How to deliciously fry pike perch in a frying pan

Fish has many beneficial properties and contains vitamins and microelements necessary for the body.
And due to its low calorie content, it is suitable for those who prefer to eat healthy. The variety of fish dishes is simply amazing. For an everyday menu, pike perch fried in a frying pan is perfect; by adding various ingredients you can get a tasty and quick dinner. How would you prefer to cook pike perch?

Fry in a pan 46%, 171 votes
171 votes 46%
171 votes - 46% of all votes
Bake or stew 32%, 118 votes
118 votes 32%
118 votes - 32% of all votes
Smoke 11%, 40 votes
40 votes 11%
Read also: Salapin porridge for the feeder - a simple and proven bait
40 votes - 11% of all votes
As first courses 6%, 21 votes
21 votes 6%
21 votes - 6% of all votes
Salt and pickle 3%, 13 votes
13 votes 3%
13 votes - 3% of all votes
Other 3%, 11 votes
11 votes 3%
11 votes - 3% of all votes

Total votes: 374

22.07.2020

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Pike perch fried in a frying pan (classic recipe)

This dish is suitable even for those losing weight. The crispy crust looks delicious. Lemon gives the fish a touch of freshness.

You will need:

1 kilogram – fish
4 tablespoons – flour
1 teaspoon – salt
0.5 teaspoon – black pepper
Zest of 1 lemon
Vegetable oil

How to cook:

1. First you need to clean and dry the carcass. Next, it is cut up, washed, and cut into portions. The meat is dried to remove excess moisture. Salt and leave the fish for 20 minutes.

2. Mix flour, salt, zest and pepper. Oil is poured into the frying pan. Pike perch is fried over high heat without covering the pan with a lid.

3. Place the finished pieces on a paper towel. This is necessary to drain excess fat. Fish and potatoes are served.

Calorie content per 100 g. – 145 kcal

Bon appetit!

How to deliciously cook pike perch in sour cream

Even for novice housewives, this dish turns out tasty, tender, and aromatic.

If you buy cut fillets, cooking will take a minimum of time.

You will need:

600 grams – pike perch fillet
1 head – onion
0.5 cups – sour cream
2 tbsp. spoons - flour
Salt - to taste
Sunflower oil - for frying

How to cook:

1. It is necessary to prepare the fish. The carcass is cleaned and gutted. The fillets are washed and dried. Cut into small pieces. Place them in a bowl and sprinkle with salt.

2. Peel the onion and cut into half rings. The pieces are rolled in flour and fried in a frying pan. Place on a plate.

3. In the same frying pan, fry the onion until golden brown. Place the fish on top of the fried onions and add sour cream. Reduce heat to minimum. Simmer the dish for about 3-5 minutes.

Calorie content per 100 g. – 114 kcal

Bon appetit!

What you need to know about pike perch meat

Pike perch is truly a royal fish. Tender white fillet, a minimum of bones and almost complete absence of fat make such a catch desirable for all lovers of fish dishes. In addition, the meat of this fish does not accumulate harmful compounds. This is because pike perch are very scrupulous about choosing a place to live, and the choice usually falls on the cleanest bodies of water. In cooking, pike perch can be prepared in a variety of ways, but most often this fish (in fact, like its caviar) is simply fried. And since pike perch fillet has a neutral taste, the flight of chef’s imagination regarding its marinating is truly extensive.

Pike perch fillet with vegetables in a frying pan

This dish has another name - “pike perch on a vegetable bed.” Any vegetables can be suitable for such a “pillow”. But most often they use onions, carrots and tomatoes.

You will need:

600 grams – pike perch fillet
1 onion
1 carrot
2 cloves – garlic
200 grams – tomatoes
1 teaspoon – coriander
1 teaspoon – salt

How to cook:

1. You need to peel the carrots. It is grated on a medium grater. Chop onion and garlic. Cut tomatoes into slices. The fish is washed, dried, and divided into steaks.

2. Vegetable oil is poured into a frying pan. Fry the onion for a minute. Add carrots. Fry vegetables for 2-3 minutes. Add garlic, cook for 1 minute. At the end of cooking, place tomatoes in a frying pan and sprinkle with coriander. Salt and leave the pan on the stove for another 2-3 minutes.

3. Pour in 0.5 cups of water. Prepared pieces of fish are placed on the vegetables. Cover with a lid and simmer for 10 minutes. Steaks are salted and peppered. Turn the pieces over and cook for another 20 minutes with the lid closed.

Calorie content per 100 g. – 70 kcal

Bon appetit!

Marinated with onions and carrots

The main task of the marinade is to soak the fish steaks with juice so that they melt in the mouth and delight everyone who tries them. We’ll tell you in this recipe how to fry pike perch so that it tastes good both hot and cold.

Preparation of products: 1/2 hour.

Cooking time: 20 minutes.

Energy value per 100 grams:

proteins - 12.0.
fats - 2.3;
carbohydrates - 5.2;
calorie content - 86.8;

Required Products:

pike perch fish - 1 individual;
onions - 2 pieces;
carrots - 2 pieces;
sunflower oil - 100 ml;
purified water - 100 ml;
salt pepper;
mixture for frying fish - 1 tbsp;
bay leaf - 5 pieces;
allspice - 6 peas;
fleshy tomatoes - 2 pieces.

Step-by-step cooking recipe:

We peel the husks from the fish, cut off the head and tail. We clean the ripped open peritoneum from the entrails and wash it.
Cut into small pieces, mix with the prepared spice and let it brew.
Pour flour into a bowl and roll each piece of fish in it so that there are no gaps. The denser the flour coating, the juicier the pike perch will be.
The pike perch is fried over high heat, 2 minutes on each side is enough. Then reduce the heat and cover with a lid for another 5-7 minutes.
It's time to prepare the marinade mixture.
We clean and chop the carrots on a coarse grater; this is also suitable for Korean carrots. Peel the onion and cut into thin half rings. Cut the tomatoes into cubes.
Fry the onions and carrots in vegetable oil until soft, add tomatoes, salt, bay and peppercorns halfway through the process.
Pour out the water, stir and simmer under the lid for 5 minutes.
Pour the prepared vegetable mixture into the frying pan with the pike perch - it should cover it completely.
Turn on the heat and simmer everything together for 10 minutes.

Culinary trick: the dish will turn out very tasty if you cool it and put it in the refrigerator for 5-6 hours for complete soaking. It is also recommended to be consumed cold.

Pike perch fried in breadcrumbs

This is the fastest recipe for cooking fish. There is no need to use marinades and spices here. If you have guests on the doorstep, this recipe is worth considering.

You will need:

5 kilograms – pike perch
50-70 grams – breadcrumbs
80 milliliters – vegetable oil
Salt - to taste

How to cook:

1. The fish is being prepared. Her head, tail and fins are removed. Throw out the entrails. The pike perch is cut into pieces approximately 3 centimeters thick. All pieces are rubbed with salt.

2. Pour crackers into a convenient container. Each piece is dipped in breading. The breading should cover the entire fish evenly. For a thick crust, you need to coat the pieces twice.

3. Heat the frying pan with oil. Place the fish and fry over moderate heat. After the bottom of the steaks turns golden, turn the pieces over. The dish is served hot.

Calorie content per 100 g. – 171 kcal

Bon appetit!

In soy-ginger marinade

Recipe for cooking pike perch with marinade in a slow cooker

Those who like it can sauté vegetables with butter separately; this is done while baking with an arbitrary countdown of time, the lid of the multicooker is open. I prepare everything much simpler, I put a bed of vegetables (onions and carrots) on the bottom of a multicooker pan, put pike perch or several small pike perch on it,

I pour fresh tomato juice on top (in winter you can use canned tomato juice). Depending on what kind of pike perch we want to get with marinade or sauce (baked or stewed), we select the mode; for the Panasonic multicooker it is “baking” (cooking time 60 minutes) or “Stewing” (1.5 - 2 hours). If you need to go somewhere, or prepare a dish from evening to morning, use the delayed timer on the automatic “Pilaf” program (the multicooker will calculate the cooking time itself).

Pike perch marinated with vegetables in sweet and sour sauce turns out to be very tasty (here’s a dish for the Lenten menu)!

Using the same recipe, you can cook canned food in tomato sauce from pike perch or any other fish in a slow cooker, just leave the slow cooker to simmer overnight or just for 7-8 hours (it would be good to add peppercorns and bay leaves ;-)).

For the recipe for pike perch in sour cream sauce, replace the tomato juice with sour cream.

Fried pike perch in a marinade of pickled ginger, cinnamon and soy sauce

This recipe is very original. Not everyone likes it, but fish lovers should try the dish. Some have singled out fish marinated with ginger and cinnamon as the best.

You will need:

900 grams – pike perch fillet
2 tablespoons – soy sauce
0.5 lemon
1 teaspoon – ground ginger
1 teaspoon – cinnamon
5-6 feathers – green onions
Salt and pepper - to taste
Vegetable oil - for frying

How to cook:

1. Wash and finely chop the green onions. Next, make the marinade in a bowl. To do this, combine soy sauce with 1 tablespoon of water, ginger, cinnamon, green onions, juice of half a lemon, salt and pepper mixture.

2. Pike perch fillet is cut into small pieces and placed in the marinade. Cover the container with a lid and leave for an hour. Stir occasionally. The fish is removed from the marinade and fried until golden brown. Use a large amount of oil. Remove the finished pieces onto a paper towel.

Bon appetit!

Fried pike perch with spicy sauce

Many men really like this dish. And some women won’t refuse fried pike perch with hot sauce. But you shouldn’t give it to children.

You will need:

500 pcs. – pike perch fillet
1 pod – fresh hot chili pepper
0.5 bunch – dill
10 grams – fresh ginger root
2 cloves – garlic
0.25 cup – lemon juice
6 tablespoons – olive oil
Salt and pepper - to taste
Sunflower oil - for frying

How to cook:

1. You need to finely chop the dill, ginger, garlic, and hot pepper. Heat olive oil in a frying pan.

2. Spread chopped vegetables. Fry over low heat for several minutes. The frying pan is removed from the stove.

3. Lemon juice, salt and pepper are added to the vegetables. Stir. The hot sauce is ready.

4. Fish fillets are fried in vegetable oil. Sprinkle with salt. Serve the fish with sauce.

Calorie content per 100 g. – 181 kcal

Bon appetit!

Shish kebab from pike perch on the grill

To cook on the grill, the fish flesh must be firm.
Especially for skewers, it is recommended to use fresh or chilled fish. A defrosted product has a looser meat consistency.

It is advisable to marinate the fish. To get a beautiful crust, it should be coated with mayonnaise, soy sauce, mustard or butter. Spices, herbs, and lemon are usually placed inside.

To prepare, you will need wooden skewers, which should be soaked in water for 45 minutes so that the pulp does not slip off them. For this dish you will need to take:

fillet – 500 g;
dried garlic – 1 tsp;
paprika – 1 tsp;
onion – 1 pc.;
sugar – 1 tsp;
pepper, salt - to taste;
lean oil – 2 tbsp. l.;
lemon – 1 pc.

The cooking process consists of several steps:

First, the pike perch is cut into pieces, the onion - randomly.
Mix all ingredients in a deep bowl and pour over lemon juice.
After 20 minutes, the meat is threaded onto skewers or wooden swords and placed on a grill or grill.
Fry on different sides, sprinkling with the remaining juice from the marinade.

Cooking time is 7-10 minutes. Served on lettuce leaves with fresh tomatoes and herbs.

How to marinate pike perch for grilling

To ensure that the meat holds well on the skewers, it is salted immediately.
There are several rules for marinating fish:

It should not be kept in sauces and spices for a long time, usually 20-30 minutes is enough, but no more than an hour.
For the marinade, you need to use any vegetable oil to get a golden crust.
Vinegar makes the pulp dry and hard, so this ingredient is not used.
In order for the pike perch to hold well on the skewers, it is salted immediately so that the salt absorbs excess moisture and the meat becomes denser.

The following compositions are used for marinating:

Cilantro, dill, thyme, onion, lemon, mayonnaise, rosemary, spices.
Dry wine, soy sauce, ginger, butter, sugar, salt, pepper and nutmeg.
Garlic, lemon juice, pepper mixture, marjoram, salt.
Dry wine, spices.
Garlic, soy sauce, mustard, dill, oil, salt and pepper.
Soy sauce, dry white wine, garlic, fish seasoning.
Sweet pepper, tomato, parsley.
Beer, garlic, fish spices, salt.
Finely grated cheese, lemon, dill, pepper, salt, parsley.
Teriyaki sauce, garlic, salt, dry white wine.
Onion, kefir, soy sauce, pepper.
Mayonnaise, lemon juice, spices.
Tomato paste, oil, sour cream, paprika, garlic, ginger, cardamom, spices.
Champignons, mustard seeds, kefir, adjika, salt.
Grapefruit, salt, pepper.
Dijon mustard, honey, lemon juice, soy sauce, garlic, oil, salt and pepper.
Orange juice, thyme, basil, salt and pepper.
Pomegranate juice, coriander, oil, salt.

We recommend reading: Caesar salad with trout: 3 simple step-by-step recipes

On a note! Pieces of pike perch can be wrapped in bacon strips, then threaded onto skewers and grilled over coals. The simplest marinade is made from lemon juice, salt and oil.

Depending on the size of the pieces or carcasses, the approximate cooking time is as follows:

fillets or steaks 25 mm thick are fried for 6-9 minutes;
shish kebab – 10 min;
small fish up to 0.5 kg – 16-20 minutes;
large whole carcasses 1-1.5 kg – 35-40 min.

When preparing kebab, the pulp can be alternated with pieces of vegetables or mushrooms.

For another recipe for pike perch kebab you need to take:

900 g fillet;
1 lemon;
oil;
100 ml pomegranate juice;
2 tomatoes;
1 onion;
spices.

The fillet is boneless, but can be cut into pieces with the skin on and sprinkled with salt and pepper. Add randomly chopped onions and tomatoes, add oil, pomegranate and lemon juice. Mix everything and let it brew for half an hour. Then thread the pulp onto skewers and fry for 10 minutes on all sides, periodically basting with marinade.

Pike perch in foil on coals

When preparing this dish, the foil should be sealed tightly so that the steam and juice are retained inside.
Fish cooked in foil always has a characteristic aroma and rich taste. Since almost no oil is used here, the dish is also low-calorie, which is important for those who want to lose weight.

When preparing this dish, the foil should be sealed tightly so that the steam and juice are retained inside. For the same purpose, when turning over, you should monitor the integrity of the packaging. In addition, it must fit tightly to the product. You can seal the fish in 2 layers of foil. Both whole carcasses and steaks are baked in a similar way - 1-2 pieces each. per serving. If you use frozen pike perch, you will need room temperature or cold water to thaw it. Do not use a microwave or warm water.

To prepare a whole carcass of pike perch you will need to prepare:

1 large fish;
2 cloves of garlic;
3 tbsp. l. oils;
40 g butter;
1 sweet pepper;
cilantro;
dill;
half a lemon;
spices for fish.

Mix the oil, chopped garlic and spices, rub the resulting mixture onto the carcass on all sides and leave for 20-30 minutes. Cut the sweet pepper into large strips, the lemon into thin slices. Place the fish on foil, distribute pepper and pieces of butter inside and on top. Carefully pack and bake in hot coals, covering them with foil. Cooking time - 35 minutes. In a similar way, you can bake pike perch on a wire rack in 45 minutes.

If you need to cook steaks in foil, then in addition to them, you will need to take (for 5-6 pieces):

oil 3 tbsp. l;
2 tbsp. l. soy sauce;
3 cloves of garlic;
3 tbsp. l. sour cream;
1 tbsp. l. grated ginger;
a pinch of cumin;
dill, basil, parsley, pepper mixture - to taste.

Recommended reading: How to smoke sea bass

Chop the greens and garlic and mix all the ingredients. Pour the mixture over the pieces of pike perch. After 20 minutes, place each steak on a separate sheet of foil, seal and cover with hot coals. After 15-20 minutes the fish will be ready.

Along with pike perch, you can bake various vegetables as a side dish, for example:

almost ready boiled potatoes;
zucchini;
tomato pulp without seeds and juice;
Bell pepper;
leek;
almost ready boiled carrots;
bulb onions.

Vegetables are cut into plastic or strips and made into a pillow for the fish, so that during the cooking process the vegetables are saturated with fish juice and aroma. Pike perch is served directly in envelopes or placed on a plate with lettuce leaves.

Cooking on the grill

The carcass or steaks will not stick to the grill if it is clean and oiled.
Important. To prevent the fish from falling apart into small pieces during cooking, it should not be kept in the marinade for a long time - 15-20 minutes is enough.

To bake the whole thing you will need to take:

2 kg of fish;
30 g cilantro;
30 g dill;
several sprigs of rosemary;
2 medium onions;
1 lemon;
4 tbsp. l. oils;
pepper, salt.

Gutted pike perch, freed from gills, should be thoroughly washed and dried. Chop the cilantro and dill, add onion rings, lemon juice, oil and spices. Coat the carcass inside and out. Let marinate for 20 minutes. Place the pike perch on a hot grill greased with oil or rubbed with half an onion.

Bake on the grill on both sides until crispy, 10 minutes on each side. The scales do not need to be removed.

You can cook pike perch on the grill and in foil. To do this you need:

800 g fish fillets or steaks;
1 bunch of dill;
4 cloves of garlic;
45 ml oil;
½ lemon;
spices.

Cut the fillet into large pieces, rub with a mixture of lemon juice, spices and oil. Chop the garlic and dill and place it on the fish, wrap it in foil, place it on the grill and cook for 7 minutes on each side.

Steaks can be cooked without foil, or simply line the grate with foil, but do not seal it tightly. In these cases, dill and garlic are sprinkled on the already prepared pike perch. Instead of oil and lemon juice for rubbing, you can use mayonnaise, kefir, sour cream, as well as marinade according to one of the recipes described above.

How to cook pike perch in a frying pan with mayonnaise

This dish is quick and easy to prepare. Almost every housewife can find the ingredients for it.

You will need:

400 grams – pike perch fillet
1 carrot
1 head – onion
10 tablespoons – green peas
300 grams – mayonnaise
100 milliliters – whiskey or rum
Salt and pepper - to taste
Seasoning for fish - to taste
Parsley - to taste
Celery - to taste

How to cook:

1. The pike perch fillet is prepared and finely chopped, salted and well soaked in whiskey.

2. Next, the pieces are fried in oil. Cool the fish, sprinkle with pepper and fish seasoning.

3. Grated carrots are sauteed in oil, mixed with fish, chopped celery and parsley, and mayonnaise is poured on top. Simmer until done, about 10 minutes.

Bon appetit!

With champignons

Pike perch fillet with mushrooms

Pike perch with mushrooms is an excellent treat for family members and guests. The dish is low in calories.

You will need:

800 grams – pike perch fillet
150 grams – champignons
2 tablespoons – ghee
1.5 tablespoons - flour
Salt - to taste
Pepper - to taste
50 grams – dill

How to cook:

1. The fish must be cut into pieces. It is salted, peppered, and then rolled in flour. Fry in heated ghee over high heat. A crispy crust should appear. The finished fish is placed in a serving dish.

2. Mushrooms are cut into strips. They are fried in oil where the fish was previously fried. After 10 minutes of frying, add 2 tablespoons of water. Cover with a lid and simmer until done, about 10-15 minutes.

3. Mushroom sauce is poured onto the fried pike perch, and the fish is sprinkled with chopped dill.

Calorie content per 100 g. – 141 kcal

Bon appetit!

Breaded

Pike perch fillet in batter in a frying pan

Let's fry the pike perch fillet in a frying pan in batter. The pike perch turns out very tender, juicy and tasty. This dish is good served with vegetable salad.

You will need:

400 gr. – pike perch fillet
1 table. spoon – lemon juice
4 table. spoons - corn grits
Vegetable oil
Salt, pepper - to taste

For the batter:

4 things. – chicken eggs
1 tsp. spoon - curry
150 gr. – milk
1 cup – flour
3 table. spoons – olive oil
Parsley
Salt - to taste

How to cook:

1. Cut the pike perch into strips, add salt and pepper to taste, pour in lemon juice and leave for 15 minutes.

2. Make the batter. Beat the chilled whites. Combine the yolks, salt, curry, milk, flour, chopped herbs with the whites and mix.

3. Take pieces of fish with a fork and dip first in batter, then in corn flour, and then again in batter.

4. Heat vegetable oil in a frying pan. And fry pieces of fish on it until golden brown.

Calorie content per 100 g. – 315 kcal

Bon appetit!

Alternative methods

If it is not possible to bake fish on smoldering coals, you can cook it deliciously in the kitchen. Although modern appliances cannot replace the aroma of wood smoke, they save time and allow you to cook at home.

Grilled pike perch

Fish can be grilled in many different ways.
It must be marinated first. You can bake it together with vegetables, mushrooms, fruits, or cook them separately and serve them as a side dish. If the whole cooked pike perch turns out to be damp, the situation can be saved by placing the pieces on foil and on the grill. After 3 minutes they will be completely ready. If, on the contrary, the fish turns out to be somewhat overdried and dry, you should make a sauce from unsweetened yogurt or sour cream, salt, pepper and chopped herbs. Pour the hot fish over it and let it sit for a while.

We recommend reading: Canned pike perch

For 6 servings you will need:

600 g pike perch;
300 g zucchini or eggplant;
300 g carrots;
0.5 kg of potatoes;
200 g onion;
a bunch of greenery;
oil, salt, pepper.

The cooking process consists of several stages:

Cut the onion into rings, pour boiling water over it and pour in a mixture of table vinegar, salt and sugar, leave for 15 minutes.
Fry carrot cubes in oil for 3 minutes, add potatoes, salt and pepper, after 5 minutes add zucchini or eggplant cubes and mix. Pour half a glass of water and simmer for half an hour until done.
100 g pieces of pike perch are rubbed with salt and grilled on both sides for 4 minutes. You can pre-marinate them according to one of the recipes described above.

Sprinkle with chopped herbs and serve in portions along with vegetables and onions.

You can also grill pike perch fillet on the skin. To do this, you will need to chop any greens, add dried herbs, oil, salt, pepper and lemon juice, mix and coat the fish. After 15 minutes, grill on both sides. Separately, fry the peach halves on it and garnish the pike perch with them.

You can also prepare whole fish with sauce, which requires several steps:

The pike perch, freed from entrails and scales, is rubbed with spices, greased with oil and grilled for 8-10 minutes on both sides.
The sauce is made from sour cream, chopped pickled cucumbers and green onions.
The finished fish can be poured over the sauce or served separately and garnished with boiled potatoes.

Whole fish carcasses are placed on a large oval dish.