Recipe for pike perch, fried on the grill

Pike perch kebab is a simple, tasty fish dish that can be prepared outdoors using a double-sided grill. You can do this at home if you have an oven. You need to work with fish carefully, because it has very tender meat, which can disintegrate during cooking. No rush is the key to a delicious dish.

The meat of this fish is dietary and very beneficial for the body of an adult and a child. It contains a high concentration of protein, 20 amino acids, vitamins, and minerals. The product is extremely simple to prepare - the carcass is easy to clean, and the meat is easily separated from the bone.

Ingredients

When going outdoors, you can cook pike perch kebab on the grill and serve it with a delicious sauce; you don’t need to spend a lot of time, and the list of products is the simplest:

fish weighing about 2 kg.
lemons – 3 pcs.
garlic - 3 heads.
boiled water – 150 ml.
black pepper, allspice, salt, pinch of sugar.

Shish kebab from pike perch on the grill will sparkle with new flavor colors if you serve it with a sauce that includes:

freshly squeezed juice of 2 lemons.
medium fat sour cream – 250 ml.
chopped walnuts – 1 tbsp.
garlic - 3 large cloves.

Pike perch shashlik recipe

For 1 kg of fish:

dry white wine – 250 g
lemon - 1 pc.
white mustard seeds - 3 tsp.
fresh lard, not salted - 200 g
vegetable oil (olive) - 100 g
allspice (ground) - 1 tsp.
black pepper - 9.5 tsp.
wig - 1 tbsp. l.
sugar - 2 tsp.
salt and herbs - to your taste.

Pour the prepared fish pieces with marinade: mix vegetable oil, wine, spices listed in the recipe, and your favorite herbs. Place the lemon in boiling water for two minutes and squeeze out the juice. Stir the fish in the marinade, let it stand for an hour in a cool place, shaking the dish occasionally.

Thread the pieces onto skewers mixed with pieces of lard. Or spread it on a wire rack, spreading the lard evenly between the pieces of fish, or placing it on top of the fish. Bake for about 15 minutes until done. You should not hold fish over the coals for more than 20 minutes - it will become overdried.

The finished kebab is laid out on a platter, placed on lettuce leaves and pickled grape leaves. Decorate with vegetables and sprinkle with herbs. Any delicious sauce is served separately.

Mayonnaise sauce:

pickled cucumbers – 100 g
mayonnaise - 200 g
greens - 0.5 bunch of dill, parsley, basil.

In a blender, beat mayonnaise with cucumbers, chopped pieces and herbs. Or grate the cucumbers, finely chop the greens, and mix everything with mayonnaise.

For spiciness, you can add grated ginger or horseradish root.

Preparation

How to cook pike perch kebab:

We clean our fish from scales, cut it up, remove the entrails, separate the meat from the bone, and cut it into medium pieces.
Prepare the marinade for pike perch - mix 150 ml of water, lemon juice, press garlic, add spices (salt, prepared peppers, sugar). Marinate the pike perch for at least 2 hours. If possible, this time should be increased to 8–12 hours (the fish will be better soaked and juicier).
Combine the ingredients prepared for the sauce and mix thoroughly.
It is recommended to cook fish on coals, after placing it on a grill (double-sided).

The dish will turn out tasty, juicy, acquire an incomparable aroma and absorb the smell of the fire. This is an excellent snack option that can be made from a fresh catch in nature, or at home. When preparing pike perch kebab, the recipe for which we shared with you today, you can add your favorite herbs and spices to the main ingredients of the marinade or sauce.

Useful tips and tricks

None of the inhabitants of freshwater bodies of water is prepared as easily and simply as pike perch.

You can create a delicious treat from low-calorie and nutritious predator meat at home, if you take into account the following recommendations for preparing the product:

In order to reduce the processing time of pike perch and simplify the process of cleaning it, it is recommended to generously rub the fish with salt. This technique will rid the carcass of mucus and the pike perch will not slip out of your hands.
Fry the fish until golden brown in a small amount of oil for 7–8 minutes. at both sides. Bring the product to readiness and maximum juiciness, preferably in the oven at 250 °C. The pike perch must first be treated with salt and pepper, then kept in this form for up to 15 minutes.
For better stewing of fish, it should first be processed in a frying pan.
Before baking an underwater inhabitant, it should first be lightly simmered or fried, then placed in an oven heated to 280 °C, the product covered in a thick sauce, in foil or in dough.

Experts do not recommend including a mix of spices and herbs in the recipe when preparing fillets or a whole carcass of pike perch. The use of such additives requires delicacy, great taste and culinary tact.

Fried pike perch

Recipe photo

Delicious fried pike perch is one of the most delicious dishes made from this fish. Pike perch is probably the most desired fish for most anglers in our region. Catching pike perch is something like aerobatics. Fresh pike perch fillet, especially if the fish has not been frozen, is ideal for cooking on the grill from the heat of burning coals or in a home grill pan.

Pike perch, or as scientists say “common pike perch,” oddly enough, is a close relative of river perch, a fanged beast that is either caught or not caught. Moreover, only a few can predict the pike perch bite in advance, but everyone, without exception, explains the lack of bite by “pressure.” Thus, in response to the question “why aren’t pike perch caught?” you can always find a sufficient number of arguments.

Pike perch is a valuable commercial fish, an object of fishing and an excellent product for preparing delicious culinary masterpieces. Considering that the fat content of pike perch meat is minimal, and the protein content is almost a fifth of it, pike perch is an excellent dietary option. Fried pike perch is one of the most delicious dishes, although pike perch can be fried, boiled, smoked, stewed, etc. Pike perch heads boiled with vegetables are an almost ideal homemade fish soup, especially with garlic.

It is almost impossible to spoil pike perch fillet, unless you over-salt it or burn it. A particularly pleasant option that is ideal for campfire cooking while fishing is fried pike perch. This dish is affordable and can be prepared right on the shore after fishing.

A nice thing: fried pike perch can be cooked with or without the skin. In the latter option, you don’t even have to scale the fish; just cut the fillet from the skin with a sharp knife and remove any noticeable bones.

Fried pike perch is prepared with a minimum of spices and herbs. The fish is very tender and cooked well. Baked vegetables are ideal as a side dish; they can be fried at the same time as the pike perch fillet on the same grill. You can prepare a delicious and aromatic sauce or salsa for baked pike perch, which will highlight the exquisite taste of the dish and make it juicier.

With potatoes in sour cream

Tubers baked with fish, decorated in homemade sour cream with a delicious cheese crust, are an ideal dish for a family dinner or a holiday table.

Ingredients

For cooking you will need:

butter and vegetable oil - 50 g and 35 ml;
potatoes - 500 g;
onions - 2 pcs.;
pike perch fillet - 400 g;
Gouda cheese - 50–70 g;
sour cream - 60 g;
salt, herbs, pepper - optional.

Step-by-step cooking process

Sequence of preparation steps:

Initially, you need to peel the vegetables, then you need to chop the onion into small cubes, then you should saute the slices in oil until soft.
Then you need to finely chop the greens, place half of it on the bottom of a greased refractory dish.
Now you should rub the pre-processed pike perch fillet with salt and pepper, after which you need to place the layers of fish on top of the shredded plants.
The placed product must be coated with sour cream.
Next, you need to peel the potatoes, cut the tubers into 2 parts, then fry the vegetable halves on one side.
Then you need to place the potato mixture on the fish portions, season the layer with salt and pepper, and then scatter pieces of butter over the top row.
The prepared products should be covered tightly with foil, then the product should be left for 40 minutes. into an oven heated to 200 °C.

In about 5–7 minutes. Before the process is completed, you need to remove the foil, brown the treat, and serve it to the table in portioned dishes.

Pike perch on the grill

As you know, pike perch is a fairly common fish. It lives in freshwater bodies of water - rivers throughout both Asia and Europe. Experienced fishermen said that they came across pike perch measuring 15 - 20 kg, I have never come across one like this, but I have seen an 8-kilogram pike perch with my own eyes. Unfortunately, this giant was caught by far from sportive fishing methods, and far from being caught by sports fishermen.

Pike perch - ideal for dietary nutrition

Pike perch is a valuable commercial fish, an interesting fishing object and an excellent product from which you can prepare delicious culinary masterpieces. In addition, the fat content in pike perch meat is minimal, but the protein content is more than 1/5. Therefore, this fish is perfect for dietary nutrition.

Pike perch can be boiled, fried, smoked (real yummy), grilled, grilled, or stewed. All dishes turn out delicious. It is almost impossible to spoil pike perch dishes, just burn them or over-salt them. A particularly interesting option for cooking pike perch is to cook it on the grill, on a grill. Which is the ideal campfire cooking option. On vacation in Krasnaya Polyana, this recipe for cooking pike perch is very popular. Hotel Villa “Uyutnaya” will gladly provide vacationers with a grill and everything they need to prepare this dish. Boarding houses and sanatoriums in the Russian south are a great place to spend a vacation and relax with the whole family at the resort. In addition, trips are relatively inexpensive, even with accommodation in foreign hotels.

So, to cook pike perch on the grill you will need the following:

Ingredients:

800 grams of pike perch, 50 grams of vegetable oil or 150 grams of butter, salt, black pepper, fish seasonings, herbs.

Pike perch dishes are almost impossible to spoil

Recipe:

We clean the pike perch, gut it, wash it well and cut it into portions, or you can leave the whole carcass (as in our version). Then salt and pepper the fish and sprinkle with spices. We put some greens inside the carcass. If the butter is butter, then it should be melted. After dipping the pike perch in oil, place it on the grill.

And now the dish is ready!

As a side dish, you can offer fried potatoes, mashed potatoes, serve lemon slices and tomato sauce in a separate bowl.

In the oven in foil

Pike perch fillet (cooking recipes have different variations of the use of metal-like paper), decorated in foil, allows you to use all the advantages of creating a dish in the oven.

Ingredients

To complete the recipe you will need:

vegetable oil;
pike perch fillet - 800 g;
bell pepper - 2 pcs.;
ripe tomatoes - 700 g;
bell pepper - 2 pcs.;
red onion - 2 pcs.;
celery - 4 pcs.;
garlic cloves - 2 pcs.;
tomato paste - 3 tbsp. l.;
lemon juice, ground pepper, chili flakes, salt, herbs - to taste.

Step-by-step cooking process

Description of preparation steps:

The first step is to peel and wash all the vegetables, then thinly chop the onion, garlic and celery.
At the same time, heat the oil in a frying pan and fry the onion in it until soft.
Then you need to add chopped garlic slices, chopped peppers into strips and finely chopped celery.
After 1–2 min. you need to add tomato paste to the vegetables, then continue the process for another 3-4 minutes. while constantly stirring the products, then place mashed tomatoes in a container and add chili pepper.
The resulting composition needs to be warmed well, then remove the dishes from the heat, sprinkle the contents of the container with lemon juice, and mix everything again.
At the next stage, you need to wash the pike perch fillet, pat it dry with paper napkins, cut the fish into portions, then rub them with pepper and salt.
The processed raw material must be placed in foil, folded in 2 layers, the cooked vegetables must be placed on top of the pieces of fish, then the ends of the paper must be tightly connected.
In another option for decorating fish for baking, you can make small portion containers from foil in which to bake the fillets in an oven heated to 180 °C.

The recipe can be supplemented with other vegetables, such as chopped potatoes. When serving food to the table, it should be placed in serving plates and sprinkled with chopped herbs.

Grilled pike perch with aromatic oil

In my opinion, there is no fish tastier than the one baked on the grill. Even my daughter, who, as she grew up, to my great regret, put fish on the list of anti-favorites, has nothing against it and is even very happy when she has grilled fish for dinner. But these are our family, subjective taste preferences. But no matter how you decide to cook fish, the main thing is to know what you are doing and why, only then will the result be pleasing.

You can cook any freshwater fish in the same way. You can also use sea salt, but the taste of this marinade is more suitable for freshwater. And you can bake it not on the grill, but in an oven preheated to 220 ° C. Don’t be afraid of such a high temperature, fish loves quick and intense baking.

Make sure to dry the fish with a paper towel before baking. This is very important, and such drying is aimed at removing excess moisture, which would prevent the pike perch from browning well. Therefore, do not be lazy and do it carefully, not forgetting the abdominal cavity of the fish, where a lot of moisture collects.

Additional lubrication of the fish before baking with a thin layer of oil additionally helps an appetizing crust form on the surface.

Leftover flavorful butter with onion and lemon goes great with a simple baked potato.

1 large pike perch (or other freshwater fish)
1 large onion, grated
Juice of 1/2 lemon
Salt to taste
4 tbsp. olive oil or other vegetable oil

For butter:

100 grams butter at room temperature
1/4 bunch chives or small green onions, finely chopped
Zest of 1 lemon
Juice of 1/2 lemon
Salt to taste

Marinating fish: 1 hour Cooking time: 30 minutes Total cooking time: 1 hour 30 minutes

1) Clean the pike perch, gut it, wash it well under cold running water and dry thoroughly with a paper towel. Make 3 deep cuts on each side, as shown in the photo.

2) Mix onion with lemon juice, salt to taste and 3 tbsp. vegetable oil. Place the pike perch on a plate and cover it evenly with the resulting mass, not forgetting the abdominal cavity. Leave to marinate for one hour.

3) Half an hour before baking, light the grill or preheat the oven if you are cooking in it.

4) Meanwhile, prepare the butter. Place butter, salt, zest and lemon juice in a blender bowl. Beat until smooth, add chopped green onions and mix well.

5) Place the soft butter on cling film and wrap it into a sausage shape. Place in the freezer.

6) After marinating, remove all marinade and onion, and dry the fish thoroughly with a paper towel, not forgetting the abdominal cavity.

7) Grease the fish on all sides with 1 tbsp. vegetable oil and place on the grill over smoldering coals.

Bake, turning occasionally, until done. The fish should be well browned and completely white in the middle.

Serve the fish immediately, with aromatic butter on top, cut into slices. The ideal complement to grilled pike perch would be grilled potatoes with lard.

With pomegranate juice

fish fillet – 1.7-1.9 kg;
pomegranate juice – 200 ml;
tomatoes – 4 pcs;
onions – 2 pcs;
lemon or grapefruit – 2 pcs;
vegetable oil, salt, aromatic spices.

The pike perch fillet should be washed, dried with a napkin and sprinkled with a mixture of salt and aromatic spices. To the fish you should add onions, cut into rings and slices of ripe tomatoes.

After this, you need to pour all the ingredients with olive or sunflower oil, pomegranate and citrus juice, and leave to marinate for 35 minutes. Thread the prepared fish onto skewers or skewers (you can alternate with slices of lemon and tomatoes), fry for 10-12 minutes on all sides, pouring over the remaining marinade.

Pike perch on coals with aromatic oil

Do you want to try something special? Cook tender fish over coals - this is an ideal dish for a picnic in any company: simple, quick, easy, dietary, healthy and, of course, tasty. I recommend cooking pike perch on coals. Pike perch is famous for its tender flesh, a small amount of bones and the absence of an unpleasant fishy smell. Serve the baked pike perch with a piece of aromatic butter.

With soy-ginger marinade

pike perch steaks – 10-12 pcs;
soy sauce – 4 tbsp. l;
grated ginger root - 2 tbsp. l;
sour cream or cream - 5-6 tbsp. l;
garlic cloves – 5-6 pcs;
basil, parsley, dill sprigs.

Soy sauce should be mixed with grated ginger root, sour cream, chopped garlic cloves and chopped herbs. Wash the fish steaks, dry with a napkin and pour in the prepared marinade.

Marinated steaks can be strung on skewers, wooden skewers or wrapped in a sheet of foil and cooked on the grill for about 15-18 minutes.

How to bake with lemon

River fish is not as popular as sea fish. It has a distinct fishy flavor and slightly drier flesh. However, using simple culinary techniques, you can prepare a masterpiece of culinary art from river fish. Small carcasses of carp, carp, pike perch or pike are suitable. The baked fish will be tender and juicy.

small fish – 1 piece;
lemon – 0.5 pcs.;
cilantro – 2 sprigs;
a mixture of allspice;
salt - to taste.

Clean the carcass from scales, giblets, and remove the gills. Rinse.
Cut half a lemon into slices.
Squeeze the juice from the last piece of lemon (a few drops are enough) onto the fish, rub it with juice, salt and pepper.
Make transverse cuts on the carcass in several places, insert half a slice of citrus into them.
Place the rest of the lemon and cilantro into the belly. Leave the dish to marinate for 20 minutes.
Place the fish on the grill and send it to the coals. Cover the top with a sheet of foil. In this design, the bottom is fried over an open fire, and the top is baked by heat reflected from the sheet.
After 7-10 minutes, turn the grill over and cover with foil again. Cooking time for fish weighing 0.5 kg is 20-25 minutes.

If you add alder or other aromatic wood chips to the coals, the fish will be imbued with a light aroma of smoking. This dish does not require a complicated side dish. A fresh vegetable salad or grilled mushrooms are ideal.

Marinades for fish

Classical

Ingredients:

Onions - 2 pcs;
Lemon 1 piece;
Garlic - 2-3 cloves;
Salt, pepper, herbs - to taste

Preparation:

Cut the onion into thin half rings and the lemon into slices. Place the ingredients in a bowl and lightly mash with your hands until the juice appears.
Squeeze a couple of cloves of garlic through a special press, add salt and pepper, fresh chopped herbs to taste, spices and seasonings.
Stir and rub the fish with this mixture. If the carcass is whole, pieces of lemon, onion and herbs can be inserted into the belly of the fish.
Marinate for up to 2-3 hours, no more, otherwise the fish will turn out sour, then cook on a wire rack.

Dry method with a spicy twist:

After baking, fish prepared according to this recipe comes out with a spicy “coat.” This marinade is suitable for red fish.

Ingredients:

Red sweet onion – 2 pcs.;
Bell pepper – 2 pcs.;
Chili pod – 1 pc.;
Garlic – 2 cloves;
Lemon – 1 pc.;
Some fresh herbs - cilantro and parsley;
Olive oil – 85 ml;
Coarse salt and freshly ground pepper.

Preparing the marinade:

Chop all vegetables and herbs very finely or grind through a meat grinder. Add spices and fresh herbs.
Rub dry and clean fish with the resulting mass and leave for several hours so that the fish is saturated with aroma.
To help the spices penetrate better, you can make shallow grooves on the skin with a sharp knife without cutting through the fillet to the ridge.
Once the fish is marinated, it can be baked on the grill on a wire rack or in foil.

“Liquid” method of marinating

This marinade for grilled fish can be used to soak any fish, especially if it has a distinct river smell. It’s very tasty to bake silver carp on the grill according to this recipe.

Ingredients

Lemon – 1 pc.;
Water – 250 ml.
Vegetable oil – 80 ml;
Mustard - a tablespoon;
Apple cider vinegar – 2 tbsp. spoons;
2 bay leaves;
A tablespoon of sugar;
A teaspoon of salt;
Freshly ground pepper;

Preparing the marinade:

Dissolve salt and sugar in warm water, add pepper and bay leaf.
Grate the lemon zest (only the colored part, the white part will be very bitter in the marinade), add to the water along with lemon juice..
Add vinegar, vegetable oil and mustard to the marinade. It is recommended to use mustard with grains to prepare the marinade; they will give a more pronounced and bright taste to the fish.
Soak the fish in the prepared marinade for several hours, after which it can be baked on a wire rack or in foil.

For freshly caught fish

Freshly caught fish can be marinated fairly quickly using simple ingredients and ready-made fish seasoning, which is extremely convenient in “camping” conditions.

Ingredients:

Lemon – 1 pc.;
Onions – 2 pcs.;
Seasoning for fish - teaspoon;
A little salt.

Preparing the marinade:

Gut the fresh fish, first thoroughly cleaning it of scales. Cut off all unnecessary parts, from them and small roach you can cook fish soup over a fire.
Season the carcass with salt and prepared spices, thoroughly rubbing the mixture. Salt the inside of the fish and also add some spices.
Peel the onion and cut into thick rings, without disassembling them, place them inside the belly. Add slices of lemon or lime for some piquancy.
Place the fish in a bag, season with the remaining lemon, squeezing the juice into the bag, and put it in a cool place for a couple of hours if possible.
Place the marinated fish on a greased grill to prevent it from sticking. And bake over hot coals. Approximate baking time is 10-15 minutes on each side.

Mackerel on coals

This type of fish not only has quite fatty meat, but also has a rather specific smell. You can soften the unpleasant aroma using marinade.

Ingredients:

Mackerel - 2 fish;
Garlic – 3 cloves;
Lime – 1 pc.;
Fresh tomatoes - 3 pcs.;
A little parsley;
Salt and seasonings;
Vegetable or olive oil.

Cooking fish on coals:

Cut off the head of the mackerel and clean the membranes inside.
Cut the fish lengthwise, making a cut along the ridge, and carefully cut out the bones. Unfold it book-side.
Grind the garlic and herbs, remove the zest from the citrus. Add vegetable oil, salt and freshly ground pepper to these ingredients. Rub the fish with the resulting sauce.
Cut fresh tomatoes into rings, place on one side of the carcass, cover with the other part. The more tomato you use as a filling, the tastier and juicier the fish will be. For reliability, you can secure the belly with the filling with toothpicks.
Cook the fish on the grill, or bake it in foil over coals.

Marinades give fish not only sharpness and piquancy, but also unique flavor shades.

When preparing the marinade, it is important to consider:

♦ Salt in the marinade will prevent pieces of fish from falling apart during cooking
♦ If the marinade contains onions, then chop them finely and add salt to release the juice
♦ It is better to replace vinegar with lemon juice so that the fish does not fall apart
♦ The fresher the fish, the less time it takes to marinate