Baked Pike

READY IN: 3hrs 40mins
Recipe by mollypaul

Fishermen who land a "northern" harvest a fish of exceptional flavor and texture. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. A variation: strips of bacon or salt pork may be placed over fish before baking. Baking time approximate.

Top Review by Chef Yeff the first


Ingredients Nutrition


  1. Rub fish with salt and chill for 3 hours.
  2. Soak bread in cold water until soft, press out water and add bacon fat, tomatoes and seasonings.
  3. Wash pike; stuff and fasten opening securely with toothpicks or lace with cooking string and dredge with flour.
  4. Preheat oven to 375F and grease a baking pan.
  5. Place fish in prepared baking pan with 3 bay leaves beneath and 3 on top.
  6. Bake, allowing about 10 minutes per pound for fish under 4 pounds.
  7. At the end of 15 minutes baking, sprinkle lightly with salt and paprika.
  8. Garnish with lemon wedges and parsley.

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