Pan Fried Pike

3 lbs. fresh walleye pike fillets
1/2 cup all purpose flour
1/8 t. garlic powder
1/4 cup milk
1 beat egg
30-40 Town House crackers (make mediun sized crumbs)
1/2 cup grated parmesan cheese
2 T. parsley flakes or fresh snipped parsley
1/2 cup canola oil


Remove the skin and bones from the pike fillets and cut them into single serving size pieces. Rinse the fillets and pat them dry. In a mixing bowl, combine the flour and garlic powder and set it aside. In another mixing bowl, combine the milk and egg. In yet another bow, mix the crackers, cheese and parsley. Dust the fillets in the seasoned flour, dip them in the milk and egg mixture, then dredge them in the cracker/cheese mix. Set the fillets aside to rest for 5-10 minutes before frying them. In a large non-stick skillet, heat the canola oil and fry the fillets for 4-5 minutes on each side. Remove the fish from the skillet and drain the oil on to paper towels. Serve with lemon wedges and tartar sauce. Makes 6 servings.

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