Pickled pike - Recipes for pike marinade

Fried pike in a frying pan is an excellent dish.
It is perfect for any banquet. This article will provide several recipes that will tell you how to fry pike. Do you like pike dishes?

• Yes 86%, 4064 votes
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18.06.2020

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How to fry pike in a frying pan

1. Clean the pike from scales.

2. Remove the head, tail and entrails. Cut into pieces about 2 cm wide.

3. Mix flour with salt. Dredge each piece of pike in flour on all sides.

4. Heat vegetable oil in a frying pan. Place the fish pieces coated in flour in a frying pan.

5. Reduce heat to medium and fry until golden brown on both sides.

↑ Delicious fried pike in carrot and onion marinade

Try cooking fried pike with onions, carrots and tomatoes. The result will be a gorgeous dish, you won’t hear the smell of pike, the dish is very appetizing. Vegetable sauce will serve as a side dish. If you wish, you can include a clove of garlic, a little bell pepper, and a spoonful of tomato paste instead of fresh tomatoes. Even a few fresh champignons will come in handy. To maintain the orange-reddish hue of the sauteing, we suggest adding a couple of pinches of saffron or turmeric to the vegetables.

Ingredients:

• fish – 1 pc.;
• wheat flour – 2 tbsp. l.;
• onion – 1 pc.;
• small carrots – 1 pc.;
• red tomato – 1 pc.;
• sunflower oil – 50 ml;
• table salt - to taste;
• collection of ground peppers - to taste.

Preparation:

1. Tackle your vegetables. Wash and peel the carrots and onions. Cut out the stem of the tomato.
2. Cut the carrots into thin strips. As an option, it is permissible to use a regular or Korean grater. Chop the onion into half rings. Grind the tomato into puree or cut into pieces.
3. Pour a couple of tablespoons of liquid oil into the pan. Fry onions and carrots on it. Once the vegetables are slightly fried, add the tomato puree. Stir.
4. For now, place the sauteed sauce on a plate along with the carrot-colored butter.
5. Remove scales from the chilled fish. If the carcass is frozen, it should be thawed in advance at room temperature or in cold water. Remove the fins. Leave the head and tail for fish soup or broth. Clean the belly of the carcass. Clean off the dark film inside the belly with a crumpled paper napkin. Rinse the carcass with cool water. Cut into large pieces.
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6. Dredge the pieces in flour on all sides. The flour layer should be thin. Wheat flour can be replaced with corn or rice flour.
7. Pour more vegetable oil into the pan. Warm it up. Place fish pieces in oil. Fry until lightly browned on both sides. 2-3 minutes on each side.
8. Turn the pieces over a third time. Place sautéed vegetables on top. Sprinkle with salt and a collection of ground peppers. Do you have a special fish spice on hand? Use it in a recipe. Add half a glass of hot boiled water. Simmer over low heat until the moisture evaporates. Or bake in the oven at 200 degrees for no more than a quarter of an hour.

9. Place the hot fish and vegetables on a plate. Serve immediately. Do you want to highlight the bouquet of aromas of the delicacy? Prepare a piece of green butter in advance. Mix soft butter with chopped fresh or dried herbs. Place in ice trays and freeze. Place a little green oil on the hot fish in a plate. Bring the food to the table. Enjoy your meal!

Bon appetit!

A solid assortment of fish counter products helps diversify the usual menu. In addition to seafood delicacies and exotic fish, you can also find familiar species, such as pike. It is quite bony and large fish have a distinct river smell. In order not to make a bad choice and enjoy its taste, it is worth considering some tips: ● it is better to choose a medium-sized pike, as there is a high probability that the smell will be less pronounced or absent altogether; ● try to buy fish in familiar places; ● if the choice was unsuccessful and the smell of mud is present: try soaking it in milk. Now a suitable fish has been found, and you can start cooking. You can prepare a lot of pike dishes, many of them are simple and affordable. First of all, it can be fried like any other fish. In this cooking option, there are several points that are worth paying attention to: ● for better and even frying, you need to use a high-quality frying pan; ● to achieve excellent taste, use proven oil; ● spices are necessary to highlight the taste of fish and mask the slight odor. Taking into account all the nuances, the fried pike will turn out excellent!

Fried pike in cornmeal

This recipe is the simplest, it does not require much time and ingredients, but will delight you with its taste. You will need: ● medium-sized pike – 1 kg; ● corn flour – ⅜ cup; ● vegetable oil – ½ cup; ● salt; ● spices. Rinse the fish in water and remove the scales using a knife. Cut off the fins, tail and head, then remove the entrails. Rinse the pike to remove any remaining scales and marks from cutting. Cut the carcass into small pieces and roll them in corn flour. Heat the frying pan and grease it with oil, now lay out the pike. Reduce heat and fry on one side until crust appears, then. Don't forget to add salt and pepper. First place the finished fish on a paper towel to remove excess fat. Then put it on a plate!

Pike fried in batter

Egg batter will make this dish rich and give it a rich taste. For cooking you need: ● pike – 2 kg; ● wheat flour – 320 g; ● oil – 80 ml. For the batter: ● egg – 2 pcs. (or 3 small); ● salt – 5 g; ● black pepper – ⅓ tsp. Carry out all the necessary manipulations with the fish. Before slicing, wash the fish and pat dry with a paper towel. Cut the carcass into small portions and set aside for now. For the batter, mix the eggs with spices and salt. Place the pieces in flour and then dip them in batter and place them in a heated frying pan. Fry on each side until light golden brown. Place the finished fish on a serving plate!

Royally in the oven

The calorie content of fish prepared according to this recipe is much less than when fried in oil, so the dish can be included in the diet.

Grocery list:

• 0.5 kg pike fillet;
• half a lemon:
• 150 g sour cream;
• 1 carrot;
• 2 onions;
• ground black pepper;
• salt;
• 5 g dry coriander;
• 2 garlic cloves.

How to prepare pike stewed in sour cream

Sequencing.

1. The fillet is washed, dried with a napkin and cut into smaller pieces.
2. In a deep plate mix sour cream, crushed garlic, seasonings, and salt.
3. Pike fillets are poured with lemon juice and the prepared marinade, then put in the refrigerator for 2 hours.
4. The marinated fish is placed in a baking dish. Place onion rings and grated carrots on top.
5. Pour the remaining marinade over the dish and place in an oven preheated to 180°C for 30 minutes.

Fish according to this recipe can also be cooked in tomato sauce

Pike with garlic and sour cream

Fried pike with garlic will surprise your household with its unusual taste and appetizing aroma. Required ingredients: ● 3 medium pikes; ● 6 cloves of aromatic garlic; ● sour cream – 150 ml; ● salt – ½ tsp; ● oil for frying; ● seasoning. Wash the fish, gut it and cut off all excess, and rinse again. Cut the carcasses into portions of medium width. Important! Don’t throw away the pike heads; you can use them to make a small pan of fish soup. Prepare the garlic. Chop the peeled cloves and coat the fish with the resulting mixture. In a separate bowl, mix sour cream, spices and salt. Dip the pike and garlic into sour cream and place in a heated frying pan. Fry it on each side until golden brown.

Pike in sour cream: recipe without flour

There are several variations of this dish, but the classic method is most widespread.

Ingredients

To execute this recipe you will need to prepare:

• fish – 800 g;
• onions – 2 pcs.;
• sour cream – 150 ml;
• salt, pepper - to taste.
• You will also need vegetable oil for frying.

Preparation

Pieces of fish lightly fried in oil should be covered with thin onion half rings and poured with salted sour cream and simmered for 20 minutes over low heat. Serve chopped parsley and dill along with the pike.

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Pike in sour cream can also be prepared in Transcarpathian style. For it, in addition to 0.5 kg of fish, you need to take:

• tomatoes – 2 pcs.;
• sweet pepper – 1 pc.;
• onions – 2 pcs.;
• sour cream – 120 g;
• pepper, salt - to taste;
• lean oil - for frying.

Pieces of fish are salted, peppered and left to salt for 20 minutes. Fry chopped onion for 4-5 minutes. Then the fish is placed on it, brought to half-cookedness and chopped vegetables and sour cream are added. Close the lid and set to low mode. After 20-25 minutes the dish is ready.

Pike in tomato sauce

Fish prepared according to this recipe will be an excellent companion to rice or mashed potatoes. For cooking you will need: ● pike – 1.2 kg; ● a glass of whole grain flour; ● tomato paste – 35 g; ● onion head – 1 pc.; ● medium carrot; ● half a bunch of dill; ● boiled water – ⅓ glass; ● coarse salt; ● ground pepper; ● vegetable oil – 2 tbsp. The pike must be rinsed and cut. Wash the fish and cut it into two parts along the ridge. Carefully remove all large bones. Cut the fillets into small pieces. Roll all pieces in flour, salt and pepper on each side. Fry the prepared pike in a hot frying pan with butter until cooked. While the fish is cooking, wash the vegetables. Cut the onion into cubes and grate the carrots on a medium grater. Send them together to simmer in another frying pan. Then chop the greens. A couple of minutes before the vegetables are ready, add tomato paste, herbs, water, salt, spices and a few teaspoons of flour. Stir until the flour dissolves, leave on the stove for a couple more minutes. Add the finished filling to the pan with the pike and simmer for another 5 minutes.

How to deliciously fry pike: tips for the recipe

First we will fry the pike in flour. To do this, pour flour into a plate and add half a teaspoon of salt to it. Before rolling the fish in the dressing, do not forget to mix the ingredients.

We place the pike slices in flour and, turning them over, achieve an even distribution of the topping.

Place the fish on a hot frying pan. When frying, set the burner power to medium.

After one side is well browned, turn all the pieces over.

Peel one medium-sized onion and cut into half rings or sickles. It is desirable that the onion be juicy and moderately bitter.

If you like deeply fried caramel-colored onions, then almost immediately after turning the fish over to the other side, you should add the onion slices. To do this, move the pieces of fish to the side in the frying pan, making room for the onions.

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I love translucent, soft onions with no dark spots and a bright flavor. Therefore, I add onion slices to the fish only when the lower part of the pieces begins to brown. This is approximately 5 minutes after turning over.

The onion needs to be constantly stirred with a spatula so that it cooks evenly.

The finished fried pike is simply placed on plates.

Place fried onions on top of the crispy crust. To decorate the dish, you can sprinkle it with fresh green feathers.

I hope that you will like this preparation of fried pike. Bon appetit!