Fish are wonderful to eat. The protein and nutrition that fish provides are essential to the human body. We all eat seafood and fish but sometimes a new presentation is needed. Fried or baked fish can just get old. Here is a recipe that is sure to mix things up and reintroduce you to a favorite part of our diet. Anglers are always looking for a different and tasty way to enjoy eating their catch.

Several anglers at recent outdoor shows have asked me about the best way to eat pike and larger fish that they catch through the ice, or in the Winter. “You Got To Chunk It Up!”

Fish Chunks are best when made from thick filets.  Some folks call this dish Poor Man’s Lobster or Mock Lobster. I call them tasty and delicious. Fish Chunkies are a perfect appetizer or snack. This recipe is a Keeper!

The filets need to be cut into 1-1 1/2-inch cubes. Thick meated fish like pike, walleye, large trout and salmon, or halibut, work well with this recipe. Species like Mako sharks and Rockfish are also great for tasty Chunking. 

This recipe requires few ingredients and little preparation.

Cut the filets into 1-inch cubes. 

Soak overnight in vinegar and water.  1 Lb. of fish filets will need ½ cup of water and vinegar. Add 1 tsp. of salt to the water. If you can’t wait for overnight, at least give the fish a few hours to toughen up from the brine. 

The next day, dry the cubes on a towel and add salt and pepper.

Take a zip bag and add some complete dry pancake mix. Add some Old Bay or your favorite seafood spice to the mix. 

Shake the chunks in the bag to cover with the dry mixture. Fry in peanut oil or Blood Orange infused Olive oil. Canola oil will also work. 

Once fried, stab each with a toothpick and make a dipping sauce. Tartar sauce will do but you can also use a ketchup/horseradish/lemon juice style sauce. 

There will be no leftovers. A fresh salad and dessert will finish off the meal nicely. 

Eat healthy and have fun!

Montana Grant