Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Out Fished again

City SlickerCity Slicker Posts: 95
edited November -1 in EggHead Forum
My way better half put me to shame again and brought in this real nice Northern. It was 40 inches long and weighed in at 14lbs on the scale. So we have a couple of large slabs of mostly boneless Pike to cook up. Any suggestions on how to do them on the egg, rather than the old pan fry method ?



  • AZRPAZRP Posts: 10,116
    Nice fish! Much as I love my Eggs, that fish has shore lunch written all over it. Flour it and cook in crisco over an open fire in a cast iron pan, mmmmmmmm.

  • AZRP,
    Yup, that was what we did, about an hour and a half after we landed it. Used melted butter instead of oil though. But for the two packs we froze, I was thinking maybe baking it on a raised grid like we do the Tilapia would be nice ?

  • thirdeyethirdeye Posts: 7,428
    <p />CitySlicker,[p]This recipe involves grilling the pike first, making cakes, then doing a saute in a pan. You can do the saute on the Egg if you have a griddle or cast iron skillet. This is a slightly modified version I got from Cheffrey, who among other things is a fishing lodge chef. These are really goooooood. [p]My changes: I reduced the mayo from 2 cups to 1-1/2, added green onion, used "Tsunami Spin", and went with sea salt.[p]~thirdeye~[p]Walleye Cakes [p]3 lbs. walleye, perch or other whitefish
    1 large carrot, shredded
    2 stalk celery, diced
    ½ medium red onion, diced
    1 green onion, diced
    4 cups panko (Japanese bread crumbs)
    1-1/2 cups mayo
    2 tsp Tsunami Spin (or your favorite seasoning, some folks like Old Bay)
    Sea salt (what else)
    Cracked pepper
    Olive oil (for grilling fish)[p]Grill your fish with a little salt, pepper & olive oil. Cool on a rack and break into large pieces. Mix the other ingredients together first, then add the fish. Stir, trying to keep the fish chunky. Form into patties, refrigerate 1 hour. Saute as-is in a little bit of olive oil. Or, sprinkle with cornmeal fish fry (or egg wash & bread crumbs) and sauté in oil.[p]dsc02059aL.jpg[p]dsc02061aL.jpg[p]DSC02065a.jpg[p]

    Happy Trails

    Barbecue is not rocket surgery
  • thirdeye,
    wow, now that's a fantastic looking recipe Thirdeye ! Thanks for the post and the pics. Going to give this a shot next week after the Turkey gets eaten up he he.

Sign In or Register to comment.