Northern Pike Fish Cakes

Ice fishing isn't just a hobby; it's a cherished winter tradition—a blend of patience, camaraderie, and, if you're lucky, a delicious reward in the form of a cold water fish dinner. Ice fishing is my favourite cold weather activity. If the bite is slow, I can get some work done or catch up on my latest book or podcast. When the bite is on, there's nothing more exciting than pulling up a monster pike or big fat crappie. Plus, walking out to the middle of the lake, drilling holes with the hand drill and setting up the ice shack are a heck of a workout. Bonus.

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Among the various species that inhabit icy waters, the Northern Pike are one of the most fun to catch, and can be one of the most impressive. With its aggressive nature and striking appearance, it's a prized catch for many anglers. Yet, its distinctive flavour can be polarizing—some relish its "fishy" taste, while others seek creative and alternative ways to savour it.

When I pull up a Northern Pike, I will often release it, but sometimes one or two will come home with me to be enjoyed for supper. While it may not be my first choice for a standalone meal, its versatility lends itself to a myriad of dishes, like beer battered fish and chips or fish cakes and burgers.

One of my favourite ways to enjoy Northern Pike is through fish cakes. They're savoury and are a hit even among those who aren't fond of fish. Whether served as a burger with tartar sauce, lettuce, onion, and pickles or dipped in spicy dill pickle sauce, fish cakes offer a flavourful twist to this cold water catch. And the best part is that they make fabulous shack snacks. They're super easy to wrap up and reheat on the Mr. Buddy heater when you get hungry on the ice.

Northern Pike adds a touch of wilderness to winter dining, reminding us of the simple joys found in nature's bounty. This is the Northern Pike Fish Cake recipe that I enjoy the most:

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Here's what you'll need:

For Pike Cakes:

• 1 lb Northern Pike
• 2 tbsp butter (for frying pike)
• 2 medium potatoes
• 1/4 cup milk
• 1/4 cup butter
• Salt and pepper to taste
• 1 tsp each basil, parsley, dill
• 2 stalks celery, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 large egg
• 4 tbsp butter

For Breading:

• 2 large eggs
• 1/2 cup panko breadcrumbs
• 1/2 cup flour
• 1 tbsp garlic powder
• 2 tbsp oil (for searing)

And here are the preparation instructions:

Prepare Potatoes: Start by peeling, quartering, and boiling potatoes in generously salted water until tender enough to mash. Drain the water and add potatoes to a medium-sized bowl.

Mash Potatoes: Add salt, pepper, 1/4 cup of milk, and 1/4 cup of butter to the potatoes and mash. Allow potatoes to cool while you're cooking the fish.

Cook Pike: Cook filleted and deboned pike in 2 tbsp of butter until cooked through and flaky. Flake fish apart with a fork once cooked and add to the mashed potatoes. Allow fish and potatoes to cool while you work with the other ingredients.

Prepare Remaining Ingredients: Melt 4 tablespoons of butter in a pan. Add celery, garlic, onion, parsley, basil, dill, salt, and pepper and sauté until onion and celery are soft and fragrant.

Combine Ingredients: Add the contents of the pan, including butter, into the bowl with the potatoes and pike. Mix all ingredients thoroughly.

Form Patties: Shape the mixture into equal-sized patties. You can make smaller ones for fish cakes or larger ones for fish burgers. If the mixture is too wet, add a tablespoon of flour at a time until it reaches a workable consistency.

Bread Cakes: Scramble two eggs in a shallow dish. In another shallow dish, mix flour, panko breadcrumbs, garlic powder, salt, and pepper. Preheat your oven to 350℉.

Sear Cakes: Heat oil in a frying pan. Roll the edges and both sides of each fish cake in the egg before coating it in the flour and panko mixture. Place the fish cake in the hot frying pan, allowing it to sear on each side for about two to three minutes per side.

Bake: Once all fish cakes are browned/seared, place them on a baking sheet lined with parchment paper. Transfer the baking sheet to the preheated oven and cook for 10 minutes to heat through.

Serve: These cakes are phenomenal as a burger or dipped in tartar sauce or dill sauce.

Enjoy and watch out for those damn Y bones. Do you enjoy pike, or would you toss all of those slimy cold water freaks back?