Pike dishes are the best recipes. How to cook pike: recipes for delicious dishes. Pike mince dish

04.04.2021

The people's love for is not surprising, from its dietary meat you can make a daily menu and decorate the festive table.

Widespread among cooks, the pride of fishermen is the inhabitant of rivers and lakes, fish farms and ponds, as well as cooked pike fillet, recipes for first and second courses are not indifferent.

Popular fish among Russian chefs is also in demand in foreign restaurants due to lean meat and the ability to cook various dishes from pike fillet, recipes are rich in appetizers, roasts, stews and soups, the championship, of course, is occupied by the famous.

The freshwater animal earned its tenderness and delicacy of taste by its peculiar mobility in the habitat, and meat with a low fat content needs to be processed more complexly and intricately, unlike other populations of river inhabitants from the class of salmon fish.

The disclosure of the whole range of flavors, a special aroma from the pike carcass depends on the skillful hands and abilities of the cook. Delicious meat of the chordate type is characterized not only by its taste, but also by its extraordinary usefulness.

Therefore, it is included in the treatment menu for those seeking to reduce the weight category. The fat percentage of fish reaches only one, the rest of the composition belongs to easily digestible proteins, acids and trace elements.

From it they build a concoction:

fish soup and fish soup
jellied, roll
delicious meatballs with tender zrazy
in a combination of vegetables, cereals, mushrooms and herbs
stuffed and baked

If you add spices and spices to the meal, you can enrich the treat with the finest shade of fragrant sophistication.

How to choose

To achieve an unusual taste and aroma from food, you need the freshest product, preferably only extracted from a reservoir. Not everyone manages to participate in fishing, employment does not allow one to become proud of the catch, but the markets are able to forestall the desire of everyone.

Fish stores offer products:

frozen
fresh
different sizes
with scales
gutted

To select a fresh pike, you need to closely examine it and smell it.

Signs of freshness:

clear, clear, black eyes
body density
smooth, adherent scales
reddish or pink gills
elastic tail
smells of mud and river freshness

with cloudy eyes
soft and flabby carcass, leaving a finger mark after pressing
with gray gills
dry tail
with musty smell, ammoniac

It is impossible to get complete food, even cooked up by a highly qualified specialist from stale products.

Gastronomic product preparation

Before you start cooking, you need to prepare the fish:

Rinse warm water until complete elimination of mucosal buildup
dry with paper towel or paper towel
rub with salt

The fish will become easy to clean, will not slip in your hands. It is tightly squeezed in one, a sharp knife is taken in the other hand and they begin to clean the scales with an angular inclination. This arrangement will not allow waste to scatter to the sides. The cleaned pike must be washed and dried again.

Further cutting consists of sections of the fins from the body and cutting the peritoneum. Having taken out the intestines, they are freed from a thin film enveloping the internal cavity and the subsequent contents are removed. If the head is not needed according to the upcoming recipe, it is separated from the body.

Separation of the loin from the bone

When you want fried fish, you can separate the fillet, recipes in a pan provide for additional cutting or cutting into pieces across the ridge. For many home cooks, the procedure for separating the bones from tender meat with whole pieces, and not a crumpled mixture, is quite problematic.

To do this, you need to carry out preparatory work:

wash and dry the fish
remove the fin
cut the body along the abdominal line
take out the internal contents
wash this part

Prepare a carving knife, it must be sharply sharpened. Then cut the pike in half along the spine from the gills to the tail.

You will get two pieces:

fleshy area with skin
head with spine and sirloin

They put the pike on a cutting board so that the bones are on the bottom and cut off the spinal area with the head, it will go to the broth. Turn the piece on the skin, remove the bone areas along the ventral edge.

It is necessary to press the fillet fragment with force to the base of its location, starting from the tail, the skin is separated from the meat layer. Then the prepared semi-finished product is thoroughly washed, they get acquainted with the recipes and begin to cook.

Lunch menu

If a man is not fed at lunch with a meal of hearty soup, tasty, he will remain, not full enough.

Pike ear is famous for its unusual taste and aroma. For this, a small individual with a weight of about 1 kg is suitable, it is placed in a 4 liter saucepan and poured with cold water in an amount of 2.5 liters.

Add to the container:

onion -1 pc.
parsley - 1 root
salt to taste

Once ready you will need:

flavoring seasonings from bay leaves, allspice, etc.
dill - 1 bunch

After putting on the stove, bring the brew to a boil and remove the foam that has risen. Cooking over low heat continues for an hour. Then the pan is removed from the oven, the pike is taken out and cut into portions. The broth soup is filtered and returned to the stove again.

Stir chicken proteins and add to. After the broth boils for 10 minutes, it is filtered again. Pike pieces are laid out on plates, poured into the fish soup and sprinkled with herbs.

Restaurant menus serve pike soup with the following ingredients:

pike - 1 kg.
potatoes - 4 pcs.
onion - 1 pc.
carrots - 1 pc.
parsley roots, celery 1 pc.
flour - 0.5 cups
fresh herbs - 1 bunch
black pepper, allspice
vegetable oil
bay leaf

The broth from all seasoning components is boiled in the container, cooled and filtered. The pike is cleaned especially, with the removal of the skin in the form of a stocking, the giblets are removed, and laid out in the prepared filling. After boiling occurs, it is boiled for another 20 minutes and taken out into a separate bowl.

Roasted onion to a ruddy state, flour is gradually poured into the same pan and stirred. The frying is moved into the pan, the broth and chopped potatoes are poured. After readiness, a portion is placed in a bowl, the soup is poured in and sprinkled with dill.

What is cooked for the second

Many treats can be concocted from dishes intended for the second.

The cooks speak positively about the fried fillet with dense breading. This peculiar cocoon preserves pike juices and gives it special tenderness. For the procedure you will need:

fillet pieces of young fish - 600 gr.
seasonings
allspice
lemon -1 pc.
egg -1 pc.
breadcrumbs
vegetable oil - 100 gr.

Fillet pieces are salted, peppered and set aside for 20 minutes. An egg is beaten, a marinated pike piece, previously rolled in flour, is dipped into it. After egg saturation, roll the fish in breadcrumbs, and put it in a pan with a hot one. Reduce the heat of the fire, and fry each piece until golden brown.

The roast is laid out on a plate, each serving is covered with a thin lemon circle, a spoonful of grated horseradish is added. An excellent side dish for fried pike is boiled potatoes.

What family table will be full if there are no homemade cutlets on it. Special lines can be dedicated to this pike dish, none of the fish representatives can boast of such deliciousness and appetizing.

For cooking you will need:

garlic - a few cloves
onion -1pc
white bread - 2 slices
milk cream -0.5 cup
pepper
little vegetable and creamy 100 gr.

In cutlets:

cut the loin
bread soaked in cream
cut an onion into pieces
peel the garlic

All prepared products are scrolled in a meat grinder, an egg, crushed herbs are added, salted and peppered. The mixture is thoroughly mixed and beaten on a cutting board, set aside for half an hour so that the minced meat rests. Then they sculpt and roll cutlets in flour or breadcrumbs. Two types of oils are mixed, heated and fried until tender. As a side dish, both boiled and fried potatoes are suitable.

What snacks will surprise gourmets

With gentle piquancy and sophistication, a meal is obtained from pike cooked in the oven using cheese and mustard filling.

For this you will need:

milk - 1 liter
spicy mustard - 3 tbsp. l.
sweet mustard - 3 tbsp. l.
pike fillet - 1 kg.
cheese - 200 gr.
sour cream - 1.5 tbsp.

The fillet is cut into portions, folded into a deep saucepan, poured with a mixture of milk and mustard and set aside for 60 minutes. The cheese is grated and mixed with.

The fish taken out of the milk filling is salted, peppered, mixed with a mass of cheese and sour cream. All preparations are placed in a foil shell, and then in an oven preheated to 150 degrees. Bake for about 25 minutes.

It will be festive to set the New Year's table with pike meat aspic. To prepare it, you need a fish with a kilogram weight. The carcass is dismembered, the gills are removed.

For fish cold:

parts of the tail, head, ridges and fins are folded into a deep container
fill with water within 2 liters
bring to a boil
clean the broth from the foam
add carrot and onion
chop parsley and celery roots

Boil, adjusting the fire to the quietest mode, about 2 hours. Set aside, strain the liquid, discard the rest, and return the pot with broth to the stove.

Then the meal follows:

add salt
add lavrushka
add chopped pieces

Boil after boiling for another half an hour, remove and cool:

cooled fish is separated from the bones
fillet part is laid out on plates
decorate with greenery
circles of eggs
boiled carrot
fill bowls with strained filling

Forms with aspic are placed in a refrigerator or any cold place, after 10 hours the jelly will harden, a jelly-like mass is formed. It is recommended to put salt at the very beginning of cooking, before the broth boils, only then will the aspic solidify quickly and qualitatively.

Gourmet is suitable for the festive table; for it you need white wine. Preparation steps include:

sliced fillet pike pieces - 500 gr.
milk cream -200 gr.
eggs -1 pc.
salt and white pepper

In a blender, grind the listed ingredients, adding salt and pepper to taste. It is necessary to obtain a homogeneous mass, which must be spread out in greased forms and placed in a preheated oven to 180 degrees. Bake for about half an hour.

For this dish, you will need to prepare a sauce filling. In a bowl, warm up the wine within 200 gr., add cream, soft butter and add salt. Next, the mixture should be mixed, withstand another five-minute period and can be removed from the stove. If it is ready by this time, it can be removed from the oven and molds into bowls and pour over the sauce sauce.

A delicious vacation will turn out in nature with a shish kebab of pike sirloin meat. Since the fish is still not meat, it can be quickly marinated.

To do this, fillet pieces are mixed with salt and pepper and set aside for half an hour. During this time, firewood will just burn out to the state of coals, skewers with fish are laid out on a barbecue, and fried until an appetizing crust appears. You should constantly monitor the coals so that they do not flare up brightly and do not burn, for this the flame is knocked down with water spray.

Of course, you can simply fry marinated fish in a pan, given that for frying you need to fill the dish by at least 5 mm, and pike pieces will turn out tastier if they are first rolled in flour.

The British offer their own recipe, in which caper gravy enhances the taste of pike.

To do this, take:

pike fillet
oil (any), preferably olive
crackers
caper sauce
salt and pepper

Before laying on a baking sheet, each piece:

salted
peppered
breaded in flour
dipped in oil
sprinkled with breadcrumbs
laid out on a baking sheet

After half an hour of baking, the fish can be removed from the oven, arranged in portions in a bowl with a side dish of potatoes and poured over with any.

A festive table will adequately decorate a salad of ingredients:

pickled pike - 200 gr.
sweet pepper - 1 pc.
bulbs -1 pc.
a few garlic cloves
pickled cucumbers -2 pcs.
coriander -1 tsp
pepper
vinegar - 2 tbsp.
vegetable oil -3 tbsp.
pinches of sugar and salt to taste

It is easy to prepare, pre-baked in the oven bell pepper and remove the crust from it, clean it from the seed. Cucumbers are ground with a grater, the rest of the products are cut into strips and placed in a saucepan. Peas of pepper and coriander are kneaded to crumbs and added to.

Using a garlic press, crush the garlic cloves and mix in total mass along with oil, vinegar, sugar. It will be tastier if you let the salad stand in the refrigerator for a while.

A spicy snack is suitable for a holiday, a picnic on fresh air. Any dish made from pike automatically becomes a delicacy and a feast for human body thanks to its excellent qualities.

How to cook pike with vegetables in the sleeve - presented in the video:

The first recipe is pike cutlets

These have a huge number of recipes. In our case, we use one of the recipes that allows you to save all the taste of the fish. Before you start cooking, you need to remove the skin, it will only take a few minutes. Remove the spine and all large bones.

For cutlets we need:

pike carcass weighing up to 1 kg,
200 grams of a loaf,
two small onions
two eggs,
a couple of tablespoons of butter,
100 milliliters of milk
3 large spoons of vegetable oil,
bread crumbs,
salt pepper.

The first thing to do is. Peeled pieces of fish should be ground in a meat grinder. The loaf should be soaked in milk and also grind together with the head of garlic. After that, break two eggs into this mass and mix with melted butter, add salt and pepper as desired. Next, you should make minced meat from this.

From the resulting minced meat, cutlets should be made round or oval, here by choice. The thickness of the cutlets should be medium, do not make them too thick, otherwise they may burn during frying.

The next recipe is pike stuffing

First you need to remove the skin from the fish, do it carefully, since the skin will still be useful to us in the future. The fish fillet is mixed with bacon and bread, which was previously soaked in milk.

What we need for this:

1 pike, a couple of potatoes,
two onion heads and 1 carrot,
70 grams lard,
100 gr mushrooms,
200 grams of white bread,
half a lemon and an orange
1 egg
full glass of milk
a couple of walnuts
sunflower oil,
5 cloves of garlic.

It is necessary to remove all the insides of the pike, take out its gills. It comes off easily and shouldn't be a problem. The tail, head and all fins should be left. The sides on the inside must be well peppered, sprinkled with lemon juice and folded in half.

Mince is pretty easy to make. Finely chop the meat, place it in a bowl with pepper and lemon juice. Remove the crust from the bread and soak in milk, diced potatoes should be added to the fish.

Salo twist together with walnuts and add to mince. Oil and a bunch of parsley must be added to the minced meat.
Fry the mushrooms and onions, finely chop the garlic. Bread, which has already been soaked in milk and garlic, is added to the minced meat. This is where roasting comes in.

We put all this in the skin that we removed from our fish and sew it up. Put vegetables at the bottom of the baking sheet, pike will fall on them. All this must be baked at a temperature of at least 200 degrees for 1 hour.

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Pike is considered to be the queen of rivers and lakes. And it's not in vain. This predatory fish lives in fresh water, is ubiquitous in our open spaces and is widely used in cooking. Pike meat is useful because it contains a large amount of:

minerals (iron, fluorine, zinc, iodine, molybdenum);
vitamins (PP, E, C, B, A);
easily digestible protein;
low fat content in meat (1%).

Low calorie is another distinguishing feature this type of fish. Thanks to her, the product received wide application in the diet menu and medical nutrition. But, pike is not only a very useful fish, but also tasty. It is used in all sorts of culinary recipes and prepared in a variety of ways.

What dishes is this fish suitable for cooking?

You can cook pike in the following ways:

baked in the oven in sauce or stuffed;
stewed in gravy or with vegetables;
fried in pieces;
aspic or jelly;
fish soup or fish soup;
salted or dried;
pike roll;
fish cakes or zrazy;
on the grill or grill;
heh from pike fillet.

Preparing pike for cooking

Regardless of what you will cook from this valuable meat, the fish must be properly butchered and prepared for further work.

This is done in the following way:

Clear the sludge. Fresh fish is covered with a slimy layer and is quite slippery. This makes it very difficult to clean. To make it easier to hold it, generously rub the fish carcass with coarse sea salt. It will stop slipping in your hands, and you can easily remove the scales from it.
Open the stomach and remove the insides. The incision should be made with a sharp knife from the anus to the head. Pay attention to the dark film inside. Under it is another part of the unnecessary entrails. They should also be removed.
Rinse the carcass thoroughly, especially from the inside.
Let it drain excess water or remove its remnants with napkins or a towel.
If you plan to cook the head, remove the gills from it. They are not suitable for eating and can spoil the taste of the finished dish.
Cut the meat according to the type of dish:

For frying, stewing, baking - remove the head, tail tip and fins with culinary scissors. Cut the meat into pieces of the required thickness;
To prepare soup or fish soup - soak in water for 20-30 minutes to remove any remaining blood and make the broth clear;
To prepare minced fish - remove the head and fins, cut the fillet along the ridge, remove the remaining bones with culinary tweezers.

5 most delicious and simple pike recipes

1. Stewed in sour cream - cream sauce

Ingredients:

Pike - 2 kg (fillet or portion pieces);
White onion - 2 pcs.;
Sour cream 15% - 0.5 liters;
Cheese of any hard variety - 300 gr.;
Salt, ground pepper - to taste;
Butter - 50 gr.

Cooking process:

Cut the prepared fish or fillet into portions. Bread each in flour and fry in a pan at a very high temperature using refined vegetable oil. The purpose of the process is to get a golden crust, and not bring the meat to readiness.

Put the slices in a deep bowl, sprinkle each layer with spices, grated cheese, onion half rings and add a piece of butter. Pour in sour cream and simmer over low heat for 15-20 minutes. Dry pike meat is saturated with fat, the taste of sour cream and spices. It will become juicy and fragrant. Serve it with fresh herbs.

2. Cutlets from pike fillet

Ingredients:

Pike meat - 1 kg.;
Pork fat (lard) - 300 gr.;
Half a loaf of bread;
Large chicken egg - 1 pc.;
Milk 50 gr.;
Bulbs - 3 pcs.;
A mixture of peppers, salt - at your discretion;
Breadcrumbs for breading;
Vegetable refining oil.

Cooking process:

We twist pike meat (peeled from skin and bones), onions, lard and a loaf soaked in milk in a meat grinder. In the resulting minced meat, break the egg, spices and mix well. We make round cutlets with a size of 50-70 gr. each, roll in breadcrumbs and fry in vegetable oil until fully cooked.

3. Pike or ear fish soup

Ingredients for 3 liters of soup:

Potatoes - 4 pcs.;
Medium-sized carrots - 1 pc.;
Celery (root) - 50 gr.;
Onion (large) - 1 pc.;
Millet groats - 50 gr.;
spices for fish soup, Bay leaf, salt - to taste;
Greens are fresh.

Cooking process:

Cut the potatoes into medium cubes and send to boil. We wash the millet and pour it there. Prepared carrots, julienned mode, diced onion, celery root, rub finely and send to the pot with soup.

If the vegetables and cereals are almost ready, we send the well-washed and soaked pike, cut into pieces, into the soup and cook for 7-10 minutes. Use the head of the fish - do not forget to pull out the gills. Add spices and salt. Serve with fresh herbs.

4. Heh from pike fillet

Ingredients:

Pike meat (fillet) - 2 kg.;
Carrots - 2 pcs.;
Large onion - 3 pcs.;
Fresh herbs (dill parsley) - 1 bunch;
Bulgarian pepper - 1 pc.;
Garlic - 2 cloves;
Apple cider vinegar - 6 tablespoons;
Vegetable oil - 50 ml;
A mixture of peppers - 0.5 teaspoon;
Ground coriander - 1 teaspoon;
Salt - half a teaspoon.

Cooking process:

Cut the fish meat into thin slices and marinate. For the marinade, mix vinegar, vegetable oil, garlic and spices. We send heh to infuse in the refrigerator for a couple of hours. At this time, you need to prepare the vegetables. Grate the carrots on a Korean grater, cut the onion into strips, chop the greens, cut the bell pepper into cubes.

Add fresh vegetables to fish and mix well. Send to infuse in a cool place for another 2-3 hours. A signal that the dish is ready will be a change in the color of the pike meat, it should become almost white, and the vegetables will be saturated with spices and the aroma of fish.

5. Stuffed with vegetables in the oven

Ingredients:

Onion - 1 pc.;
Carrots - 1 pc.;
Fresh mushrooms (any will do) - 300 gr.;
Pork fat - 100 gr;
Juice of half a lemon;
A mixture of peppers;
Salt.

Cooking method:

It is best to remove the whole skin from the pike (with a stocking) and stuff it with stuffing and chopped fish meat. To do this, you need to cut the spine and carefully pull it out from tail to head, trying not to damage the skin. If you doubt that you will succeed, you can fill the belly cavity with minced meat and bake.

For the filling, clean and wash the vegetables. Grate the carrots, cut the mushrooms into cubes, cut the onion into half rings and fry everything in vegetable oil. Fish meat cooks quickly enough and raw vegetables may not have time to soften and give their juice and flavor to the fish. In the resulting mass, add pork fat, cut into small cubes, it will add juiciness to the finished dish.

Pour the prepared fish with lemon juice, rub with salt and pepper. We fill the belly with stuffing and spread it on a greased vegetable oil baking sheet. Let it brew for 30 minutes and send it to the oven. Depending on the size, bake for 30 - 40 minutes at a temperature of 150 degrees.

How to choose the right fish

How delicious to cook pike? The best meals obtained from freshly caught fish. Who does not have the opportunity to find one, we learn to choose it for sale according to 4 main characteristics:

Smell. It should be neutral or with a slight river tint. The presence of the smell of oil indicates that the carcass was rubbed to keep it longer. It smells like chlorine or ammonia - refuse to buy at all.
Appearance. The meat looks juicy, not dried out or dehydrated. There are no foreign shades on the skin. The color is light and even.
Gills. They should be bright red. A dark shade or an unpleasant smell - the fish is not fresh.
Eyes. In fresh fish, they are transparent and convex. If you see sunken, red and cloudy, this fish has lain on the counter for a long time.

Prepare your meals with pleasure and love. They will certainly turn out incomparably tasty and incredibly useful.

Video recipes

Pike is a commercial fish. Unlike its marine relatives, it is available, as it is very common in fresh waters America and Eurasia. It can be found fresh in markets and fish stores. Pike meat is bony, dense with a low fat content (1.1%) and a large proportion of protein (18.4%). In the middle of the twentieth century, the British considered it a delicacy, however, this opinion has survived in many regions to this day.

In this article, we will talk about how different ways cook pike fillet. The recipes are simple, the ingredients are available, but at the same time interesting. Fresh fish dishes can decorate even the most demanding holiday table.

How to separate a fillet?

On the fillet, as a rule, large specimens are allowed, and fish soup is prepared from small pike. There is nothing difficult in cutting a fish carcass, it is enough to take into account a few simple tips and put them into practice.

The pike should be cleaned of scales, gutted by making an incision on the abdomen, and rinsed well under running clean water. Then dry the fish and proceed to the separation of the fillet (photos will be presented later in the text). Cut off the large pelvic fins. The method of cutting, which is presented below, is borrowed from professional fishermen who supply pike meat for sale. Make an incision at the head all the way to the spine, but do not cut through. Turn the knife so that it lies on the ridge with the tip towards the tail.

Gently guide it towards the dorsal fin, and then turn it up. Next, separate the sides in the same way. Insert a knife into the incision near and guide it along the ridge. separate from the skin with a knife. So you get the three good pieces that are requested. various recipes. The pike fillet can also be separated from the tail, do it as shown in the figure. Use the head and ridge in the future to prepare the fish soup. Separated fish fillets are best eaten immediately, but if necessary, you can freeze them - this will be a ready-made semi-finished product.

Spicy sauce and baked pike fillet

Recipes in the oven are always captivating because the minimum amount of oil is used, and the fish is actually cooked in its own juice. The dish turns out to be less high-calorie and more useful compared to the frying process. To begin with, we offer you an extremely simple recipe, the highlight of which lies in the sauce. To cook fish you will need:

pike fillet - 500 g;
olive oil - 2 tbsp;
to taste - salt and pepper.

Rub the fish on both sides with a mixture of pepper and salt. Preheat the oven to 170 degrees. Sprinkle a sheet covered with parchment paper or a special silicone mat with olive oil and carefully place the fish on it. Bake 15-20 min. until the moment when the fish begins to exfoliate, the main thing is not to overdry.

sauce preparation

Meanwhile, prepare the spicy sauce. In a jar with a screw cap, place: 0.5 cups of wine vinegar (red or white), 2 tbsp. chopped dill and parsley, olive oil, 1 tbsp. lemon juice, two minced garlic cloves and shallots (1 pc.), 1 tsp. paprika, salt to taste, a pinch of cayenne pepper and ground cumin. Shake vigorously all the contents until completely mixed and leave for half an hour.

Serve the finished fish in portions, pouring sauce on top and decorating with herbs; you can boil or bake vegetables for a side dish.

Pike fillet baked in a crispy crust

If guests are on the doorstep or urgently need to feed the family with a delicious dinner, then choose simple and quick recipes. Pike fillet is prepared in literally 20 minutes, while you only need 4 ingredients: fish, egg, cornmeal and any vegetable oil.

Beat two eggs with salt and ground pepper to taste. Pour cornmeal (1 cup) into a shallow wide plate. Preheat the oven to 170-180 degrees. Line a baking sheet with foil or parchment paper and then brush with vegetable oil. Dip the portioned pieces of fish in beaten eggs, then roll in cornmeal. Place them carefully on a baking sheet and bake until crispy. The process will take about fifteen to twenty minutes. Remember to flip the pieces once from one side to the other.

Serve the dish with lemon wedges. Fish sprinkled with juice will be even tastier and spicier. Boiled asparagus beans are perfect as a side dish. Or you can use pike in a crispy cornmeal crust as a starter. In this case, cut the fillet into strips and serve with

Pike fillet in batter

Batter recipes are very diverse both in terms of ingredient composition and the method and time of preparation. We invite you to pay attention to one of the simplest recipes that will allow you to cook pike tasty and fast. Liquid beer batter is especially suitable for freshwater white fish, including perch and walleye. To prepare it, you need to take:

125 g all-purpose flour;
1 egg;
3 garlic cloves (chopped);
½ tsp ground black pepper;
350 ml of beer (light or dark - at your discretion).

Mix all ingredients for batter thoroughly until a homogeneous mass is formed. pat dry and cut into equal portions. Gently dip them in batter and put them in heated vegetable oil. Fry on each side for 3-4 minutes until golden brown.

Fillet fried with sesame seeds

Perhaps every housewife has her own signature fish recipes. Pike fillet, cooked, it would seem, like this in a simple way, like roasting, has no special secrets. But as soon as you add herbs and spices to the ingredients, everything changes. For cooking you will need:

pike fillet - 600 g;
sesame seeds - 50 g;
vegetable oil - 30 g;
dill, parsley, green onions - 30 g each;
salt and black ground pepper;
lemon - 1 pc.

Use the pike fillet whole or immediately cut into portions. Then brush it with pepper, salt and lemon juice. Let stand for literally 15-20 minutes. Bread the fish pieces in sesame seeds and put them in a pan with heated vegetable oil. Fry the fish on both sides until light golden brown.

The described cooking option can be included in the most simple recipes. Serve pike fillet with finely chopped greens, fresh onions and boiled vegetables.

By their own palatability pike surpasses many inhabitants of freshwater reservoirs and rivers. However, they can only be fully appreciated if this fish is properly cooked, because due to a mobile lifestyle, pike meat is not rich in fat and juices. How to cook pike? Read about it in our article.

With improper preparation, the pike turns out to be hard and dry. Therefore, it is very important to know about the secrets of its preparation.

First of all, the pike in the presence of a specific fishy smell should be kept in milk from 30 minutes to 2-3 hours.

If you come across a pike with caviar, it should be thrown away, as pike caviar is considered harmful.

In the oven

To cook fish in the oven, you will need: 1 medium-sized fish, 2 tablespoons of sour cream, lemon juice, a little vegetable oil, salt, a mixture of spices for fish.

Rinse the cleaned and gutted pike in cold water, dry with a paper towel. Cut off the fins. Rub the fish with salt inside and out, sprinkle with lemon juice, sprinkle with spices. You can use a special store-bought fish mixture or take, for example, a pinch each of red and black ground pepper, ginger powder, thyme and dried dill.

Use spices to your liking, the main thing is not to overdo it with their quantity.

Lubricate the prepared fish with sour cream, leave for about 25-30 minutes. During this time, heat the oven to about 200 degrees. Oil the fish a small amount vegetable oil, wrap tightly in foil and place in preheated oven. After about 30 minutes, unfold the foil and bake the pike for another 15-20 minutes. You will get a simple but very tasty dish. Stuffed pike cooked in the oven can decorate your holiday table! You can cook it with rice.

If the size of the fish does not allow it to be baked in the oven as a whole, cut off the head of the pike. Leave the head if you can, but don't forget to remove the gills.

in foil

There are many options for how to cook pike in foil. But we offer you the easiest and fastest. Besides being quick and easy, it's also delicious!

Ingredients:

Pike
Lemon
Bulb
2-3 tomatoes
Greenery
Vegetable oil
Mayonnaise
Salt and spices

Cooking:

Before you cook the pike in foil, clean the carcass of the fish, gut it, cut out the gills and wash it. Outside and inside, rub it with salt and spices, and outside also grease with mayonnaise. The belly of a pike can be “stuffed” with greens and lemon slices, but you can do without it. Lay the prepared pike on a foil spread on a baking sheet and greased with oil. Arrange onion and tomato rings on top of the fish and wrap the foil, tightly wrapping the fish.

How to cook pike in foil to make it juicy and tasty? You need to make sure that the juice does not flow out of the foil. First, you should bake the fish in wrapped foil, and after about twenty minutes carefully unfold the foil and bake the fish for another ten minutes. During this time, she will have time to brown and will look even more appetizing.

cutlets

Simple pike tunics.

Ingredients: pike fillet weighing 1 kg, 2 eggs, 1 onion, salt, pepper, vegetable oil.

Preparation: wash the fish, cut the belly, remove the insides, cut off the head, separate the meat from the skin and bones. Pass the pike fillet through a meat grinder, add eggs, salt, pepper, chopped onion, mix, form cutlets, roll them in flour, fry in hot vegetable oil until tender.

Pike fish cakes with lard.

Ingredients: 500g pike fillet, 100g lard, 1 onion, 1 egg, 200g loaf pulp, salt, pepper.

Preparation: chop the fillet with a blender or a meat grinder along with bacon, add the crumbled pulp of a long loaf previously soaked in milk, add finely chopped onion, spices, mix thoroughly. Form cutlets, roll in flour, fry until tender.

Pike fish cakes with tomato sauce.

Ingredients: 1 kg of pike, 1 onion, 2 cloves of garlic, 100 ml of milk, 1 egg, 1 slice of white bread, salt, pepper; for the sauce - 1 onion, salt, pepper, 5 tomatoes; flour, vegetable oil for frying.

Preparation: separate the pulp of bread from the crust, pour milk over it, set aside. Clean the fish, separate the fillet. Grate the tomatoes. Grind the fish fillet, onion, garlic and squeezed bread with a blender. Add egg, salt, pepper to minced meat. Form cutlets, roll in flour, fry in vegetable oil. Separately, fry the chopped onion until golden brown, add grated tomatoes, a little water, salt, pepper and simmer for 3 minutes. When serving, pour the cutlets with tomato sauce.

Pike fish cutlets with cottage cheese.

Ingredients: 300g pike fillet, 200g cottage cheese, 2 eggs, 3 garlic cloves, 100g butter, 50g flour, 50g oatmeal.

Preparation: cut the fillet into small cubes, chop the onion, mix with fish, cottage cheese, eggs, salt, pepper, knead. Form the cakes, put a piece of butter in the center of each, roll the cutlets in flour, then in oatmeal. Fry the chopped garlic in vegetable oil, remove the garlic, fry the chops in the same oil. Sprinkle with chopped green onions 2 minutes before done.

Serve pike fish cakes with boiled or fried large pieces of potatoes, with herbs, fresh vegetables. When serving, pour over the cutlets with the juice of a lemon wedge.

stuffed

Pike stuffed with mushrooms

Ingredients:

pike - 1-1.5 kg;
egg - 1 pc.;
vegetable oil;
salt, pepper - to taste.

For the mushroom filling:

champignons - 300 g;
onion - 1 pc.;
carrots - 1 pc.;
loaf - 150 g;
milk - 1 tbsp.;
salt, pepper - to taste;
fresh herbs - for decoration.

Cooking

We wash the pike and clean it from scales and dry it well on a towel. Carefully cut out the gills using a long-bladed knife. We make incisions across the gill bones on both sides, leaving intact the area of \u200b\u200bthe skin connecting the back to the head. The head of the fish is very carefully turned back and separated from the pulp. Cut off the fins and tail with scissors. Remove all innards and rinse with cold water. As a result, we get two sets. One is the skin of the fish, tail and fins, and the other is the carcass of the fish with the pulp.

Set aside the fish and start preparing the filling. Put the loaf in a bowl and pour milk for 10 minutes. Squeeze well-swollen bread and crumble into pieces. Peel the onion and finely chop. Three carrots on a coarse grater. Wash mushrooms, dry and cut into slices. In a preheated pan with vegetable oil, fry onions, carrots, mushrooms, salt, pepper to taste. In a blender glass, put the fish pulp, loaf, egg and grind until smooth. Mix the resulting mass with the fried filling and add butter. We mix everything well.

Lightly rub the skin of the fish from the inside with salt, black pepper and fill evenly with the stuffing, using a pastry bag or a tablespoon. Do not fill very tightly, otherwise the skin may burst during baking. On a baking sheet, greased with oil, lay out our pike stuffed with mushrooms and put the head next to it for beauty. Brush the fish with the beaten egg and place in the preheated oven. Bake for approximately 50-60 minutes, depending on the size of the pike, at a temperature of 180 degrees. We cut the baked stuffed pike into portions, put it on a dish and decorate with fresh herbs: dill, parsley, basil or cilantro. Serve hot or cold.

in sour cream

Whole pike in sour cream

To prepare a baked whole pike, you need the following products:

Pike whole, large piece 1 pc.;

Sour cream 750 - 820 grams;

Butter;

Lemon 110 - 120 grams - 1 piece;

A mixture of peppers; white and black, you can add red to spice it up, but this is not for everyone;

Nutmeg - ground.

Cooking pike with sour cream

Gut the pike thoroughly, clean and rinse. We cut the carcass not deeply with oblique cuts from above, along the skin from the ridge to the tummy along the entire length of the fish, this is done for internal grinding of sharp bones under the skin. Grate the prepared carcass with a mixture of peppers and salt, thickly brush with butter and place in a deep baking sheet or large frying pan without plastic inserts.

Put the baking sheet with the fish in a hot oven and wait until the fish is browned. Then carefully pour the fish with sour cream, cover the baking sheet tightly with baking foil and stew the pike at a temperature of 140 - 150 * in the oven for another 27 - 35 minutes.

Ready pike in sour cream is laid out on a large dish. Add lemon juice to the resulting sour cream - fish sauce and pour the resulting composition abundantly over the fish. And as a final chord, sprinkle the dish with nutmeg.

In a slow cooker

Pike with potatoes

A recipe for pike in a slow cooker that uses fish fillet.
Ingredients

Pike fillet - 800 gr
Onion - 2 pcs
Potato - 3 pcs
Apple cider vinegar - 3 tablespoons
Sour cream - 3 tablespoons
Mayonnaise - 3 tablespoons
half a lemon
Spices for fish

Cooking

Remove large bones and a ridge from the fish, cut the fillet into pieces. Lubricate with vinegar, leave the fillet to lie down for a few minutes. Then salt and pepper the fish. Peel the potatoes, cut into slices, add pepper, salt, mix. Onion cut into half rings. Lubricate the multicooker bowl, spread potatoes and pike pieces in one layer, onion on top, sprinkle with spices, pour sour cream mixed with mayonnaise. Set the multicooker to the "Baking" program for 1 hour.

Pike in a slow cooker with potatoes is ready.

Wuhu

Ingredients

1 kg of small pike or heads of large pike

400-500 g pike fillet

4-5 potatoes

2 small onions

1 small carrot

2 tbsp. tablespoons of vegetable oil

1-2 tbsp. spoons of breadcrumbs

a small bunch of green onions and parsley

lemon juice or vinegar

ginger, nutmeg, bay leaf, salt - to taste

Cooking method

We clean the fish, gut it, cut into pieces, rinse well under running water. If we cook the heads, we remove the gills and eyes. We put all the fish in a saucepan, pour 3-3.5 liters cold water. Here - 1 peeled onion, half parsley, a piece of ginger and a couple of bay leaves.

After boiling, cover the pan with a lid and cook for 10 minutes over low heat. Then we take out the fish, let it cool a little and separate the flesh from the bones (although you can leave it in pieces). Place in a bowl, covered to keep warm.

We put all the bones, fins, fish heads back into the pan and cook on low heat under the lid for another 50 minutes.

Cut the peeled potatoes and carrots into small slices and fry in a pan in vegetable oil along with finely chopped onions- until ready.

Remove the bones from the fish broth and strain it. We put it on the fire again, put the fried potatoes with onions in a saucepan, throw in some crackers, salt to taste and let it cook for a few minutes. Finally, lay the pieces of fish, let it boil and immediately turn it off.

Season to taste with ground nutmeg and a little lemon juice or vinegar. Let stand under a towel folded on the lid for 10-12 minutes.

We serve chopped green onions and parsley, sour cream to the ear.

Liver

When cutting and gutting fish, many people throw away all the insides, except perhaps leaving caviar, less often milk. But almost all predatory fish have a large, tasty and healthy liver, and you don’t need to throw it away! The pike liver is also large and tasty. The only thing is that when cutting, you need to very carefully cut the belly of the fish, remove the liver and remove the sac of bile, which is attached to the liver on the biliary flagellum, and if you pull on it, the flagellum with the sac of bile is easily separated.
Ingredients

200 g pike liver
200 g onion
60 g raw smoked bacon
vegetable oil
flour
salt
ground black pepper.

Recipe

1. Finely chop the bacon and onion.

2. Fry them in vegetable oil until golden brown. Salt-pepper to taste.

3. Roll the fresh liver in a mixture of flour, pepper and salt. You can also add your favorite seasonings to taste.

4. Then fry the breaded liver in vegetable oil until brown on each side for 3-5 minutes.

5. Put on a suitable plate and sprinkle with fried onions and smoked bacon on top.

With vegetables

There are many bones in pike, but if it is stewed for a long time, the bones will be soft and do not have to be removed. And vegetables cooked with fish make it more tender and juicier.

Pike - 1 kg.

Onion - 2 pcs.

Bulgarian pepper 2 pcs.

Tomatoes - 2 pcs.

Ginger is a thin piece.

Sunflower oil for frying.

Bay leaf.

Salt pepper.

pike recipe

We clean the pike from scales, gut it, remove the heads and tails (it is better to put them in your ear). We wash the fish carcasses with cold water and cut them into pieces.

Salt, pepper and put in a frying pan with heated sunflower oil. Fry on both sides until golden brown.

Preparing vegetables

Onions, carrots and bell peppers are washed, peeled and cut into half rings.

We extinguish the pike

Put the products in layers in a deep frying pan or in a saucepan with a thick bottom. Onions, carrots, bell peppers and fried pike pieces.

Then wash the tomatoes, cut them into slices and put the top layer. If desired, you can add a small piece of fresh ginger.

It will spice up the fish, and during the stewing, the smell will be more pleasant.

Serve the fish

Before serving the fish, you need to try how soft the bones have become. If the ridge is easily kneaded with a fork, then the fish is ready.

Put the pike and stewed vegetables on a plate, then pour over the gravy.

Breaded

Pike in cheese batter

Ingredients for two servings:

400 grams of pike fillet;
two st. spoons of mayonnaise;
salt;
one hundred grams of cheese;
pepper;
egg;
three st. tablespoons of vegetable oil;
two st. spoons of flour.

How to cook?

My fish fillet, dry it with paper towels. Cut the fillet into pieces small size. Next, grate the cheese, then add the egg and mayonnaise to it, mix well. Pour flour and spices into the mixture. Mix again, the batter is ready. Dip the fish fillets into it. It is necessary to fry each piece of pike in hot oil on both sides.

The following cooking recipe has its own twist.

On the grill

You will need

- pike;
- vegetable oil;
- tomato paste or ketchup;
- lemon;
- spices, salt and pepper;
- parsley greens;
- foil.

Instruction

1 It is better to bake a pike that has just been caught on the grill. If you are lucky and there is such a fish, clean it. To do this, scrape the scales with a dull knife. Usually in freshly caught fish, it is removed very easily. Then rinse the pike from adhered scales and cut off the fins, although you can not do this. Whoever likes it. Gut the pike, do not cut off the head.

2 Make a few cuts along the back and rub the carcass with salt, pepper and spices, which you choose according to your taste preferences. Squeeze the juice from the lemon, mix with vegetable oil and pour over the pike. Wrap the fish in cling film and leave to marinate for 30 minutes.

3 By the time the pike is cooked on the grill, it should already be with hot coals. Remove the cling film from the marinated fish. You will bake pike in foil. This is much better, because the fish will come out juicy and flavorful, although without a crispy crust.

4 Place the pike on the foil. Cover with ketchup or tomato paste, you can add mustard, but this is not for everyone. Chop the parsley and sprinkle over the carcass. Wrap the edges of the foil and start baking the pike on the grill, placing it on the grill. Don't forget to turn over a few times. Take off the foil and enjoy the delicious flavored fish.