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Pike Fingers by

Tags: Fish


4 cups salted pretzels
2 eggs, beaten
3 tbsp HP sauce
3 tbsp beer
2 lb skinless pike fillets
Vegetable oil


1- Place pretzels in a plastic bag and break into fine crumbs.
2- In a medium-size bowl, beat together eggs, sauce, and beer with a fork.
3- Cut fillets into 1-inch-wide strips and pat dry. Dip strips into egg mixture, then place
in bag with pretzel crumbs and shake until fully coated.
4- Place coated strips on a cookie sheet and refrigerate for 20 minutes, allowing to dry. 5- In a 12-inch skillet, heat 1/4-inch oil over medium-high heat.
6- Add fish strips and cook until golden brown (at least 3 minutes), turning once.

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