There are three secrets of a deliciously cooked fried pike in a pan: firstly, the fish should be freshest (ideally freshly harvested), secondly, the product must be pickled before cooking to discourage the possible smell of tina, and thirdly, a hot dish Serve immediately, in the heat of the heat.

Soy sauce is very good for marinade: pieces of chopped pike need to be immersed in a liquid and held for at least half an hour before further cooking. Alternatively, you can use milk or just sprinkle the fish slices with lemon juice.

Pike fried in a pan with onions

  • 1 medium-sized pike about 500-600 g;
  • 1 large onion;
  • salt with pepper, as usual - to taste;
  • semolina for breading;
  • odorless vegetable oil for frying.

First of all, the pike must be cleaned of mucus, scales and gutted. A severed head, tail and fins can be used in the ear (do not forget to immediately remove the gills). Rinse the carcass with cold water inside and out. Then cut a pike 1.5-2 cm thick, add salt, a little pepper, and finally sprinkle with lemon juice. While the fish is saturated with aromas, heat the oil in a frying pan and chop the onion into half rings.

  1. Roll each slice of fish in semolina and fry first on one side until golden brown, then turn over to the other and slightly reduce the heat.
  2. A minute or two after turning, lay the onion, slightly moving the slices to the side. Stir constantly, bring the vegetable to readiness. Finally, cover the pan with a lid.
  3. Put delicious fish slices on a warm dish, and on top of them - a layer of rosy onion.

Serve the fried pike with onions immediately while the dish is hot. Mashed potatoes or fresh vegetable salad complement the family dinner.

How to deliciously fry fish with sour cream

Sour cream can give any taste, juiciness and softness to any dish, and fried fish is no exception, especially when it comes to pike, whose meat may seem a little dry.

  • 1-1.2 kg of pike (already processed, without head and tail);
  • breading flour;
  • 1 cup fat sour cream (20%, not rustic);
  • a pair of onions;
  • salt, spices to taste;
  • odorless vegetable oil.

Marinate the fish in your favorite spices, salt and leave for half an hour. Meanwhile, preheat the frypot with oil.

  1. Breaded slices in flour on all sides.
  2. Fry the pike slices on all sides for several minutes until a golden crust appears.
  3. On fried pieces of fish we put onion sliced ​​in thin half rings. Close the lid for 5 minutes.
  4. Thick sour cream should be slightly diluted with water to the consistency of kefir. Pour the fish and onions with sour cream, bring to a boil and simmer for 20 minutes or a little more on the lowest heat.

Advice! If the sour cream is not oily enough, add 50 g of butter to the frypot at the end of cooking.

Pike with sour cream can be garnished with mashed potatoes or boiled friable rice. A little fresh greens will revive the serving of this simple but very tasty dish.

A simple recipe for cooking in flour

Sometimes you want something simple, and pieces of fish fried to a crispy surface are all that is needed for complete harmony of taste.

  • processed pike - 500-600 g;
  • flour and breading salt;
  • cooking oil.

Before frying a pike, take a regular bag for packing and put in it a couple of tablespoons of flour and a good pinch of salt. Shake the bulk ingredients to mix. Then put the pieces of fish in the bag (as many as fit in one pan at a time) and roll them in breading.

Advice! You can add your favorite fish spice to the breading mixture - the finished mixture or the monocomponent.

The main secret of a delicious crisp is a perfectly heated frying pan with oil. Wait for the appearance of a white haze and only then start to fry the fish. Pike is cooked very quickly - 5-7 minutes on each side. Do not cover the finished dish with a lid, otherwise the desired crunch will disappear!

Fried pike with mayonnaise

Large fish often have dry lean meats, so it is better to cook such a pike with mayonnaise. It will give the missing fat content, juiciness and add a piquant taste.

  • pike fillet - 500-600 g;
  • mayonnaise - 250 g;
  • onions - 2 pcs. (average);
  • soy sauce - 0.5 cups;
  • cooking oil.

Slices of fish before cooking marinate in soy sauce. This method of pickling will not only save the pike from the muddy smell, but also add juiciness and eliminate the need to salt the fillet.

  1. Fry the fish in oil until a brown crust on both sides. Put the fillet on a plate.
  2. In the remaining oil, we pass the finely chopped onions until translucent.
  3. Add to the onion mayonnaise, slightly diluted with water (so that it is liquid, like kefir) and bring the mixture to a boil.
  4. Add the pieces of fried fish to the boiling sauce and cover with a lid. The dish is stewed on the lowest heat for 20-30 minutes.
  5. 5 minutes before cooking, add your favorite seasoning to the pan (it’s good if it contains fennel seeds that are in perfect harmony with the taste of the fish).

A side dish of boiled potatoes and greens will come, by the way, when serving the finished dish to the table.

Cooking in batter

Another amazingly tasty and very uncomplicated way to cook pike is to make fish in batter. This option is especially good as a snack for the festive table. One caveat - choose a large pike for this dish, because it is easier and faster to choose bones from it that will not add guests appetite.

  • pike - 1 kg;
  • eggs - 2-3 pcs.;
  • mayonnaise - 100 g;
  • flour - 3-4 tbsp. l .;
  • salt, pepper, lemon juice to taste;
  • cooking oil.

Marinate the pike with spices and salt, squeeze half a lemon on top and leave for as long as you cook the batter.

  1. Beat the eggs with a fork, pour the mayonnaise and add the flour, thoroughly mixing the dough. By density, it should be like thick sour cream.If it turns out to be too liquid, add flour, if too cool - water or milk.
  2. Dip each piece of fish in batter alternately. Do this carefully, letting the excess dough go away.
  3. The oil in a deep bowl should be heated until a white haze appears. Dip the pike slices in the dough into boiling fat. Fry the fish on one side, turn the slices on the other and fry under the lid over low heat until cooked.
  4. Put the finished fish on a paper towel so that excess fat leaves it.

Pizza in batter can be eaten in any form - both hot and cold. When serving as a main dish, add a salad of fresh tomatoes and cucumbers with low-fat sour cream or yogurt to the menu.

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