fish, such as; Haddock, Tilapia, Panfish, Perch, etc., etc.

Leftovers can be refrigerated for 3-4 days.

Reheat in microwave, until hot.