Crispy Lemon-Fried Pike Fillet
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein28gram
Ingredients
- Pike fillets400 g
- All-purpose flour100 g
- Salt1 tsp
- Black pepper0.5 tsp
- Lemon juice2 tbsp
- Vegetable oil (for frying)50 ml
- Fresh lemon slices (for garnish)4 pieces
- Fresh parsley or dill (optional, chopped for garnish)1 tbsp
This crispy lemon-fried pike fillet recipe is perfect for anyone looking to enjoy a flavorful and simple fish dish at home. Pike is a lean freshwater fish with firm flesh that holds up well to frying. The lemon adds a bright and refreshing touch that elevates the flavor. The recipe uses common ingredients and basic kitchen tools, making it accessible for cooks of all levels. The total cost of ingredients is approximately $10 USD, €9, £7.80, and ₹820. The dish totals around 350 kcal per serving, suitable for most balanced diets. This recipe is easy in difficulty and takes just about 25 minutes from start to finish.
Preparation instructions
Prepare the Pike Fillets
1Rinse the pike fillets under cold running water and pat dry with paper towels to remove excess moisture; dry fillets fry better and reduce splatter. Cut into smaller portions if needed. Drizzle lemon juice over the fillets and let sit for 5 minutes to add flavor and tenderize the fish.
Prepare the Flour Mixture
2In a shallow dish, mix the all-purpose flour with salt and black pepper evenly. This seasoned flour will coat the fillets and create a crispy crust.
Coat the Fillets
3Lightly dredge each lemon-marinated fillet in the seasoned flour, shaking off any excess. Ensuring an even coating helps achieve a golden crust after frying.
Heat the Oil
4Pour vegetable oil into a large frying pan to a depth of about 0.5 cm (¼ inch). Heat over medium heat until shimmering but not smoking, about 3-4 minutes. To test, drop a pinch of flour in the oil; it should sizzle gently.
Fry the Fillets
5Carefully place the coated fillets in the hot oil without overcrowding the pan. Fry for about 3-4 minutes on the first side until golden brown, then gently flip and fry for another 3-4 minutes on the other side. Cooking times may vary based on fillet thickness.
Check for Doneness
6The pike fillets are fully cooked when the internal temperature reaches 63°C (145°F). Use a food-safe instant-read thermometer by inserting it into the thickest part of the fillet. The flesh should be opaque and flake easily with a fork.
Drain and Serve
7Remove the fillets from the pan and place them on a plate lined with paper towels to absorb excess oil. Serve immediately with fresh lemon slices and garnish with chopped parsley or dill if desired.
Cooking Tips
-Always use a clean plate for raw and cooked fish to prevent cross-contamination.
-If pike fillets are frozen, ensure they are completely thawed in the refrigerator before cooking for even cooking and safety.
-Use fresh lemon juice for the best flavor; bottled lemon juice may be too acidic and can alter taste.
-Avoid overcrowding the pan; fry in batches if necessary to maintain oil temperature and crispiness.
Equipment Needed
- Frying pan or skillet
- Instant-read food thermometer
- Tongs or spatula
- Shallow dish for flour
- Paper towels
- Knife and cutting board
Grocery Shopping List
- [ ] Pike fillets (~400g) - approx. $7.00. Choose fresh, firm fillets with a mild smell; avoid any fish that smells overly 'fishy' or has discoloration.
- [ ] All-purpose flour (100g) - approx. $0.20. Any brand is suitable; all-purpose flour is versatile.
- [ ] Fresh lemon (1-2 pieces) - approx. $0.50. Pick lemons that feel heavy for their size with a bright yellow skin.
- [ ] Vegetable oil (for frying, 50 ml) - approx. $0.30. Choose a neutral oil with a high smoke point such as canola or sunflower oil.
- [ ] Fresh parsley or dill (optional) - approx. $1.00. Choose vibrant green and fresh-looking herbs.
- [ ] Salt and black pepper - pantry staples typically available.
Total approximate cost: $9.00
FAQ
Can I use frozen pike fillets for this recipe?
Yes, but make sure to thaw them completely in the refrigerator before cooking to ensure even cooking and food safety.
What if I don’t have a thermometer? How do I know when the fish is done?
The fish is done when the flesh is opaque, flakes easily with a fork, and the coating is golden brown. Typically, this takes about 3-4 minutes per side, depending on thickness.
Can I use other types of fish in this recipe?
Yes, white fish like cod, perch, or tilapia can be used similarly, but adjust cooking times based on thickness and flesh texture.
How to prevent oil splattering during frying?
Dry the fillets well to reduce moisture, and heat the oil to the right temperature before adding the fish. Frying in batches without overcrowding also helps.