Blackened Northern Pike

Blackened Northern Pike


– Northern Pike fillets

– Olive oil (you can use other kinds cooking oil also like peanut oil or canola oil)

– Tony Charchere’s Original Creole Seasoning (you can find this seasoning at most grocery stores)

– DRY Cast Iron Fry Pan


1. Cut de-boned northern Pike fillets into smaller pieces (about 4″ long)

2. Lightly coat both sides of pike fillets with oil

3. Season the oil coated fillets with Tony Charchere’s Creole seasoning (the more seasoning you use the spicier it will be!)

4. Heat cast iron skillet – leave the pan dry! The pan must be hot. The pan will usually start to smoke a bit when it’s ready

5. Place oiled / seasoned fillets into hot pan. If it is hot enough you will usually get white smoke coming off the fillets when you put them in the pan.

6. After about 3-4 minutes turn fillets over. They will usually start turning white just before you flip them.

7. 3-4 minutes on the other side and you should be able to pull them off.

8. Let them cool a bit before you serve them.

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My two fishing trips with Vern have been some of the best fishing experiences I have enjoyed with friends in years. Vern’s expert knowledge of the sport and his careful attention to detail including the high end rods and reels we used, shows his dedication to his customers. This guy knows what he is doing!

Growing up and living in an area that is blessed with world class river and lake fishing tends to make oneself content with staying local, however, for the fishing experience of a lifetime, you really have to hook up with Vern Valliant.

I am looking forward to my next fishing trip with Vern,

Patrick Wallner
Redding, California

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