• 2 lb. fresh fish    • 3 eggs    • 1/4 cup cashew or regular milk

• 2 tsp. lemon pepper, or to taste

• 1 tsp. celery seed or celery salt (Use less salt if using celery salt)

• 2 tsp. salt, or to taste

For Gluten Free Northern Pike

• 1-1 1/2 cup Gluten free flour or a good gluten free bread or GF cereal

For Panko Crusted Northern Pike

• 1-1.5 cups all purpose flour or panko bread crumbs


Break eggs into a medium bowl. Add milk and pepper to taste. Whisk together. In new bowl, incorporate flour, lemon pepper, celery seed & a bit of salt. Note: If using Gluten Free bread for coating, pulse in food processor until desired coarseness. Place on baking sheet; bake 20 min. at 200°, turning after 10 min. Mixed breading, spices, salt & pepper in separate bowl for dredging. Use heavy bottom frying pan set to med-high heat. Add Olive oil; let come up to 350°. Dip fish into egg mixture to coat. Let excess egg drip off. Immediately dredge fish in flour or bread crumbs on both sides, shaking off excess. Place on parchment lined baking sheet; rest about 30 min. Place fish in pan, slowly, waiting for oil to come back up to temp. Fry fish until nicely browned on first side. Turn; check temp between additions. Done temp. should be 130°; rest for about 5 min. Keep warm in a 200° oven until ready to serve.