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Sauteed Wall Eyed Pike

Western.Chefs's picture
Ingredients
  Pike 6 Pound
  Milk 1⁄2 Cup (8 tbs)
  Flour/Cornmeal 1 Cup (16 tbs)
  Ground black pepper To Taste
  Butter 3⁄4 Cup (12 tbs)
  Lemon juice 1 Tablespoon
  Chopped parsley 1 Teaspoon
  Salt To Taste
Directions

1. Cut fillets from the pike and cut the fillets into serving pieces. The thicker portions should be split if more than one inch thick.
2. Dip the pieces offish in the milk and then in flour or cornmeal seasoned with salt and pepper.
3. In a skillet heat one-fourth cup of the butter and saute the fish in it until brown on both sides. Add more butter as necessary and cook until the fish flakes easily when tested with a fork.
4. Cream the remaining butter with the lemon juice and dot over the hot, cooked fish. Sprinkle with the chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Saute
Ingredient: 
Fish
Interest: 
Everyday

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4136 Calories from Fat 1416

% Daily Value*

Total Fat 161 g247.1%

Saturated Fat 92.2 g461.1%

Trans Fat 0 g

Cholesterol 1435.7 mg478.6%

Sodium 1518.8 mg63.3%

Total Carbohydrates 104 g34.6%

Dietary Fiber 3.9 g15.5%

Sugars 6.8 g

Protein 542 g1084.8%

Vitamin A 133.3% Vitamin C 195.3%

Calcium 175.1% Iron 119.1%

*Based on a 2000 Calorie diet

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Sauteed Wall Eyed Pike Recipe