Tender Whole Fried Pike - A Crispy Delight
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat15gram
Protein40gram
Ingredients
- Whole pike, cleaned and scaled (choose pike about 1-1.5 kg for even cooking)1 piece
- Salt (preferably sea salt)1.5 tsp
- Freshly ground black pepper1 tsp
- All-purpose flour (for dusting)100 g
- Vegetable oil (for frying, such as sunflower or canola oil)500 ml
- Lemon wedges (for serving)1 piece
This recipe guides you through frying a whole pike to tender perfection with a crispy skin. Pike is a lean, white freshwater fish known for its delicate flavor and flaky texture when cooked properly. We use simple ingredients and straightforward steps to ensure even beginners achieve fantastic results. The total cost of ingredients is approximately $12 USD / €11 / £9.50 / ₹900, suitable for a dinner serving 2-3 people. Nutritionally, the whole fried pike delivers about 350 kcal per serving, rich in protein and low in fat making it a healthy but indulgent treat. This recipe is medium difficulty due to preparing the whole fish and frying timing but well within reach for most home cooks. Total time is about 45 minutes including prep and cooking. Food safety is emphasized to ensure the fish is safely cooked with an internal temperature of at least 63°C (145°F).
Preparation instructions
Prepare the Fish
1Pat the whole pike dry with paper towels inside and out. This removes excess moisture and helps achieve a crispy crust. Season the cavity and skin generously with salt and pepper. Let rest for 5 minutes.
Dust with Flour
2Lightly dredge the whole fish in all-purpose flour, shaking off excess. This will create a crisp, golden coating when fried.
Heat the Oil
3In a large heavy frying pan, pour the vegetable oil to a depth of about 1.5-2 cm. Heat it over medium heat until shimmering but not smoking, about 5 minutes. To test, sprinkle a pinch of flour into the oil; it should sizzle immediately.
Fry the Pike
4Carefully place the pike in the hot oil. Fry for about 8-10 minutes on each side, using tongs and a spatula to turn gently to avoid breaking the fish. The skin should become golden brown and crisp.
Check for Doneness Safely
5Use a meat thermometer inserted into the thickest part of the flesh near the bone. The fish is safely cooked when the internal temperature reaches at least 63°C (145°F). The flesh should also be opaque and flake easily with a fork.
Drain and Serve
6Remove the pike from the pan and place on a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges for squeezing over. Enjoy your tender and crispy fried pike!
Cooking Tips
-Use fresh, firm pike from a trusted fishmonger to ensure the best flavor and texture.
-Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
-If you don't have a meat thermometer, check for opaque, flakey flesh to ensure it is fully cooked.
-Let the oil heat properly before adding the fish to prevent sticking and sogginess.
-Always handle raw fish and cooked fish with separate utensils and plates to avoid cross-contamination.
Equipment
- Large frying pan or skillet
- Tongs
- Spatula
- Meat thermometer
- Paper towels
- Plate for resting the fish
Shopping List
- [ ] Whole pike (about 1-1.5 kg) - Approx. $10. Choose firm, fresh whole pike with clear eyes and a fresh smell.
- [ ] Sea salt (small pack) - Approx. $1. Salt enhances flavor but use moderately.
- [ ] Black pepper (ground) - Approx. $1. Freshly ground is best for aroma.
- [ ] All-purpose flour (small pack) - Approx. $0.50. For coating the fish.
- [ ] Vegetable oil (500 ml) - Approx. $2. Use neutral oil with a high smoke point.
- [ ] Lemon (1 piece) - Approx. $0.50. Adds fresh brightness to the dish.
FAQ
How do I know if the pike is fully cooked?
The internal temperature should reach at least 63°C (145°F). You can also check that the flesh is opaque and flakes easily with a fork.
Can I substitute the pike with another fish?
Yes, you can use similar freshwater fish like perch or trout, but cooking times may vary slightly.
How do I avoid the fish sticking to the pan?
Ensure the oil is hot before adding the fish and avoid moving it too early. Use enough oil to cover the pan surface evenly.
Is it safe to eat pike skin?
Yes, when fried until crispy, the pike skin is delicious and safe to eat.