Pike po’boy

by Andrew Rochon | December 31, 2019

Here’s a classic sub with a twist — beer-battered pike fried until crispy and golden brown. Serve with potato chips or make your own crispy French fries.

• 3 cups vegetable oil, for deep frying
• 8 strips ofpike filet, boneless/skinless
• 1 cup flour
• 2 tsp salt
• 1 tbsp Cajun or Creole seasoning
• 1 egg, beaten
• 1 can of your favourite beer (I used Ontario brewed, Beau’s Lug tread)

• 2 10-inch mini baguettes
• 2 tbsp butter, softened
• 11⁄2 cup iceberg lettuce, julienned
• 1 ripe tomato
• 2 large dill pickles, sliced
• 4 tbsp mayonnaise
• Hot sauce, to taste


1. In a medium-sized pot, heat oil to 365˚F. In a bowl, combine flour, salt and Cajun seasoning. Whisk egg and mix into dry ingredients, then slowly whisk in beer until incorporated and batter is free of lumps.

2. If batter is too thick, add a touch more beer or some water. If it’s too runny, add more flour one tablespoon at a time until it’s the consistency of a thin pancake batter.

3. Individually coat pike strips in batter and slowly lower into oil. Fry until golden brown on each side. Remove and set aside on paper towel.

4. Slice baguettes lengthwise, but not all the way through. Butter top portion of bun. Spread mayonnaise on bottom. Place four strips of beer-battered pike in the bun.

5. Garnish with iceberg lettuce, tomato, pickle slices, and a dash of hot sauce (optional). Serve with potato chips or fresh-cut fries. Enjoy.

Tip: To make your own French fries, heat oil in a pot or deep fryer to 330˚F. Cut two russet potatoes into fries — wedges, shoestrings, it’s up to you. Blanch potatoes in oil for 4 to 5 minutes.

6. Remove from oil and dry on paper towel. Heat oil to 365˚F.

7. Return French fries to oil for an additional 4-5 minutes until crisp and golden coloured.

Originally published in the July 2016 edition of Ontario OUT of DOORS magazine.

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