THE VICIOUS PIKE MELLOWS TO
A MILD MEAT ON THE TABLE. PHOTO: LISA DENSMORE
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Apple [FISH FOOD]
CHEESY FISH T
PARMESAN PIKE
Ingredients For each pound of northern pike filet: 1/4 cup flour
1/4 cup seasoned bread crumbs 1/4 cup grated parmesan cheese
1/4 tsp garlic powder 1 tbsp parsley flakes 1 tbsp basil 1/4 cup milk 1 egg, beaten 1 tsp lemon juice 1/4 cup olive oil
Android
MAKE A POINT WITH PARMESAN PIKE BY LISA DENSMORE
he word pike is Middle English for pointed and refers to a medi- eval thrusting spear often used for displaying the severed head of an enemy. As any kayak angler who hooks a northern pike can attest, this toothy piscine with a pointed snout lunges at prey and puts up a ferocious fight. However, the fearsome fish mellows to a mild, tasty white meat on the dinner table. The Romans had a fa- mous penchant for pike, particularly the big ones, which are easier to filet around their Y-bone. Here’s a tasty way to add an Italian twist to your next pike meal.
In a mixing bowl, combine the flour, bread crumbs, garlic powder, parsley and basil. In a separate mixing bowl, whisk the egg, milk and lemon juice together. Rinse the fish filets thoroughly and let them soak in the egg mixture for a few minutes. Heat the olive oil in a large frying pan. Dredge the fish through the flour mixture and sauté it in the olive oil for three to five minutes per side, or until the meat is opaque all the way through.
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