Crispy Lemon Fried Whole Pike: A Simple & Flavorful Delight
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein40gram
Ingredients
- Whole pike, cleaned and scaled (choose fresh with bright eyes and firm flesh)1 kg
- Lemon (fresh and firm)1 piece
- All-purpose flour100 g
- Salt1 tsp
- Black pepper (freshly ground preferred)0.5 tsp
- Vegetable oil (for frying, e.g., sunflower or canola oil)500 ml
- Fresh parsley (optional, for garnish)a handful n/a
This recipe guides you through frying a whole pike fish infused with fresh lemon for a crispy, delicious meal that's surprisingly easy to make at home. With simple ingredients and clear steps, even beginner cooks can confidently prepare this classic fish dish. The total cost of ingredients is approximately $12 / €11 / £9.5 / ₹900, making it affordable and nutritious. One serving provides about 350 kcal, with protein-rich content ideal for a balanced diet. This dish is moderately easy, with a cooking time of 30 minutes plus a 15-minute preparation time, perfect for a wholesome weeknight dinner.
Preparation instructions
Prepare the Pike
1Rinse the whole pike under cold running water and pat it dry thoroughly with paper towels. This removes surface slime and ensures better frying. Make sure the fish is fully thawed if previously frozen. (5 minutes)
Season the Fish
2Season both inside and outside of the pike with salt and black pepper evenly. Slice the lemon into thin rounds and stuff a few slices inside the cavity of the fish to infuse flavor during cooking. (5 minutes)
Coat the Pike in Flour
3Place the all-purpose flour on a large plate. Dredge the whole pike lightly in the flour on all sides, shaking off any excess. This coating helps develop a crispy crust when fried. (3 minutes)
Heat the Oil in a Large Skillet
4Pour vegetable oil into a large frying pan, enough to cover at least half the thickness of the fish. Heat the oil over medium heat until it reaches about 180°C (use a kitchen thermometer or test by dropping a small piece of bread; it should sizzle immediately). This temperature is ideal for frying. (5 minutes)
Fry the Pike
5Carefully place the floured pike into the hot oil. Fry for about 7-8 minutes on each side, gently turning once the first side is golden brown. Avoid moving the fish too much to maintain the crust. The total frying time is approximately 15-16 minutes. (16 minutes)
Check Internal Temperature
6Use a food-safe meat thermometer to check the internal temperature of the thickest part of the fish (near the backbone). The safe minimum internal temperature for fish is 63°C (145°F). When achieved, the fish should be opaque and flake easily with a fork. (2 minutes)
Drain and Serve
7Transfer the fried pike to a paper towel-lined plate to drain excess oil. Garnish with fresh parsley and remaining lemon slices for a fresh burst of flavor. Serve immediately. (2 minutes)
Cooking Tips
-Make sure your fish is completely thawed and dry before coating and frying to get the crispiest crust.
-Use a thermometer to monitor the oil's temperature; too low and the fish will be greasy, too high and the coating will burn.
-Handle the fish gently when turning to keep the flesh intact and the crust crisp.
-If you can't find pike, similar white fish like zander or bass can be used as a substitute.
Equipment Needed
- Large frying pan or skillet
- Kitchen thermometer (for oil and internal fish temperature)
- Tongs or fish spatula
- Paper towels
- Plate for dredging flour
Grocery Shopping List
- [ ] Whole pike, 1 kg (~$8): Look for fresh fish with bright eyes and firm flesh.
- [ ] Lemon, 1 piece (~$0.50): Choose firm lemons with smooth skin for juiciness.
- [ ] All-purpose flour, 100 g (~$0.20): Any standard flour for coating.
- [ ] Salt (~$0.05): Use iodized salt.
- [ ] Black pepper (~$0.10): Freshly ground is best for flavor.
- [ ] Vegetable oil, 500 ml (~$2): Sunflower or canola oil works well.
- [ ] Fresh parsley (optional) (~$1): Adds fresh aroma and color.
Total Estimated Cost: ~$12
FAQ
Can I fry the pike without flour coating?
You can fry pike without flour, but the flour helps to create a crispy crust and protects the fish flesh from drying out. Without it, the fish may stick to the pan and be less crispy.
How can I tell if the pike is fully cooked?
The fish is fully cooked when it reaches an internal temperature of 63°C (145°F), the flesh is opaque, and flakes easily with a fork. Using a thermometer is the best way to be sure.
What oil is best for frying the pike?
Use oils with a high smoke point, like vegetable, sunflower, or canola oil, to ensure safe frying and prevent burning.
Can I use frozen pike for this recipe?
Yes, but make sure to thaw it completely in the refrigerator and pat dry to remove excess moisture before cooking.