Fishing & Boating in the Northwoods

Northern Pike Spaghetti Recipe

Northern Pike Spaghetti

Here is another great recipe idea for you to try. It’s kind of like an Italian stir-fry but we call it Northern Pike Spaghetti. The preparation is quick and easy, and you’ll create big smiles of approval with the results.

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Northern Pike seem to lend themselves very well to a large variety of recipes. Once the y-bones are removed (see my article on how to do that), a whole new world of culinary pleasures opens! Not sure how to fillet northern pike? Check out our step-by-step instructions!


  • 1 fresh northern pike (use a 3-pound fish, but you’ll probably only need one of the fillets) cut into bite-sized pieces
  • 1 T. olive oil
  • 1 T. butter
  • 1-2 T. flour
  • 1 large clove garlic, minced
  • 1 stalk (about ¼ cup) fresh celery, coarsely chopped
  • Green onions (about ¼ cup), coarsely chopped
  • 1 cup fish stock (view recipe) or clam juice
  • 1 16-oz. jar marinara sauce
  • Fresh ground pepper
  • Fresh mozzarella and/or grated parmesan
  • Your favorite cooked rice or pasta


Heat your favorite sauté pan on med-high heat; add the olive oil; add butter. When the pan is very hot, add the celery.


When the celery begins to lighten in color, add the onion. When the onion becomes translucent, add the garlic. (All this should take only 2-3 minutes.)

raw northern pike added

Now add the fish and gently toss to mix all ingredients. Sprinkle the flour lightly over the mixture and toss again. The flour will “tighten” the mixture.

spaghetti sauce

Now add the fish stock (click here for recipe) – or clam juice – and your favorite marinara sauce. Reduce heat and simmer for a few more minutes. Be careful not to over- cook!

Spoon the mixture over cooked rice or pasta and serve with a glass of Chianti or Valpolicella (both are great tasting Italian wines!).

The whole process should take no more than about 20 minutes. With even half of this size fish, you should easily be able to serve 4 hungry people – enjoy!

R. Karl

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R. Karl

Angler, Author & Epicure

Fishing since the age of eight.  Seriously writing since the age of 16. Chef and foodie from the age of 22 years… and counting. So much to learn and so little time. I have enjoyed every minute of it all.  Whether on the water (where I like it best), in the kitchen, or at the keyboard, churning out content, I feel like I have found my place.  I am sharing it with you in the hope that some of what I love to do will rub off on you. I hope to see you On the Lake!

R. Karl