Fried pike pieces. Delicious fried pike: quick recipe

How to cook pike in a frying pan

7 minutes Author: 6
Pike is a river inhabitant of the order of predators. Its meat contains a lot of protein and beneficial microelements. Pike dishes were always present on the festive table of our ancestors, and culinary recipes were passed down from generation to generation.

The easiest fish dish to prepare, which any novice housewife can do, is pike in a frying pan. It will take a little time to prepare, but the result of the culinary action will be a fragrant, tasty dish.

For cooking in a frying pan, pike fillet is used. If the fish is large, you can fry it by cutting it into pieces. Cooking recipes are varied. You can cook it with onions, sour cream, mayonnaise. Cooked in batter, pike has a crispy crust. You can cook without flour.

Let's start getting acquainted with traditional methods with the simplest ones, which do not require a large number of ingredients and time. Cooking pike in a frying pan is quick and easy.

Fried with onions

Fried pike is a simple dish that does not require much time to prepare. We take a gutted, cleaned fish without fins, tail and head. These parts can be useful when cooking fish soup.

Products to prepare:

pike – 1 pc. weighing about a kilogram;
onions – 0.5 kg;
wheat flour;
spices to taste;
vegetable oil.

We cut the prepared pike into pieces 3-4 cm in size.
Sprinkle the pike meat with a small amount of salt and pepper and let stand for 15 minutes.
Cut the onion into thin rings.
Pour flour into a flat plate or cutting board. Add salt to it and mix thoroughly.
You will need a frying pan with a thick bottom. Ideally, cast iron. Heat the oil on it.
Dredge the fish in flour on both sides.
Place the pieces in a frying pan and fry on both sides until golden brown.
Turning the fish over, place the prepared onion in the frying pan and fry until golden brown.
For those who prefer transparent onions, add them shortly before the end of frying.

We lay out the onion after turning over the pieces fried on one side.

Sprinkle the finished dish with finely chopped herbs and serve.

Fish stewed in sour cream

How easy this dish is to prepare is how unforgettable it tastes. For cooking, besides fish, you only need onions and sour cream.

Cut the carcass into pieces, marinate them with salt and pepper for 20 minutes.
Cut the onion into small pieces and fry in oil until beautifully colored.
Brown the fish in another frying pan with oil.
Mix the pike with onion and pour sour cream into the dish so that it covers all the pieces.
Leave the food on low heat for 20 minutes.

The dish is combined with baked and boiled potatoes.

Breaded

It is better to use fish fillet in this recipe. This dish is served with a side dish of vegetables, rice or potatoes.

pike fillet or portioned pieces (take per 1 carcass);
vegetable oil – 80 gr. (4 tbsp);
lemon – 1 piece;
egg;
wheat flour – 3 tbsp. l.;
pepper, salt - to taste;
water.

Prepare in the following order:

Squeeze lemon juice, add vegetable oil, mix well.
Add salt, pepper and fish spices to the mixture as desired.
Rub the resulting mixture onto the pike pieces and let them marinate for half an hour.
Prepare the batter: beat the egg, adding spices and flour. You should get a mixture of sour cream thickness. If it is too thick, dilute it with water to the desired consistency.
Pour vegetable oil into a heated frying pan for frying.
Place the fish, after dipping it in batter, into the frying pan.
Fry on both sides until a crispy, golden-brown crust appears.
Remove excess fat by placing the finished pieces on a paper towel. Then we serve it to the table.

This dish can be slightly modified by adding chopped onion rings during cooking, as in the previous recipe.

Pike dishes - recipes

Pike is one of the leanest varieties of fish, making it a healthy dietary food product. We offer you several recipes for preparing pike dishes.

Stuffed pike recipe

Ingredients:

pike – 1 pc.;
rice – 100 g;
onion – 1 pc.;
spices.

Preparation

Now we’ll tell you how to prepare a delicious pike dish. First of all, let's cut it up first. To do this, rinse it thoroughly with cold water, dry it on a paper towel, carefully remove the scales, remove the gills, take out the insides without tearing the abdomen, and very carefully remove the skin. We remove the resulting fillet from the backbone of the pike, cut the meat from the bones and remove all small bones.

Boil the rice in salted water until tender. We twist the cut pike meat through a meat grinder into minced meat, add the onion, season with salt and pepper and combine with boiled rice. Mix the filling thoroughly with a spoon and fill the “skin” of the pike with it, but not very tightly.

Cover the baking tray with foil so that the fish does not burn during cooking and is easy to remove. Grease a baking sheet with sunflower oil and bake in the oven for about 30-35 minutes at 180 degrees. Serve the finished stuffed fish on the table with fresh vegetables, cutting it into small portions with a knife and decorating it with a mesh of mayonnaise on top.

Pike fillet recipe

Ingredients:

spices;
fresh pike – 1 kg;
wheat flour – 200 g;
vegetable oil - for frying;
lemon – 1 pc.

Preparation

Let's consider another way to prepare an interesting dish from pike. Wash the prepared fish thoroughly, wipe with a napkin, and cut into portions. Then add a little salt to the resulting fillet, pour in lemon juice, sprinkle with white pepper and dry herbs if desired. Let the pike sit and soak for 15 minutes. Next, carefully roll the fish fillet in flour and fry on both sides. Place the finished portions on a plate and serve with lemon slices and fresh herbs!

Pike cutlet recipe

Ingredients:

pike – 3 pcs.;
onion – 300 g;
lard – 30 g;
loaf - 5 slices;
egg – 2 pcs.;
garlic – 3 cloves;
spices;
breadcrumbs;
milk – 200 ml;
vegetable oil – 150 ml.

Preparation

We clean the pike from scales using a scraper, cut its belly, remove all the insides, cut off the head, fins and tail. Then we rinse the fish under cold water, place it on a cutting board and make a deep cut along the ridge, trimming the fillet so that it is completely separated from the bones. Remove large bones from the resulting pike pulp, remove the skin and cut the fillet into small pieces. Pour milk into a bowl, soak a piece of loaf in it, let the bread soften for 15 minutes.

During this time, peel the onion and garlic and wash the vegetables along with lard under running water. Next, dry everything on a towel and chop the lard and onion separately into pieces. Then we grind all the prepared ingredients in a meat grinder: pike fillet, garlic, onion, lard and soaked loaf. Add some salt to the resulting minced meat, mix until smooth, break the eggs and form small cutlets.

After this, pour breadcrumbs into a bowl and roll all the cutlets, giving them an oblong shape with your palms. Now we light the stove, put a frying pan on it, pour in some oil, carefully lower the pike cutlets and fry them on one side for about 7 minutes until golden brown, and then on the other. Serve the finished dish hot with vegetable salad, boiled pasta and rice.

In sour cream

The dish in sour cream is incredibly tasty! We will fry without flour. To prepare juicy tender pike in sour cream you need to take:

portioned pieces – 1.5 kg;
fat sour cream – 250 gr.;
oil for frying;
2 onions (it is better to take white onions);
spices to taste;
fresh greens.

Before cooking, pieces of fish should be rubbed with spices and left in a cool place for 10-15 minutes.

Cut the onion into half rings.
Fry the fish on one side in vegetable oil. Then turn the pieces over, covering them with the prepared onions.
Fry for another 5 minutes.
Fill with sour cream. If it is too thick, dilute it with water or milk. Add spices and cover with a lid.
Simmer over low heat for about 20 minutes.
Chop fresh herbs.

The dish is served with a side dish or as an independent treat, garnished with chopped herbs. Using the same principle, you can cook fish in mayonnaise, having previously breaded the pieces in breadcrumbs.

Add onion and mayonnaise after frying one side until golden brown. Simmer under the lid until the water evaporates, then pour in 3 tbsp. l. water and simmer until the meat begins to disintegrate. It is advisable to supplement with dry Provençal herbs added at the time of adding mayonnaise. The dish will receive a subtle spicy aroma.

How to deliciously cook pike in Italian. Step-by-step recipe with photos

Let's prepare the pike, remove the scales, see how it's done here. Gut the fish, remove the head and trim the fins, rinse thoroughly

Remove the fillet from the bones; to do this, make an incision along the entire back and use a sharp knife to separate the fillet from the bone.

The fillet was removed from the bones

Take a small saucepan, pour half a liter of water, put the cut spinal bones on the stove, let it boil, skim off the foam, add salt and cook for half an hour.

While the broth is cooking, separate the fillet from the skin

From the resulting fillet, cut out ribbons 3 cm wide, cut off excess flesh from the belly, and 20-22 cm long. We also level them in thickness by cutting off some of the pulp from above. Salt and pepper the fish ribbons

Now prepare the dumpling mass. I got 250 grams of scraps. Pass the pulp with the white loaf through a meat grinder twice

Add the white of one egg to the minced meat

Beat the egg whites and minced meat well in a blender, add a little cream

We continue to beat. When the mass becomes fluffy, add salt and beat again

Visually divide the dumpling mass into 4 parts and spread it on the fish ribbons

Wrap it in a roll and secure with a toothpick

Place the rolls in a baking dish and pour in a little fish broth to about 1 cm.

Cover with foil and place in a preheated oven.

Bake for half an hour at 180 degrees. 10 minutes before readiness, remove the foil.

While the delicious Italian pike rolls are baking, peel and wash the onion, then chop it finely, chop the thawed mushrooms

Fry the onion in vegetable oil

Add the mushrooms to the onion and fry together until tender, stirring for 5-7 minutes over medium heat, don’t forget to add a little salt

Remove the finished pike rolls from the oven and let them cool slightly.

Remove the toothpicks, put mashed potatoes in a serving plate, place the rolls and sprinkle with fried mushrooms.

Italian style pike is ready. Serve to the table

Bon appetit!

If you are looking for how to deliciously cook pike in the oven or what can be prepared from pike, feel free to cook according to this recipe, your loved ones will receive a lot of positive emotions and will thank you very much!

If this recipe does not suit you, I suggest you familiarize yourself with my other suggestions on how to cook pike deliciously: - Pike in a frying pan - Fried pike - Whole royally stuffed pike - Pike cutlets

Without flour

You can cook fish in a frying pan without flour. Pike cooked in tomato will be delicious. This recipe is good for those who are forced for some reason to give up eating fried foods. In this case, we are preparing stewed pike, unusually juicy with a piquant taste.

It is necessary to prepare the following set of products:

fish carcass weighing 1.5 kg;
ripe tomatoes – 0.5 kg;
onions – 2 large heads;
sugar - half a teaspoon;
salt, pepper - to taste;
olive oil (can be replaced with corn or sunflower oil) – 2 tbsp. l.

When serving, the pike can be decorated with herbs and poured with the tomato sauce in which it was stewed.

In a frying pan with a thick bottom, fry the onion half rings in olive oil until golden brown.
Pour boiling water over the tomatoes and remove the skins from them.
Cut the tomatoes into cubes and add them to the onion.
Simmer under a closed lid for 10 minutes, adding sugar and spices.
Place pike in the resulting tomato mass with tomato pieces.
Simmer for another 25-30 minutes.

Any side dish and greens will go well with this dish.

With onions and carrots

To prepare pike with carrots and onions, we proceed in the same way as in classic recipes: bread the pieces in flour and salt. Fry until golden brown on both sides over high heat very quickly - for 1-2 minutes. This is how we get a fish with juice “sealed” inside. Grate the carrots and chop the onion.

Reduce heat, add carrots and onions, pour milk into the pan until it covers the contents. Season with spices to taste, cover with a lid and simmer for 10 minutes. As a result, we will get a dish with an amazingly delicate taste, which is served with potatoes, rice, and pasta.

Second course of pike stewed with vegetables

For this fresh pike dish you will need:

Pike layer with vertebrae and skin - 700 g;
Vegetable oil 70 g;
Onions - 100 g;
Carrots - 50 g;
White roots - 50 g;
Fresh tomatoes - 100 g;
Flour for breading - 40 g;
White and black peppercorns, 5 peas each;
Salt;
Parsley, dill, onions - 30 g.

The pike layer is cut into pieces at an angle of 45°, breaded in flour, the gluten is allowed to swell for 7 minutes and fried in a frying pan with heated vegetable oil. The fried parts are turned over and salted. If we prepare dishes from pike, then do not forget that salt is hygroscopic, it draws moisture onto itself, and on the skin of the fish with salt, evaporation of fish juice from hot fat occurs. As long as there is moisture, the fish is undoubtedly steamed, so you can forget about the taste of fried fish.

Onions and carrots are cut into circles and fried separately, white roots are cut diagonally and baked on the grill or in a frying pan without fat, salt or spices.

The tomatoes are blanched, peeled and cut into slices before adding to the fish. Peppercorns are crushed in a mortar or tablespoons.

Place a layer of vegetables on the bottom in a thick-bottomed pan, place fried fish skin side down on top, add salt to the fish, pepper, cover with a layer of vegetables and tomatoes, chopped greens, add the remaining vegetable oil, cover with a lid and put on low heat (up to 80 ° C) for 30 -40 minutes.

The degree of readiness of the fish is determined by the aroma from under the lid of the pan.

Stewed fish is kept for 20-40 minutes under the lid - the time depends on the time of year: less in winter - longer in summer. The pike is allowed to cool to 60 ° C, transferred to a heated dish, decorated with herbs, lemon, olives, pickles and solemnly served to the table with candles. The aroma of a culinary creation excites a very healthy appetite.

Having decorated this second dish of pike stewed in vegetables with herbs, serve it to the table.

In milk

Fish in milk does not take much time to prepare, but will become a real delicacy on your table. You need to prepare the following set of products:

pike – 1 pc.;
onion – 1 large head;
olive oil;
butter;
milk;
spices and seasonings.

White and black peppercorns, thyme, parsley, and tarragon are well suited for this dish. It is better to use fresh herbs, but you can use dried herbs. One bay leaf will add piquancy.

The fish is poured with milk so that the fillet is covered by at least 0.5 cm.

Cut the pike into fillets, it will be used in our recipe. The remaining parts are used to prepare fish soup.
Roll the fillet cut into pieces in salt and ground pepper. Remove excess spices by shaking the meat.
Fry in olive oil until crust appears on both sides.
Separately, saute the onion, cut into thick half rings, in butter.
Place the fried onion in a layer on top of the fish.
Pour milk over the contents to cover the fillet by at least half a centimeter.
Add spices and herbs. Simmer over low heat for 25 minutes.

After the time has passed, remove the pan from the heat and let the fish soak in the aroma of herbs and spices a little. Serve to the table in a couple of minutes.

Cooking pike in a frying pan is simple and quick. By choosing any of the methods, we get a wonderful dish with excellent taste. In addition, pike can be considered a dietary product. This is a low-calorie product with a high content of vitamins and microelements beneficial to the body. For people watching their body weight, we can recommend cooking fish stewed in milk or tomato, reducing the frying time to a minimum.

Simple fish with onions

Fried pike recipes can be simple or complex. If you are not a fan of being in the kitchen for a long time, but want to have a tasty lunch, this dish is for you.

Required Products:

fish (800 g);
a couple of small onions;
Wheat flour;
vegetable and butter;
spices.

Step-by-step preparation:

Cut the pike into small pieces.
Add salt, pepper, mix and let stand.
Next, roll in flour and place in a frying pan.
Fry the salted pieces until golden brown on one side and turn over to the other.
Chop the onion into half rings.
If you add it immediately after turning the fish over, it will acquire a caramel tint, but if you wait about five minutes, it will remain transparent.
It is better to move the pike pieces to the side a little, add the onion and stir it continuously so as not to burn.

Note! It is recommended to add a little butter just before serving. It will give the dish additional juiciness and softness.

How to fry pike in a frying pan

When sending their husbands on a fishing trip, many housewives, deep down in their hearts, count on the failure of this event, whether they then want to tinker with fish.
But as soon as you see the fragrant, crispy pike fried with onions, the recipe for which you begged from your neighbor the day before, you just crave a great catch. You can really have fun with this scaly predator in the kitchen: fry it in batter or breadcrumbs, or bake it in foil - there are a lot of options. A hot dish from this river beauty is guaranteed to claim a dominant role on both the festive and everyday tables. However, in order to achieve excellent results, you need to know exactly the various processing options, as well as how and most importantly how long to fry the pike in a frying pan or in the oven.

What is important is the benefits of seafood and their necessary presence in our diet. So don’t be lazy, and let’s start mastering the skills of pike frying.

Pike in flour

This method can be safely called standard, because any worthy catch of a fisherman that threatens to end up in a frying pan, as a rule, is initially rolled in flour. But first things first.

Ingredients

Pike – 1 pc. large;
Salt to taste;
Pepper to taste;
Flour – 1.5 tbsp;
Vegetable oil – 1-2 tbsp.

Preparation

Having gone through the most difficult stage of cleaning from scales, spiny fins, head and tail, as well as gutting the “beast,” the carcass is thoroughly washed and cut into portions across the ridge 3-5 cm thick.
Now rub each slice with salt and pepper and leave to soak for 15 minutes. Don’t be too overzealous with salt, so as not to spoil the food at the end.
It's time to put the frying pan on the fire, pour oil into it and wait for it to heat up.
At this moment, in a bowl with flour, we begin to roll the fish pieces so that they are completely covered with white breading.
Place the pike in the heated oil and fry first on one side for about 10 minutes, then, when the barrel becomes rosy and crispy, turn it over to the other side.
The heat treatment time depends on the thickness of the sliced fish. The readiness of the product can be determined by the ridge; if no pinkish liquid comes out inside near it, then the meat is cooked.

We place the ruddy deliciousness on a large dish along the edges, and in the center we place rice cooked with curry, or boiled, fried potatoes with onion rings marinated in vinegar. Mmm, the aroma is incomparable, just like the taste.

Before frying, the fish can be marinated, then it turns out more juicy and with an original flavor. For the marinade we will need:

½ lemon
100 g mayonnaise;
Coarse table salt;
Black pepper powder;

Place the pike slices in a deep bowl, squeeze lemon juice into it and add mayonnaise, salt and pepper to taste. After thoroughly mixing, we leave our fish in the refrigerator for a couple of hours, after which we proceed to flour coating and subsequent frying.

In order to fry pike in a frying pan as deliciously as possible, you need to arm yourself with a whole store of knowledge on how to do it in a variety of original ways.

Pike dish in the cuisines of the world

Pike is highly respected by many peoples. What is not prepared from this noble fish with tender, dense meat! Here are a few recipes collected from around the globe.

«Fish fish" (Jewish pike dish))

We clean and gut the pike. Remove the head, fins, and tail. Fill it completely with cold water, put it on the fire, and bring it to a boil. We remove the foam. Add vegetables and seasonings: bay leaf, 2 carrots, 2 small onions, pepper and salt. Remove the skin from the boiled pike in one piece. We fillet the meat. Chop the vegetables and fry until light golden brown. Soak a piece of white crustless bun in cream. We pass the fish pulp, bun, vegetables through a meat grinder - 2 times. Beat in 1-2 eggs and a small piece of soft butter. Lay the film on the table. Place fish skin on it. Place the minced meat on the skin, giving it the shape of a sausage. We wrap the roll and tie the edges of the film with thread. Wrap it in foil over the film (3 layers) and cook in a casserole dish or wok for 40 minutes. Cool, transfer to the refrigerator for 1 hour. Remove the shells and cut into slices. It should be remembered that cooking pike in Jewish style takes about three hours.

Pike dish in Russian “Princess fish”

Ingredients:

Pike 1 kg, one white dough bun, milk (about half a glass), onion, 1-2 carrots, salt, spices, butter (butter), egg (small). If desired, you can add fried mushrooms.

Preparation

Wash the fish, remove the gills. The pike's head can be cut off completely, but it is better to make a deep cut from the bottom to the ridge and turn it out through it. The skin will come off well, turning inside out. We remove the entrails, remove the spine and pulp. Place in a meat grinder: raw pulp, fried onions and carrots, and a loaf of bread soaked in milk. Melem. Add egg, spices, pepper and salt. Mix well. Carefully stuff the skin, but not too tightly, otherwise it will burst. Bake in the oven, periodically basting with the dripping juices.

Heh from pike in Korean

Heh is a famous Korean dish. It turns out especially tasty from pike.

Ingredients:

1 medium-sized pike, a tablespoon each of vinegar and oil (sunflower or olive), 3 large onions, pepper, salt and seasonings.

Preparation

We clean the fish from skin and bones, cut the fillet into pieces. Salt and add vinegar. Mix well and leave to marinate. Fry onion half rings in hot oil and season with spices. We drain the juice released from the fish and cover the pike with fried onions. In a couple of hours, heh, you can eat!

Ukrainian pike dish - juicy cutlets

We will need a medium-sized pike, a piece of lard, a couple of slices of loaf, 2 eggs, a little milk, a piece of hard cheese or a pack of processed cheese, seasonings and salt. Additionally - a handful of flour and oil for frying. Method of preparation: gutting the fish. Grind the meat and lard cut from the skin in a meat grinder. There is no need to remove the bones - they will all remain on the propeller blades! Let the loaf soak in milk, knead it, add it to the minced meat. We form cutlets, placing a little cheese in the middle. Breaded, fried in oil.

Serving pike dishes

Any dish made from this fish can be served simply, but beautifully. The flesh of pike is light, grayish-white. Due to its structure it does not fall into pieces. You can decorate the pike with herbs, small vegetables, berries (lingonberries, cranberries). Serve with side dishes of potatoes, cereal porridges, and vegetable salads.

Breaded

Batter is a wonderful addition to frying fish. The result is a kind of pie with fish filling. However, for this method, the pike needs to be disassembled, literally, into fillets. We remove the backbone and, if possible, all the bones, cut the meat into pieces the size of a matchbox and prepare the batter itself.

Option #1

Ingredients

Egg – 2 pcs.;
Garlic – 4 cloves;
Salt;
Pepper;
Flour – 1.5 tbsp;

Preparation

Beat the eggs into a bowl, add salt and pepper, pass the garlic cloves through a garlic press, and beat everything well.
First, dip each piece in the egg mixture, then roll it in breading, put it in hot sunflower oil and fry the pike in a frying pan for 5-7 minutes on both sides, until a crispy golden brown crust forms.

Option No. 2

Ingredients

Lemon – 1 pc.;
Salt;
Seasoning for fish;
Olive oil – 3 tbsp;
Egg – 2 pcs.;
Flour – 0.5 tbsp;
Water - how much it will take;

Preparation

We need to first soak the fillet slices for half an hour in a marinade of lemon juice, olive oil, salt and spices.
Prepare the batter by continuously beating the eggs with flour and gradually adding water. The consistency should be like pancake batter.
Now dip the pike meat into the mixture and place it in a heated frying pan with oil. In total, fry each piece for about 15 minutes.

Pike in batter is an incredibly tasty dish. It can be served with a potato side dish, it can be boiled, mashed, fried or boiled and then fried semi-tubers, or with rice. In addition, such fish “pies” will go well with fresh and heat-treated vegetables and herbs, as well as with the addition of tartar sauce or simple sour cream.

Pike in the oven

Ingredients

Pike - 1 pc. large + –
Lemon - 1-2 pcs. + –
Salt - to taste + –
Black pepper - to taste + –
Seasonings for fish - to taste + –
Onions – 5 heads + –
Tomatoes - 5 pcs. + –
Potatoes - 6 pcs. + –
Vegetable oil - 2 tbsp. l. + –
Sour cream – 200 g + –

Preparation

First of all, we need to remove the scales from the fish, leaving the skin, and also remove the fins and gills from the head. Then wash the pike thoroughly and marinate.
Squeeze lemon juice onto it and leave for 20 minutes. After this, rub the carcass with its head with salt and spices and place it on foil laid out on a baking sheet.
We cover the pike with onion rings along the edges and on top, then with a layer of tomato slices, add some salt and a little pepper. The last step is potato mugs, which should be sprinkled with oil.
Now we seal the foil sheet and send our fish to the oven, preheated to 200 o C for 40 minutes.
After the allotted time, remove the tray with the carcass, unfold it, pour in sour cream, and put it back in the oven for 20 minutes (without wrapping it) so that it bakes until golden brown.

Using this recipe, you get an excellent fried pike and a ready-made side dish, with onions, tomatoes and potatoes in fish and creamy juice. The aroma is incomparable, as is the appearance and taste of this culinary work of art. If you want to conquer everyone you know with your culinary skills, prepare them such an exquisite dish, they will be surprised.

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Fried pike in sour cream

This exquisite dish is quite suitable for a festive table - pike fried in sour cream looks great and tastes divine. To cook it skillfully, follow the rules for frying pike in sour cream.

What will you need for this?

Pike carcass.
Lemon.
Salt.
Spices.
Sunflower oil.
Sour cream.

Begin . The pieces for this dish should be no less than five centimeters in width. To give the fish an unusual aroma, sprinkle it with lemon. Then salt and add a little pepper. There are many different spices for fish. They can be used too. It all depends on your taste. After all, pike fried in sour cream will be your signature dish.

Leave the fish to marinate for about half an hour. During this time, you can prepare other ingredients.
Peel the onion and cut it into rings. Also cut the lemon from which you have already squeezed the juice into rings.
Pour sunflower oil into the frying pan and heat it thoroughly. Now you can lay out the marinated pieces of pike. Fry the fish over high heat on both sides.
Place chopped onion and lemon on top of the fish. Pour sour cream over fried fish. If the sour cream is thick, you can dilute it with water or milk.
The fish should be simmered over low heat for approximately 30 minutes. Be sure to cover the pan with a lid. That's all - fried pike in sour cream is ready.

Fish can be served with various side dishes: boiled vegetables, buckwheat, rice or wheat porridge. Pike fried in sour cream goes well with cereals.

Bon appetit!

Culinary skills have to be used to the maximum when preparing fish dishes. After all, only if you follow the recipe and the advice of experienced chefs will it turn out tender and...

Which is presented in this article, turns out very tasty and aromatic. To prepare such a hearty lunch, you do not need to purchase many expensive ingredients. After all, all you need is a large fresh fish and a small amount of spices. So, let's talk about how to make a simple and quick lunch from the river product along with a side dish and sauce.

Delicious pike fried in a frying pan

Find out how easy it is to cook fried pike in a frying pan. A detailed step-by-step description with photographs will help you understand the intricacies of preparing a carcass for frying. Useful tips and recommendations from experienced chefs will reveal all the intricacies of cooking fish in a frying pan. Learn how to skillfully fry pike for a family dinner or holiday table.

Ingredients

Fresh pike	1 kg
Onion, large	2 pcs.
Wheat flour	5 tbsp. l.
Table salt	2 tsp.
Ground black pepper	1 tsp.
Vegetable oil	120-150 ml

Step-by-step preparation

Remove scales from the fish.
Gut the fish (1 kg). Wash the carcass. Cut off the head and fins. There is no need to throw away the head and fins; you can cook a delicious fish soup from them.
Cut the fish into pieces approximately 2.5-4 cm thick. Place the fish in a deep bowl. You can fillet the pike by cutting it into portions.
Peel the onions (2 pieces). Cut the onion into quarter-onion-length strips or half-rings, as desired. The thickness of the pieces is approximately 3-4 mm.
Heat a frying pan well with vegetable oil (40-50) ml.
Place the chopped onion in a frying pan, add salt (0.5 teaspoon salt) and pepper (2 pinches of pepper).
Fry the onion until golden brown with constant stirring. Transfer the prepared onion to a plate. Wash and dry the pan.
Salt the pike pieces in a bowl to taste. Stir the fish until the salt is completely distributed throughout the meat.
Pour wheat flour (5 tablespoons) into a deep plate, add the remaining salt and ground black pepper. Stir.
Place the pieces of fish in a plastic bag and add flour. Twist the bag, shake the fish with flour until all the fish is “in a flour coat.”
Transfer the floured pike pieces to a cutting board.
Heat vegetable oil (50-60 ml) well in a frying pan.
Place fish pieces in a frying pan and fry until golden brown on both sides. It takes about 6-8 minutes to fry pieces of this size (2.5-4 cm thick) on one side.
Place the finished fish beautifully on a serving plate.
Place a portion of fried onion on each piece of fish. You can sprinkle with finely chopped dill or parsley (not specified in the recipe).

Fish is served as an independent dish, with various side dishes. Mashed potatoes go best with fried pike. Can be served with fried, stewed potatoes or rice, boiled vegetables, and salads.

Pike in mayonnaise

We offer you a recipe that always goes with a bang. Fast, simple and incredibly tasty.

Required Products:

carcass weighing 1 kg;
a pair of medium onions;
mayonnaise (250 g);
whole lemon;
ground bread crumbs;
sprigs of fresh herbs;
vegetable oil;
spices.

Preparation:

The fish must be scaled, washed and cut into pieces of suitable size.
Pour in the juice of half a lemon, season with freshly ground pepper and salt.
Mix everything and leave for about a quarter of an hour.
Place crushed crackers on a wide plate.
Dip the fish in them and place in well-heated fat.
Fry until the pulp is completely cooked.
Cut the onion into thin half rings and chop the greens (you can also add carrots if you wish).
Turn the pike pieces over, place the onion on top and cover everything with mayonnaise.
Simmer over low heat until the liquid has completely evaporated.
Then pour in a little water (50 ml is enough) and keep it covered.