From the first time I hooked a Pike, I knew they were fun to catch, but with a new recipe, I’ll now be eating them too!
Memorial Day is coming and that always signals that summer-time, outdoor-time, and fishing time are coming too. Heck! There’s a lot more than that to do, but we’ll set our limits to Pike fishing for today.
In between all the work, travel, guiding and farming, we’ve been doing we found time to share some equine therapy with a little friend.
It’s so fun to see youngsters with huge smiles visit our horses. Those times are priceless for them and for us too. We never need any payment for such visits, but this sweet girl’s dad, who’s fished with us before, wanted to give us a break from the day’s work on the Funny Farm and spend time on the local lake.
It’s amazing what outdoor time does to a person and being on the lake is priceless. I grew up going to this body of water. For me, no matter how many times I’m there, a flood of wonderful memories comes rushing in. We had fun sharing stories, chatting about our children, contemplating society, and talking about what lures and jigs are best. That’s all part of it, right? — RIGHT!
Of course, we also caught a lot of fish. I’ve never kept a bass or a pike. Can you believe that?! I confess. It’s true.
We caught a couple of dozen small mouths and at least a half-dozen pike. A friend messaged on social media and said, “Those are delicious!” I asked him for his recipe, which you’ll find below, and I’ll be heading back to catch and keep one or two of those sharp tooths to cook up in the future.
What is your favorite fish recipe?
Matthew’s Perfect Pike Recipe
- 2 quarts peanut oil (preheated to 375 degrees Fahrenheit)
- 2 Pike fillets zipper stripped and bones removed
- 1 cup Drake’s Crispy Fry Mix (use their fish recipe on the box)
- 12 ounce beer (room temperature)
- Strip and clean the fillets then turn them over and cut dark meat (about 1/8″ thickness) off. Patt dry and cut them into bite-size pieces. Mix the Drake’s and beer together until it is smooth and well blended. Dip the fillets into the batter and then use tongs to place them into the hot oil. Let them cook until they are a crisp golden brown. Remove them from the oil and place them on a paper towel-lined tray to cool down. Enjoy the fish with your favorite ketchup or tartar sauce!“If you don’t like fried fish, put the fillets in aluminum foil then add olive oil, lots of mayonnaise, lemon pepper and your favorite seasonings. Be liberal with it then close up the aluminum foil and put on the grill at 350-370 for 5-7 minutes and omg enjoy!!!”(Recipe from Matthew Bockbrader’s kitchen.)