Northern

[tgruenke]

Does anyone have any good northern recipes. I tried using a walleye cake recipe with Norhtern and it did not turn out the best.

[BobT]

I prepare mine the same way I do for walleye or any other species.

Breaded and panfried or deepfried

Baked

Broiled

Grilled

Microwaved

Common seasonings I've used is lemon-pepper, season salt, garlic and onion powder, butter, whatever.

[Jim Uran]

I prepare them the same way I prepare the other fish.

[McGurk]

Pickled!

[merkman]

Filet and debone the northern.

Cut into 1" X 3" chunks.

Coat with this recipe, deep fry, and enjoy!!!

SERVES 4 -6 (double or triple the recipe if needed)

Ingredients

3/4 cup flour

2 tablespoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup water

Directions

1 Sift dry ingredients.

2 Add water and mix well.

3 Use to coat fish or chicken filets.

4 Cover the fish completely.

5 Deep fry until a nice golden brown.

6 Place cooked fish on a mesh cooling rack above a cookie sheet until serving (this will keep the fish away from any excess oil).

http://www.recipezaar.com/recipe/Long-John-Silvers-Fish-Batter-42780

[pushbutton]

i have recently started using that recipe (do add more seasoning), it is probably the best dipping batter i have ever tried!!!

[BobT]

I've never seen a batter recipe using corn starch. What does that do for it that the flour won't?

[merkman]

The cornstarch makes it light and fluffy.

I can agree that the batter could use some more flavor, but I am always afraid to try adding to it since I like the fact that it does not overpower the flavor of the fish.

I am not sure what seasonings to add?

[kenais]

Not a recipe but I almost always pan fry northern chunks using frying magic, its easy and tastes great. The key to great tasting northern is in the filleting and keeping the slime off the meat. I well prepared northern is a close second to bluegill in my book.

[merkman]

The key to great tasting northern is in the filleting and keeping the slime off the meat.

+1

I de-slime mine before I even cut though the skin. Scrub, wash, and repeat. Rub salt on the skin before the last rinse to get all the slime off the fish, and then start filleting.

You can also regulate the "fishy" taste by soaking the fillets in ice water in your fridge overnight, then drain the water and resoak in ice water.

Keep them as cold as possible.

Play around with the soak time and number of times you change the water to get your desired amount of "fishyness"

Keeping them in ice water in the fridge until just before cooking keeps them nice and firm for the fry pan.

I have heard of people using crushed stove top stuffing as a coating for northern also.

I haven't tried it myself though.

I love the bake and flake (very easy to deal with the bones this way) then add mayo and sweet pickle relish to taste.

Put that on a fancy cracker and enjoy!!!

[Finns]

Pickled Pike (or other fish)

This was/is from 'coldone' that used to post on this site long ago.

First freeze the fish for 48-72 hours to destroy any fish tape worm larvae that may be present.

Prepare fish by filleting and cutting into bite sized pieces, it is OK to leave in the Y-bones as they will soften in the vinegar. Prepare a brine of 4 cups water to 1 cup pickling salt, cover fish with brine and let stand for 24 hours.

After standing, rinse fish with cold water, cover fish with white vinegar and let stand for 24 hours.

Drain fish, and place in containers with course chopped onion, (canning jars work well).

Prepare pickling solution, 2 cups white vinegar, 4 bay leaves, 1 teaspoon pickling spice, ½ teaspoon black pepper, 1 ¾ cup white sugar, 5 whole cloves, 2 teaspoons whole mustard seed.

Bring solution to a boil, allow to cool somewhat, pour over fish. Keep refrigerated, ready to serve in about 5-7 days.

This will cover about 4 pints of fish.

The above recipe is very similar to the pickled herring you may find at the market.

What is great about this particular recipe, is that as long as you stick with the basic instructions, amounts and ingredients(freeze for 72 hours, salt brine, vinegar soak, and vinegar and sugar pickling solution) those are all necessary for preserving and chemically "cooking" the fish.

I would shy away from any recipes that do not involve; freezing the fish first, or consecutive salt brine and vinegar soaks.

You can modify the flavorings; garlic, jalapeno (or habenero for the brave) BBQ, teriyaki, soysauce, whatever your stomach desires. I like this recipe as is, although sometimes I add a little more of all of the called for seasonings.

[pushbutton]

I can agree that the batter could use some more flavor, but I am always afraid to try adding to it since I like the fact that it does not overpower the flavor of the fish.

I am not sure what seasonings to add?

that is the simple beauty of this recipe it is similar to using panko breading, it adds a great texture without taking away from the flavor of the food you are making.

but i am one of those "more is better" cooks that often adds too many ingredients. not saying you should, but for example, if i fry up catfish fingers, will add a blackened cajun seasoning.......for a mediterranean twist on walleye: lemon zest, oregano, cumin, garlic/onion powder......for a sunfish thai flair: coconut milk, sweet chili sauce, spicy chili sauce, lime zest, and a little fish and soy sauce.

ok, now i am hungary. if it stops raining today, some poor unsuspecting sunnies may end up as table fare tonight!

[Swimbait2009]

How long can you store northern that you've pickled with this recipe, Finns?

[Finns]

Since they are consumed by my friends so quickly I can't really say. About three weeks is the longest I have been able to hide them from everyone.

[Windy City Walleye Hunter]

I have also used the pickled pike recipie. Great for when you catch some smaller pike and do not want to debone them. Here is an additional tip. After you get done pickling your pike and when you finish a jar, keep the pickling solution in a plastic bottle in the fridge and when you collect all the solution from your jars you can boil up a dozen or two hard boiled eggs and then peel them and put them in a big ole jar with the pickling solution. In about a week or so you have some tasty pickled eggs and it did not cost you a dime!

[Ebiz]

Not to be a smart a$$ but at our local cub it will cost you 13 dimes for the eggs

[Windy City Walleye Hunter]

Ebiz, $1.30, per egg??? Tell me it aint so! LOL

[Windy City Walleye Hunter]

My bad! I thought you said local club since you did not capitolize the Cub. Now it makes sense! Phew, I thought there was some fancy club up in Twinkieville that was thinking they were one of those fancy nightclubs like here in the Windy City going and charging $1.30 for a pickled egg. As Jane Curtin used to say on Saturday Night Live....Never Mind! LOL