Fish Recipes: "Blackened Northern Pike" Jeff Sundin

Twenty something years ago, when I first prepared blackened pike, it was an experiment born out of necessity. I was fishing with customers on a cold day and the idea of a shore lunch started sounding good.

The problem was that I didn’t have all of the ingredients to prepare the traditional fried fish. I did have some spices, some oil and my frying pan, so I crossed my fingers and whipped up my first ever blackened pike.

When my customers first sampled my blackened pike, they loved it. So much so that they began requesting this over the traditional shore lunch that they’d enjoyed in the past. From then on, I offered to others and for the most part, everyone who tried it liked it. Even customers who were dead set against trying them have agreed, this simple recipe turns un-wanted "hammer handles" into a meal fit for a king. Since then, the pursuit of Northern Pike has taken on a whole new meaning.

My recipe is a simple one and I’ve shared that below. But I’ve been reminded about a great northern pike video I helped produce a few years back. Working with the folks from Bowen Lodge, along with the producers of Outdoor Bound Television, we put together a show aimed at catching “eater” size pike. The video offers guidance about catching, cleaning, removing the y-bones and preparing the finished product, blackened northern pike.

For the start-to-finish tutorial, watch the video and learn everything about catching pike for the dinner table. For just the recipe, scroll in about 20 minutes and start from there.

Blackened Pike; Ingredients

• 2 Small to Medium Pike (4 Fillets) De-Boned, Skin Removed, Cut Into Thirds
• 1/4 Cup Melted Butter, or substitute your favorite cooking oil. We've used Olive Oil, Vegetable Oil, Avacodo Oil and Canola Oil
• 2 Tablespoons Blackened Spice

Pre-heat a dry cast iron, steel or other non-coated frying pan under high heat. You'll know it's ready when you begin to see smoke rising from the dry pan.

Place cut Pike pices into a 1 gallon ziploc bag or other sealable container. Add the oil and blackened spice, seal the container and shake vigorously until spices are evenly distributed to all pieces.

Coated pieces of fish are placed directly into the hot pan. Sear the Northern Pike pieces on each side, then allow fillets to sizzle for a few minutes turning as needed; do not over-cook. Fish are ready to serve as soon as flesh begins to flake apart. Fillets should be served quickly, while they're juicy and hot!

Join And Become A Duly Deputized Fishrapper Cub Reporter

Helping your fellow fishermen and women stay abreast of the fishing conditions in your area is good for everyone and it's easier than you think!

Fishing Reports Minnesota is the Facebook counterpart to this page and it's open to the public. Be like me, become a duly deputized "Cub Reporter" and post your own pics and comments. If it's good for fishing, then it's Good For Everybody!