February 25, 2017

Northern Pike Cakes

"Chef Jay Barnard, of Kenora, Ont., says northern pike has become one of his personal favourite fish. It has a 'sweet, freshwater' taste, he said." Source: CBC News: Thunder Bay

Well, I'm pretty sure those are not Northern Pike the chef is holding. And I'm not sure his contention that "When you say northern pike people get scared," is accurate. Maybe for those who do not fish. But that aside, Northern Pike Cakes are delicious.

Chef Barnard does not share his recipe, but here's mine. First, I must apologize. At camp, I never measure anything. Use your best judgement.
  • Leftover cooked Pike, flaked
  • Bread or Cracker Crumbs or Panko
  • Chopped Onions and Minced Garlic, very lightly sauteed
  • Eggs 
  • Your favorite seasonings. I like Mrs Dash Garlic and Herb Blend or occasionally Lawry's Season Salt. Sometimes I use Tarragon or sometimes Curry Powder. Change is good, right?
  • A Lemon or two
  • Your favorite dipping sauce
Mix the Pike, Crumbs, Onions and Garlic, Eggs, and Seasoning. Form into patties about 3/4 of an inch thick. Lightly fry in your favorite oil, butter or even lard. Remove to a tray lined with brown paper (I usually use a cut grocery bag) to absorb the excess grease. Do not use paper towels as they become soggy. Keep warm in a low oven while you are frying more cakes. Or let everyone eat while you stand at the stove. Serve with sliced lemon and your favorite sauce.

Here's my favorite and easy Tartar Sauce:
Pickle Relish
Chopped Green Onion
Lemon Juice
Finely grated Parmesan Cheese (I usually use the stuff you can buy in the canister because it's easy at camp).
Keep mixing and tasting until you get it to your liking.

I like to serve this with a crisp salad or coleslaw to balance the fried patties.

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