Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Out Fished again

City SlickerCity Slicker Posts: 95
edited 10:52PM 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.