Sauteed Wall Eyed Pike
|Walleye pike fish||6 Pound (1 Small One)|
|Milk||1⁄2 Cup (8 tbs)|
|Flour/Cornmeal||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Butter||3⁄4 Cup (12 tbs) (Approximately)|
|Lemon juice||1 Tablespoon|
|Chopped parsley||1 Teaspoon|
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 (about one-third cup) with the lemon juice and dot over the hot, cooked fish. Sprinkle with the chopped parsley.