Golden brown pan-fried pike fillet on a plate with lemon wedges and fresh herbs

Tender Pan-Fried Pike Fillet Delight

Name: Tender Pan-Fried Pike Fillet Delight
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: European
Ingredients: 400 g Pike fillets (fresh or thawed, skin removed); 4 tbsp All-purpose flour (for dredging); 1 tsp Salt; 0.5 tsp Black pepper (freshly ground); 1 piece Lemon (for juice and serving); 3 tbsp Vegetable oil (or a neutral oil with a high smoke point); 1 tbsp Butter (optional, for richer flavor); 1 tbsp Fresh parsley (chopped, for garnish)

Home Page / Delicious Fry Recipes / How to Fry Pike Perfectly

easy

10 min

Nutritional value per serving

Calories300kcal

Carbs8gram

Fat10gram

Protein35gram

Ingredients

Quantity

Pike fillets (fresh or thawed, skin removed)400 g
All-purpose flour (for dredging)4 tbsp
Salt1 tsp
Black pepper (freshly ground)0.5 tsp
Lemon (for juice and serving)1 piece
Vegetable oil (or a neutral oil with a high smoke point)3 tbsp
Butter (optional, for richer flavor)1 tbsp
Fresh parsley (chopped, for garnish)1 tbsp

This recipe guides you through making a deliciously tender and crispy pan-fried pike fillet using simple ingredients and straightforward steps. Ideal for home cooks with basic kitchen tools and common supermarket ingredients, this dish highlights the subtle flavor and firm texture of pike when cooked properly. The total estimated cost of ingredients is approximately $10 / 9 € / 8 £ / 750 INR. This makes about 2 servings, with approximately 300 calories per serving. The recipe is suitable for a pescatarian diet, has easy complexity, and takes about 25 minutes total from start to finish.

Preparation instructions

Prepare the Pike Fillets

1Pat the pike fillets dry with paper towels to remove excess moisture, which helps achieve a nice crust when frying. Season both sides evenly with salt and freshly ground black pepper. This enhances natural flavors.

Dredge the Fillets in Flour

2Place all-purpose flour on a shallow plate. Lightly dredge each fillet in the flour, shaking off excess. This coating will give your fillet a light, crispy texture when fried.

Heat the Pan and Oil

3Heat a large non-stick or cast iron skillet over medium heat for about 2 minutes. Add the vegetable oil and butter (if using) to the pan. Let the butter melt and combine with the oil, ensuring the pan is hot enough. A good test is to flick a drop of water which should sizzle immediately.

Fry the Pike Fillets

4Carefully place the fillets in the hot pan. Cook for about 4 minutes on the first side without moving them. Then carefully flip and cook for another 3-4 minutes on the other side. The fillets should be golden brown and crisp on the outside.

Check for Doneness and Food Safety

5Use a food thermometer to check the internal temperature of the fillet; pike should reach at least 63°C (145°F) to ensure it is safely cooked. The flesh should be opaque and flake easily with a fork. Avoid undercooking to reduce any risk of foodborne illness.

Serve and Garnish

6Remove the fillets from the pan and let rest briefly on a paper towel to absorb excess oil. Squeeze fresh lemon juice over the fillets and garnish with chopped parsley. Serve immediately for best texture and flavor.

Cooking Tips

-Pat the fillets dry thoroughly to help the flour stick and create a crisp crust.

-Use a neutral oil with a high smoke point like vegetable or canola oil for frying.

-Avoid overcrowding the pan to maintain even cooking and crispy texture.

-You can substitute lemon juice with a splash of white wine vinegar for a different tangy flavor.

-If pike fillets are very thick, finish cooking them in a preheated oven at 180°C (350°F) for 5 minutes after pan frying.

Equipment

Frying pan or skillet
Spatula or fish turner
Food thermometer
Paper towels
Plate or shallow dish for flour

Shopping List

[ ] Pike fillets (400 g) - approx. $6.50, choose fresh fillets with a mild smell, avoid any that appear slimy or discolored.
[ ] All-purpose flour - approx. $0.50, common pantry staple.
[ ] Lemon (1 piece) - approx. $0.50, select firm lemons with bright yellow skin.
[ ] Vegetable oil (neutral) - approx. $1.50, pick a bottle suitable for frying.
[ ] Butter (optional) - approx. $1.00, use unsalted butter for better control of salt.
[ ] Fresh parsley (small bunch) - approx. $0.50, look for vibrant green leaves.
[ ] Salt and black pepper - pantry staples, minimal cost. Total estimated cost: approximately $10

FAQ

How do I know when pike fillet is safely cooked?

Pike fillets are safely cooked when the internal temperature reaches at least 63°C (145°F). The flesh should look opaque and easily flake with a fork.