Fried Fish Pickles

These Fried Fish Pickles are my adaptation of a classic fried pickle recipe, using pickled fish to create a crave-worthy appetizer fried until golden brown. The result delivers the salty, crunchy bite that fried pickle lovers can’t resist.

The first time I tasted fried pickles was on a date night with my wife years ago. One evening, we ducked into The Toasted Frog, a small bar & grill in downtown Fargo. We ordered something hot to share, and before long a basket of fried cheesy pickles stuffed in egg roll wrappers arrived at the table. From the very first bite, they were absolutely amazing. Almost instantly, my chef brain kicked in.

As I sat there, I remember thinking, what if you could take that same crunchy, briny magic and apply it to fish? More specifically, not just any fish, but pickled northern pike, one of the most beloved traditions among Upper Midwest anglers.

So, after plenty of testing in my kitchen here in Fargo, and after dialing in the coating and fry time, these fish pickles were born

Why You'll Love These Fried Fish Pickles

If you love fried pickles, fried fish, or classic fish-house appetizers, this recipe brings all three together.

• Beginner-friendly recipe perfect for home cooks
• A creative way to use pickled northern pike
• Crispy coating that stays crunchy
• Tangy, savory flavor balanced by a creamy dip
• Perfect appetizer for fish fries, game day, or weekend gatherings with friends

As a wild game chef and full-time recipe developer, I’m always looking for ways to help hunters and anglers cook what they harvest in fun, approachable ways. This pickled fish recipe does exactly that.

What are Fish Pickles?

Traditional fried pickles use dill pickle slices coated in seasoned flour and fried until crisp. Here, we follow the same proven method but swap pickles for chunks of pickled northern pike.

Pickling softens the small y-bones while adding bright acidity. Then frying transforms that firm fish into something completely new - crisp outside and a tender inside. Think of it as the love child of fish and chips and bar-style fried pickles.

Ingredients

• 1 pound pickled northern pike
• ¾ cup milk
• 1 ½ cups all-purpose flour
• 3 Tablespoons cornstarch
• ½ teaspoon black pepper
• 1 cup banana pepper rings or slices, drained
• ¼ cup ketchup
• ¼ cup ranch dressing
• 2 teaspoons Worcestershire sauce
• 6 cups vegetable or canola oil

Instructions

1. Set wire rack in rimmed baking sheet. Set second rack in second sheet and set aside.

2. Pour jar of pickled fish out into a strainer over the kitchen sink. Rinse fish under cold running water and transfer to one of the wire racks.

3. Pour ¾ cup milk in medium bowl. Whisk together 1½ cups all-purpose flour, 3 tablespoon cornstarch, and ½ teaspoon pepper in a large dinner plate or pie plate.

4. Add ½ pound of the pickled fish to milk and toss to coat. Using your hands or slotted spoon, remove half of the fish (¼ pound), allowing excess milk mixture to drip back into bowl, and add to plate with flour mixture. Using your hands, toss to coat evenly. Gently shake off excess flour and place breaded pickled fish in single layer on one of the wire racks on rimmed baking sheet. Repeat with remaining fish.

5. Add 1 cup banana peppers to flour mixture and toss with your hands to coat evenly. Gently shake off excess flour mixture and set peppers. Let set breaded peppers on wire rack next to the fish. Let sit for 10 minutes while you make the dipping sauce and heat the oil.

6. Meanwhile, in a medium bowl, make the fried pickle ranch dip by whisking together the ketchup, ranch, and Worcestershire sauce. Set aside.

7. Heat 6 cups of vegetable or canola oil in a Dutch oven over high heat to 350 degrees F. Carefully add half of the fish and fry for exactly 4 minutes until golden brown. Using slotted spoon or spider skimmer, transfer fried fish to wire rack over a rimmed baking sheet and place in oven to keep warm. Return oil to 350 degrees and repeat with remaining fish and the peppers.

8. Transfer fried fish and peppers to platter and serve immediately with dipping sauce on the side.

The Fried Pickles Ranch Dip Makes the Dish

Every great fried pickle needs a great sauce. This fried pickles ranch dip balances creamy and tangy flavors

The ketchup adds sweetness. The Worcestershire deepens flavor. Meanwhile, ranch ties everything together into something dangerously snackable.

You’ll find yourself dipping banana peppers, fish pickles, and probably anything else within reach.

Tips for Perfect Fried Pickled Fish

Maintain Oil Temperature

Keep oil at 350 degrees F. If temperature drops, the coating absorbs oil instead of crisping.

Fry in Batches

Overcrowding cools the oil quickly. Smaller batches mean better crunch.

Use a Wire Rack

Draining fried food on racks instead of plates keeps steam from softening the crust.

Serve Immediately

Like fried pickles or other fried fish, these shine when they are hot and fresh right out of the oil.

Best Fish for Fish Pickles

Northern pike works beautifully because pickling dissolves Y-bones while keeping firm texture. However, any properly pickled fish like pickled herring with similar structure will work.

Still, northern pike delivers that classic Upper Midwest flavor many of us grew up with.

My Latest And Most Popular Fish Recipes

• Perch Tacos
• How To Cook Walleye with Lemon Caper Sauce
• Smoked Fish Dip
• Coconut Crusted Fish
• How to Smoke Fish
• Whole Roasted Branzino

Come Catch Some North Dakota Northern Pike

If you are headed our way to catch some fish in North Dakota, check out the North Dakota Game & Fish Department website.

Join Our Wild Game Cooking Community

Sign up here to receive a new recipe in your email inbox every Tuesday morning!

DID YOU MAKE THIS RECIPE?

If you make this Fried Fish Pickles Recipe, tag @wildgameandfish so I can share it on my Instagram stories.

Did you enjoy this Fried Fish Pickles Recipe with Fried Pickles Ranch Dip? Be sure to leave a 5-star rating RIGHT HERE!