Crispy Whole Boiled Pike: Easy and Delicious
Nutritional value per serving
Calories250kcal
Carbs5gram
Fat8gram
Protein35gram
Ingredients
- Whole pike fish, cleaned and scaled (choose fresh, firm fish with clear eyes)1 piece (about 1-1.5 kg)
- Water (preferably filtered)3 liters
- Salt (to taste)1 tbsp
- Lemon slices (for flavor, optional)4 pieces
- Bay leaves (optional)2 pieces
- Black peppercorns (whole)1 tsp
- Olive oil or vegetable oil (for crisping the skin)2 tbsp
- Fresh herbs for garnish (optional)a few sprigs n/a
This recipe guides you through boiling a whole pike fish perfectly while achieving a delightfully crispy skin. Ideal for home cooks, it uses simple ingredients and easy steps to ensure success. The dish is fresh, flavorful, and nutritious, with a total cost approximately $12 (USD), €11 (EUR), £9 (GBP), and ₹900 (INR), serving 4. Total calories per serving are around 250 kcal. Suitable for a pescatarian diet, this dish is of easy difficulty and takes about 45 minutes total to prepare and cook.
Preparation instructions
Prepare the Fish
1Start by rinsing the whole pike under cold running water to clean it thoroughly. Pat it dry with paper towels. Removing excess moisture helps achieve better crispiness on the skin.
Prepare Boiling Water
2In a large pot, add 3 liters of water, salt, lemon slices, bay leaves, and black peppercorns. Bring the water to a boil over high heat.
Boil the Pike
3Once the water is boiling, carefully lower the whole pike into the pot. Reduce heat to medium to maintain a gentle boil. Boil the pike for 20-25 minutes, depending on its size. The internal temperature of the fish should reach 63°C (145°F) to be safe to eat.
Check Doneness Safely
4Use a food-safe thermometer to check the thickest part of the fish (usually near the backbone) for 63°C (145°F). The flesh should be opaque and separate easily with a fork when fully cooked.
Drain and Dry
5Carefully remove the pike from the pot and place it on a plate lined with paper towels. Pat it dry gently to remove excess water. This step is crucial for crisping the skin.
Crisp the Skin
6Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the boiled pike in the skillet skin-side down. Cook for 3-5 minutes until the skin turns golden brown and crispy.
Serve
7Transfer the crispy whole pike to a serving platter. Garnish with fresh herbs if desired. Serve immediately for best texture and flavor.
Cooking Tips
-Make sure to handle the fish with clean hands and utensils to avoid cross-contamination.
-Check for pin bones before cooking; remove them with tweezers if necessary.
-Avoid overcrowding the pot to ensure even cooking.
-For extra flavor, you can add herbs like dill or parsley in the boiling water.
-Use a spatula to carefully turn the fish when crisping the skin to prevent it from breaking.
Equipment Needed
- Large pot (to boil the fish)
- Tongs or slotted spoon
- Food-safe thermometer
- Large skillet or frying pan
- Paper towels
- Plate or serving platter
Grocery Shopping List
- [ ] Whole pike fish (about 1-1.5 kg) ~ $10 - Choose fresh fish with clear eyes and firm flesh
- [ ] Lemons ~ $0.50 - Select firm lemons with a bright peel
- [ ] Bay leaves ~ $1 (per pack, will last for many uses)
- [ ] Black peppercorns ~ $1 (per small container)
- [ ] Salt ~ $0.50 (per pack)
- [ ] Olive or vegetable oil ~ $2 (per bottle, used sparingly)
- [ ] Fresh herbs (optional) ~ $1 - Look for vibrant green leaves
Estimated total cost: ~$12
FAQ
Can I use a different type of fish for this recipe?
Yes, you can use other whole firm white fish like trout or bass, but adjust boiling time according to the size and thickness.
How do I know when the pike 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 skip the oil crisping step?
You can, but the crispy skin adds wonderful flavor and texture. If skipping, the fish will be boiled and tender but without the crispy skin.
How do I avoid fishy smell while boiling?
Adding lemon slices and bay leaves to the boiling water helps reduce fishy odors and adds nice aroma.