Ingredients

The following ingredients have 4 Servings
  • 2 lb Fresh Fish
  • 3 eggs
  • 1/4 c cashew milk (regular milk will work too)
  • 1- 1 1/2 c Gluten free flour or a good gluten free bread or gf cereal
  • 2 Tsp lemon Pepper, or to taste (or to taste)
  • 1 tsp celery seed or celery salt (Use less salt if using celery salt) ((Use less salt if using celery salt))
  • 2 tsp Salt (or to taste)
  • 2 lbs Fresh Pike, or any white Fish
  • 3 eggs
  • 1/4 cup cashew milk, regular milk will work too
  • 1*-1.5 cups all purpose flour or panko bread crumbs
  • 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

Instruction

  • Fillet fish. Or purchase fresh fish from your local grocer.
  • Clean and rinse fish. Set aside on paper towel to drain.
  • There is a lot of debate on whether to soak fish in a saltwater brine. We usually do, just after filleting. Many state departments of conservation suggest brining to remove certain bacteria and blood from the fillets. Others say this step is unnecessary. Only soak them for about 10 minutes if you choose to soak. Use about 1/2 cup salt per quart of water.
  • The two bottom fillets are the belly meat while the smaller fillets on the top are back meat, above the Y bone. You can see that if you don’t get the meat above the Y bone, you are really losing a lot of good meat!
  • Break eggs into a medium bowl. Add milk and pepper to taste. Whisk together.