Pan Fried Pike


3 lbs. fresh walleye pike fillets
1/2 cup all-purpose flour
1/8 t. garlic powder
1/4 cup milk
1 egg, beaten
35-40 Townhouse crackers, rolled into a medium-fine crumb
1/2 cup grated Parmesean cheese
2 T. snipped parsley, or parsley flakes
1/2 cup canola oil

Directions Remove the skin and bones from the fillets and cut them into serving-size portions. Rinse fish and pat dry. In a bowl combine flour and garlic powder, set aside. In a separate bowl, combine milk & egg. In a third bowl combine crackers, cheese, and parsley. Dust fillets in flour, dip them in milk/egg, dredge them in cracker/cheese mix, then set them to rest for 5-10 minutes before frying. Heat canola oil in a large nonstick skillet over medium heat. Place fish in skillet and fry 4-5 minutes on each side. Remove from skillet and drain on paper towelds. Serve with fresh lemon wedges and tartar sauce. Makes 6 servings.