Garlic-Infused Crispy Fried Pike Steak
Nutritional value per serving
Calories280kcal
Carbs5gram
Fat10gram
Protein35gram
Ingredients
- Pike steak (fresh, firm texture preferred) - choose steaks about 2 cm thick with skin on for best results400 g
- Garlic cloves (fresh, firm, and without green sprouts)3 piece
- All-purpose flour (helps create a crispy coating)50 g
- Salt (to taste, preferably fine sea salt)1 tsp
- Black pepper (freshly ground for better flavor)0.5 tsp
- Vegetable oil (for frying, use oils with high smoke point like sunflower or canola)3 tbsp
- Fresh parsley (for garnish, optional)2 tbsp
This garlic-infused fried pike steak recipe is perfect for home cooks looking to enjoy a crispy, flavorful fish dish with minimal effort. Pike is a mild, flaky freshwater fish that pairs beautifully with garlic and a touch of seasoning. The recipe emphasizes safe cooking practices, including reaching an internal fish temperature of 63°C (145°F), ensuring both delicious flavor and food safety. Total ingredient cost is approximately 8 USD / 7 EUR / 6 GBP / 600 INR, making it budget-friendly. This dish contains about 280 calories per serving. It's suitable for a pescatarian diet and is easy to prepare, with a total time of about 25 minutes.
Preparation instructions
Prepare the Pike Steaks
1Pat the pike steaks dry with paper towels to remove excess moisture, which helps achieve a crispy crust when frying. Season both sides with salt and freshly ground black pepper. Drying and seasoning the fish properly enhances flavor and texture. (Time: 5 minutes)
Crush and Chop the Garlic
2Peel the garlic cloves and finely chop or mince them. Fresh garlic will infuse your dish with aroma and flavor. Set aside. (Time: 3 minutes)
Coat the Pike Steaks with Flour
3Place the all-purpose flour in a shallow dish. Dredge each pike steak piece evenly in the flour, shaking off any excess. This coating will help create a delicate crisp crust when fried. (Time: 2 minutes)
Heat the Oil in a Skillet
4Heat the vegetable oil in a large non-stick frying pan over medium heat. The oil should be hot enough that it shimmers but not smoking, approximately 175°C (350°F). Proper oil temperature ensures even frying and prevents oily fish. (Time: 3 minutes)
Fry the Pike Steaks
5Add the coated pike steaks to the pan carefully, making sure not to overcrowd the pan. Fry for about 4 minutes on one side without moving to develop a golden crust. Then flip carefully and fry the other side for another 3-4 minutes. Use a cooking thermometer to check that the internal temperature of the fish reaches at least 63°C (145°F) for safe consumption. The flesh should be opaque and flake easily with a fork. (Time: 8 minutes)
Add the Garlic and Finish Frying
6In the last 2 minutes of cooking, add the chopped garlic gently to the pan. Stir garlic carefully around the fish to infuse the oil, but avoid burning the garlic, which will taste bitter. The garlic aroma will enhance the flavor of the pike steaks. (Time: 2 minutes)
Drain and Garnish
7Transfer the fried pike steaks to a plate lined with paper towels to absorb any excess oil. Sprinkle freshly chopped parsley over the steaks for a touch of freshness and color. Serve immediately for the best crispy texture. (Time: 2 minutes)
Cooking Tips
-Ensure the pike steaks are thoroughly dried with paper towels before coating to get a crisp crust.
-Use a thermometer for accurate cooking temperature to ensure safety and avoid overcooking.
-If you prefer, substitute vegetable oil with olive oil for a different flavor but watch for lower smoke point.
-Avoid overcrowding the pan, as it lowers oil temperature and results in soggy fish.
-Fresh garlic is preferred over pre-minced for best aroma and taste; add it at the end to avoid burning.
Equipment Needed
- Non-stick frying pan or skillet
- Cooking thermometer (instant-read)
- Paper towels
- Shallow dish for flour
- Knife and chopping board
- Spatula or tongs
Grocery Shopping List
- [ ] Pike steak, 400 g (~$6) - Choose fresh, firm steaks with skin on if possible.
- [ ] Garlic cloves, 3 pieces (~$0.50) - Select firm, unblemished cloves without green sprouts.
- [ ] All-purpose flour, 50 g (~$0.20) - Use plain white flour for a light, crispy crust.
- [ ] Salt (sea salt recommended) (~$0.10) - Use fine salt for even seasoning.
- [ ] Black pepper (freshly ground preferred) (~$0.10)
- [ ] Vegetable oil, 3 tbsp (~$0.50) - Choose oils with a high smoke point like sunflower or canola.
- [ ] Fresh parsley, 2 tbsp (~$0.30) - Optional, for garnish and freshness.
Total cost approximately $7.70. Remember that buying in larger quantities may reduce costs per use.
FAQ
How do I know when the pike steak is fully cooked?
The internal temperature should reach at least 63°C (145°F). The flesh should be opaque, and it should flake easily with a fork.
Can I use frozen pike steaks?
Yes, make sure to fully thaw the steaks in the refrigerator and pat them dry before cooking to avoid excess moisture.
What can I use if I don't have vegetable oil?
You may substitute with olive oil or sunflower oil. Olive oil has a lower smoke point, so cook at a slightly lower temperature and watch for burning.
How can I avoid the garlic from burning?
Add the chopped garlic near the end of the frying process and stir gently. Remove the pan from heat briefly if garlic starts to brown too quickly.
Is it necessary to coat the pike with flour?
Coating with flour helps to create a crispy crust on the fish, but if you prefer, you can skip this step for a lighter texture.