Crispy Air Fryer Whole Pike with Savory Homemade Gravy
Nutritional value per serving
Calories400kcal
Carbs8gram
Fat15gram
Protein45gram
Ingredients
- Whole Pike (cleaned, gutted, scaled) - choose fresh, firm fish with clear eyes and mild smell for best quality1 piece (about 1-1.5 kg)
- Olive Oil - extra virgin for best flavor2 tbsp
- Salt - preferably sea salt1 tsp
- Black Pepper - freshly ground for best taste0.5 tsp
- Garlic Powder or Finely Minced Garlic - fresh is preferable for gravy1 tsp
- Onion - medium-sized, finely chopped for gravy1 piece
- Butter - unsalted2 tbsp
- All-purpose Flour - to thicken gravy2 tbsp
- Fish or Chicken Stock - low sodium preferred250 ml
- Fresh Parsley - chopped, optional for garnish1 tbsp
This recipe shows you how to cook a whole pike in an air fryer, resulting in crispy skin and tender, juicy meat. Accompanied by a savory homemade gravy, this dish is both delicious and impressive, yet incredibly simple for everyday home cooks. The recipe uses common ingredients and basic kitchen tools, making it accessible for most. Total ingredient cost is approximately $15/14€12/£11/1200₹. The entire dish contains about 400 calories per serving. It's a perfect recipe for a balanced, protein-rich meal. Difficulty level is easy, and total time including preparation and cooking is approximately 45 minutes. Food safety is emphasized with proper internal temperature recommendations and handling instructions.
Preparation instructions
Prepare the Pike for Cooking
1Rinse the whole pike under cold running water and pat dry thoroughly with paper towels. Make sure it is clean and scaled. Brush the fish all over with 2 tablespoons of olive oil, then season the inside and outside with salt, black pepper, and garlic powder. This helps the fish skin crisp and flavors the meat.
Preheat the Air Fryer
2Preheat your air fryer to 180°C (350°F) for about 5 minutes. Preheating ensures even cooking and better texture.
Cook the Pike in the Air Fryer
3Place the seasoned pike whole in the air fryer basket. Cook at 180°C (350°F) for 20-25 minutes. Start checking internal temperature after 20 minutes using an instant-read thermometer inserted into the thickest part of the fish near the backbone. The internal temperature should reach 63°C (145°F) to ensure safety and proper doneness. The skin should look golden and crispy.
Rest the Cooked Pike
4Carefully remove the fish from the air fryer and let it rest on a plate covered loosely with foil for 5 minutes. Resting allows juices to redistribute inside the fish for moist meat.
Prepare the Homemade Gravy
5While the fish rests, melt 2 tablespoons of butter in a small saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in 2 tablespoons of all-purpose flour and cook for 1 minute to form a roux. Slowly whisk in 250 ml of fish or chicken stock, stirring constantly to avoid lumps. Simmer for 5-7 minutes until the gravy thickens. Season with salt and pepper to taste.
Serve the Pike with Gravy
6Place the rested pike on a serving platter. Pour the warm gravy over the top or serve on the side. Garnish with chopped fresh parsley if desired. Enjoy your healthy and flavorful meal!
Cooking Tips
1Use an instant-read thermometer to check fish safety; insert it into the thickest part of the fish near the backbone.
2Avoid cross-contamination by using separate cutting boards and utensils for fish and other foods.
3If you don't have fresh fish stock, chicken stock or vegetable broth can be a good substitute in the gravy.
4Make sure the air fryer basket is not overcrowded; give the whole fish enough space for hot air to circulate.
Equipment
- Air fryer
- Instant-read meat thermometer
- Small saucepan
- Whisk
- Cutting board
- Sharp knife
- Spoon for basting
- Serving platter
Shopping List
- [ ] Whole pike fish (about 1–1.5 kg) – $8 (choose fresh fish with clear eyes, firm flesh, and mild smell)
- [ ] Olive oil – $0.50 (extra virgin for best flavor)
- [ ] Salt and black pepper – $0.30 (use sea salt and freshly ground black pepper for better taste)
- [ ] Garlic powder or fresh garlic – $0.20 (fresh garlic adds better aroma)
- [ ] Onion – $0.50 (select firm, heavy onions without soft spots)
- [ ] Unsalted butter – $1 (choose good-quality for richer gravy)
- [ ] All-purpose flour – $0.10 (any kitchen staple)
- [ ] Fish or chicken stock – $3 (low sodium preferred; can substitute with broth cubes)
- [ ] Fresh parsley (optional) – $1 (choose vibrant green leaves)
Total approximate cost: $15
Prices may vary based on location and store.
FAQ
How do I know when the whole pike is fully cooked?
The safest way is to use an instant-read thermometer inserted into the thickest part of the fish near the backbone. It should read at least 63°C (145°F). The flesh should be opaque and flake easily with a fork.
Can I use a different fish instead of pike?
Yes, you can use other whole fish suitable for air frying like trout or bass. Adjust the cooking time based on the size of the fish.
What if my air fryer is small and cannot fit the whole fish?
You can cut the fish into steaks or use a smaller fish. Adjust cooking time accordingly as smaller pieces cook faster.
How do I avoid cross-contamination when handling fish?
Always use separate cutting boards and utensils for raw fish. Wash your hands, utensils, and surfaces thoroughly with soap and hot water after handling raw fish to avoid spreading bacteria.
Can I prepare the gravy ahead of time?
Yes, you can prepare the gravy in advance and reheat it gently on the stove before serving.