Reading about Northern Pike lately on some of my fellow bloggers’ sites has put me in the mood for one of the most delicious freshwater fish out there. I hope you enjoy this recipe.

Grand Marnier PikeGrand Marnier


  • Northern pike fillets
  • Flour
  • Salt and pepper to taste
  • Cayenne
  • Butter
  • Grand Marnier
  • 1 cup milk

Mix the flour, cayenne, salt and pepper to taste in a large bowl.

Dip the pike in milk and roll it in the flour mixture.

Heat the butter in a skillet or frying pan, bringing the butter to a sizzle. Put a shot of Grand Marnier in the pan. It may flare up (which is perfect). Immediately place the fish in the frying pan with the butter and Grand Marnier. Cook about 5 to 7 minutes on each side (or until golden brown). Fish is done when it flakes with a fork.

Although, for me, nothing beats the taste of freshly caught pike during shore lunch with 10 or 20 of your close friends and family, and I’m not one to doctor up fish too much since I want to savor the true flavor of the fish itself, this is a great northern pike recipe and has an orange undertone that is delicious. It’s really simple and the result is such that any chef would it put on a resume with pride.

It’s a great option for sharing pike with friends that aren’t quite as enthusiastic about “fish for dinner” as some of the rest of us. Trust me, they’ll think twice after having this meal… and you don’t have to tell them how easy it is if you don’t want to.