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Matthew’s Perfect Pike Recipe

Prep Time15 mins
Cook Time10 mins
Servings: 8


  • Fryer


  • 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.)