Crispy Asian-Style Whole Fried Pike
Nutritional value per serving
Calories350kcal
Carbs6gram
Fat18gram
Protein30gram
Ingredients
- Whole pike, cleaned and scaled (about 1 to 1.5 kg)1 piece
- Soy sauce2 tbsp
- Fresh ginger, finely grated1 tbsp
- Garlic, minced2 cloves
- Rice wine or dry sherry1 tbsp
- Cornstarch or potato starch for coating100 g
- Vegetable oil for frying (such as canola or peanut oil)500 ml
- Spring onions, sliced for garnish2 pieces
- Fresh red chili, thinly sliced for garnish (optional)1 piece
- Saltto taste n/a
- Black pepperto taste n/a
This recipe shows you how to prepare a whole pike fried Asian-style with a crispy, flavorful crust. The pike is seasoned with classic Asian flavors like soy sauce and ginger, then shallow fried to golden perfection. It serves as a stunning and delicious centerpiece for any meal. The total cost of ingredients is approximately $12 USD / €11 / £9 / ₹900. The entire dish contains about 350 calories per serving. This recipe is moderate complexity, suitable for a beginner with some familiarity cooking fish, and takes about 45 minutes total. It suits a pescatarian diet. Safety is stressed throughout for handling whole fish and cooking to safe internal temperatures (target 63°C / 145°F for fish).
Preparation instructions
Prepare the pike and marinate
1Rinse the whole pike under cold running water and pat dry with paper towels. Using a sharp knife, make 3-4 diagonal slashes on each side of the fish to help the marinade penetrate. Mix soy sauce, grated ginger, minced garlic, rice wine, salt, and pepper in a bowl. Place the pike in a large dish and pour the marinade over, rubbing it into the slashes and cavity. Cover and refrigerate for at least 20 minutes to marinate.
Coat the fish with starch
2Remove the pike from the marinade and let excess liquid drip off. Place the cornstarch in a shallow dish. Gently dredge the fish in the starch, pressing lightly so it clings evenly to the skin and inside the slashes. Shake off any excess starch to prevent clumping which can cause uneven frying.
Heat the oil
3Pour vegetable oil into a deep frying pan or wok to about 2-3 cm depth. Heat the oil on medium-high heat until it reaches approximately 180°C (use a thermometer if available). The oil should be hot enough that a pinch of starch sizzles immediately but not smoke.
Fry the pike
4Carefully slide the pike into the hot oil. Fry on one side for about 6-7 minutes, without moving it, to develop a crispy crust. Carefully turn the fish over using tongs or two spatulas and fry for another 5-6 minutes on the other side. Adjust heat as needed to maintain oil temperature without smoking.
Check doneness for safety
5Use a kitchen thermometer to check the internal temperature in the thickest part of the fish flesh. It should read at least 63°C (145°F), indicating the fish is safely cooked. Alternatively, the flesh should be opaque and flake easily with a fork.
Drain and garnish
6Carefully remove the pike from the oil and place on paper towels to drain excess oil. Transfer to a serving dish and garnish with sliced spring onions and chili if using. Serve immediately with steamed rice or your favorite sides.
Cooking Tips
-Use fresh pike if possible; fresh fish smells mild and has bright, clear eyes.
-Avoid overcrowding the pan when frying to maintain oil temperature.
-If you don't have cornstarch, potato starch or all-purpose flour can be a substitute, though cornstarch yields crispier results.
-Always handle raw fish and used utensils carefully to avoid cross-contamination. Wash hands and surfaces thoroughly.
-If you don’t have a thermometer, test oil by dropping a small amount of batter or starch in to see if it bubbles immediately.
Equipment Needed
- Large frying pan or wok
- Kitchen thermometer (optional but highly recommended)
- Sharp knife
- Mixing bowls
- Tongs or two spatulas
- Paper towels
- Cutting board
Shopping List
- [ ] Whole pike (1 to 1.5 kg) — Look for fresh fish with clear eyes and firm flesh.
- [ ] Soy sauce (small bottle, about $2) — Use a good quality low-sodium soy sauce if available.
- [ ] Fresh ginger (about 1 thumb-sized piece, $0.50) — Choose firm ginger without wrinkles.
- [ ] Garlic (1 bulb, $0.50) — Fresh and firm cloves.
- [ ] Rice wine or dry sherry (small bottle, about $4) — Common in Asian cooking aisles.
- [ ] Cornstarch (100 g, about $1) — For a crispy coating.
- [ ] Vegetable oil (canola or peanut oil, 500 ml, about $3) — High smoke point needed for frying.
- [ ] Spring onions (bunch, $1) — For garnish.
- [ ] Fresh red chili (optional, $0.30) — Adds color and heat. Approximate total cost: $12. Prices may vary locally; buy fresh and quality ingredients for the best result.
FAQ
Can I use another fish instead of pike?
Yes, you can substitute pike with other firm white fish like tilapia, snapper, or sea bass. Adjust the cooking time according to the size and thickness of the fish.
How do I know when the oil is hot enough for frying?
If you don't have a thermometer, drop a small pinch of cornstarch into the oil; it should sizzle and bubble immediately without smoking. Also, the oil often shimmers when ready.
Can I bake the pike instead of frying?
Yes, you can bake the pike coated with cornstarch at 200°C (400°F) for about 20-25 minutes, flipping halfway, until golden and cooked through, but frying yields a crispier skin.
How do I avoid cross-contamination when handling raw fish?
Always wash your hands thoroughly before and after handling raw fish. Use separate cutting boards and utensils for raw fish and other foods, and clean all surfaces well afterwards.
Can I prepare the fish in advance?
You can marinate the fish for up to 2 hours before frying, but frying is best done just before serving for optimal crispness and flavor.