Crispy Fried Pike Fillet with Rich, Savory Gravy
Nutritional value per serving
Calories350kcal
Carbs20gram
Fat15gram
Protein28gram
Ingredients
- Pike fillets (fresh, skinless) - choose firm, glistening fillets with no fishy smell600 g
- All-purpose flour - for dredging the fillets100 g
- Salt - to taste, preferably fine sea salt1 tsp
- Black pepper (ground) - fresh ground for best flavor0.5 tsp
- Cooking oil (vegetable or canola) - for frying60 ml
- Unsalted butter - for making gravy30 g
- All-purpose flour (additional) - for gravy roux30 g
- Chicken or vegetable stock - to make gravy, choose low sodium if possible500 ml
- Onion (medium-sized) - finely chopped for gravy1 piece
- Garlic - minced for gravy (optional)1 clove
- Fresh parsley (chopped, optional for garnish)1 tbsp
This easy-to-follow recipe will guide you through making crispy fried pike fillet served with a luscious homemade gravy. Pike is a delicious freshwater fish with light, flaky meat. We'll fry the fillets to golden perfection and prepare a savory gravy to complement the dish. This meal combines easy preparation with safe cooking practices to ensure the fish is juicy and fully cooked. Total ingredient cost is approximately $12 / €11 / £10 / ₹900, serving about 4 people. Each serving delivers around 350 kcal, moderate protein, and is suitable for a balanced diet. Complexity: Easy. Total time required: 45 minutes.
Preparation instructions
Prepare the Fillets
1Pat the pike fillets dry with paper towels to remove excess moisture; this helps achieve a crispy crust when frying. Season both sides with salt and black pepper evenly. This step takes about 5 minutes.
Dredge the Fillets
2Spread the 100g of flour on a large plate or shallow dish. Coat each seasoned fillet lightly but completely in the flour, shaking off any excess. This ensures a crisp, golden exterior when fried. This should take around 5 minutes.
Heat the Oil
3In a large frying pan, pour in 60 ml of cooking oil and heat over medium heat until it reaches around 175°C (350°F) or just before smoking. If you don’t have a thermometer, heat until a small piece of bread browns in about 1 minute. This usually takes about 5 minutes.
Fry the Fillets
4Carefully place the fillets into the hot oil without overcrowding the pan - fry in batches if needed. Cook each side for about 3-4 minutes until golden brown and the internal temperature reaches at least 63°C (145°F) - use a food-safe thermometer for accuracy. This step takes about 8 minutes per batch. Remove and place on paper towels to drain excess oil.
Make the Gravy Base
5In a separate saucepan, melt 30g of butter over medium heat. Add the finely chopped onion (and minced garlic if using) and sauté until softened and translucent, about 4 minutes.
Prepare the Roux
6Add 30g of flour to the softened onions. Stir continuously for 2 minutes to cook the flour but do not let it brown. This forms the roux which will thicken the gravy.
Add Stock and Simmer
7Slowly pour in 500 ml of chicken or vegetable stock, whisking constantly to avoid lumps. Bring to a gentle simmer and cook for 5-7 minutes until the gravy thickens. Adjust seasoning with salt and pepper as desired.
Serve
8Serve the crispy fried pike fillets hot, topped or accompanied by the warm gravy. Garnish with chopped fresh parsley for color and flavor. Enjoy immediately for best texture and taste.
Cooking Tips
-Use a food thermometer to check that the pike reaches 63°C (145°F) internally; this ensures it's safe to eat without overcooking.
-Pat fish dry to help coating stick better and to achieve crispiness when frying.
-Avoid overcrowding the frying pan; fry in batches if needed to maintain oil temperature and even cooking.
-For a gluten-free option, substitute flour with a gluten-free flour blend for dredging and thickening the gravy.
-Store any leftovers in the fridge and reheat gently; fried fish is best eaten fresh.
Equipment Needed
- Large frying pan or skillet
- Saucepan for gravy
- Cooking thermometer (recommended)
- Plates and paper towels for draining fried fillets
- Whisk
- Sharp knife and chopping board
- Measuring spoons and cups
Grocery Shopping List
- [ ] Pike fillets (600g): Approx. $8 - Choose fresh, firm fillets with no strong fishy smell.
- [ ] All-purpose flour (130g total): Approx. $0.50 - For coating and gravy roux, pick standard flour.
- [ ] Salt: Approx. $0.10 - Fine sea salt is ideal.
- [ ] Black pepper: Approx. $0.20 - Use freshly ground for better flavor.
- [ ] Cooking oil (vegetable or canola, 60ml): Approx $0.30 - Neutral flavor oils work best for frying.
- [ ] Unsalted butter (30g): Approx. $0.40 - Unsalted butter gives good control over saltiness.
- [ ] Chicken or vegetable stock (500ml): Approx $1.50 - Low sodium stock preferred.
- [ ] Onion (1 medium): Approx. $0.40 - Look for firm onions without soft spots.
- [ ] Garlic (1 clove, optional): Approx. $0.10 - Fresh garlic adds aroma.
- [ ] Fresh parsley (optional garnish): Approx. $0.60 - Choose bright, fragrant bunch.
FAQ
How do I know when the pike fillet is fully cooked?
Use a food thermometer to ensure the internal temperature reaches 63°C (145°F). The flesh should be opaque and flake easily with a fork.
Can I use frozen pike fillets?
Yes, but make sure to fully thaw and pat them dry before cooking to prevent oil splatters and achieve crispiness.
What can I use instead of pike?
Other firm whitefish like cod, haddock, or perch work well as substitutes in this recipe.
Can I make the gravy ahead of time?
Yes, you can prepare the gravy in advance and gently reheat it. Stir well before serving.
What’s the best way to store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to preserve texture.