Due to its strange appearance and high number of thorns, many people do not take pike into consideration when they go to the fish shop. Fortunately, most fishing enthusiasts recognize the potential of this freshwater prey. When cooked right, pike has a firm, flavorful flesh that satisfies the stomach and palate; therefore it is important to try not to break the fillets to bring out its natural goodness. After cleaning and filleting it, you can enhance the good fish you caught by cooking it in the oven, on the grill or frying it until it is golden brown.
Steps
Method 1 of 3: Bake the Pike in the Oven
Step 1. Preheat the oven to 190 ° C
Turn it on and let it warm up while you clean and prepare the pike. To avoid burning yourself later, place one of the racks in the center of the oven.
In general, it is best to cook the pike at a temperature that is not too high to ensure that the meat remains firm and compact instead of flaking
Step 2. Season the pike to taste
Arrange the fillets on a sheet of aluminum foil and add your favorite herbs, spices or flavorings. After seasoning them, fold the ends of the foil to form a foil.
- Do not cook pike uncovered as it may be dry and stringy.
- Among the many ingredients you can use to flavor fish are capers, cherry tomatoes, onion, oregano, peppers, garlic and of course lemon juice and zest. You can also add extra virgin olive oil or a little butter.
Step 3. Transfer the foil to the pan
After wrapping the fillets in aluminum foil, place them in the pan. If you have prepared more than one foil, make sure they don't touch each other. Open the oven door and slide the pan onto the center shelf.
In addition to retaining heat, the foil preserves the moisture released by the fish and other ingredients. In this way the flavors will merge and penetrate the meat
Step 4. Cook for 20-30 minutes
Set the kitchen timer to find out how long the fillets have been in the oven. When cooked, the meat should be soft and flake easily, white and opaque to the center. Let the fillets cool for a couple of minutes before serving and serving.
- You can check if the fillets are cooked by trying to flake the meat with a fork.
- Be careful not to overcook them for too long or the meat will be soggy and not very tasty.
Method 2 of 3: Broil the Pike
Step 1. Turn on the barbecue
Give the grill a good clean before turning it on and bringing it to a high temperature (about 175 ° C). Give the grill time to warm up as you finish seasoning and preparing the fish. The hotter the grill, the faster it will cook.
- To prevent the fish from sticking to the grill, make sure it is as clean as possible and opt for short cooking at a high temperature.
- There is the option of using a pan that can be placed on the grill to offer a flat and perfectly hot surface on which to place the fillets, which will then cook more evenly.
Step 2. Use toppings or a marinade
Flavor the pike with a generous sprinkle of dill (fresh or dried), salt, pepper, garlic powder and grated lemon zest. If you like, you can add the chili too. Alternatively, you can make a marinade and leave the meat to flavor for 3-4 hours.
- Make a dry marinade by mixing your favorite flavors, such as powdered garlic, paprika, brown sugar, coriander, and aniseed.
- Remove any marinade residues from the fillets before placing them on the grill. If you have used liquids, dry the meat with kitchen paper or it may flake off when exposed to the heat of the barbecue.
Step 3. Grill the pike for 10-12 minutes
Arrange the fillets diagonally on the grill, placing them along the sides of the barbecue where the heat is less intense. Turn them halfway through cooking so that both sides are equally cooked. For the rest of the time, do not touch them to prevent them from breaking.
- As a general rule, allow about ten minutes for every 2.5cm of thickness when you grill fish.
- If you have decided to put the fillets on a baking sheet, arrange them so they don't touch each other.
Step 4. Accompany the pike with a side dish
Grilled fish goes perfectly with other healthy dishes, such as steamed vegetables or boiled rice. It is also excellent paired with a salad prepared with fresh seasonal ingredients. Grilling is among those that allow you to preserve the qualities of a fish such as pike, lean and rich in nutrients and proteins.
- Wrap the fillets in aluminum foil along with the firmest vegetables, such as new potatoes or asparagus, to prepare a complete meal in one simple step.
- You can complete the dish with a seasonal salad. In winter you can use cabbage, which goes well with pike.
Method 3 of 3: Fry the Pike
Step 1. Flour the pike
First, whisk a whole egg with 160ml of milk in a bowl. Dip the fillets into the mixture and then flour them on both sides. If you want, you can repeat the steps twice to get a thicker and crisper breading. Place the floured fillets on a plate gently.
- To give the fish more flavor, you can add a little salt, pepper and some other tasty ingredients to the flour, for example grated parmesan and garlic or onion powder.
- If you intend to deep fry the fillets, you can wrap them in the batter. Just combine 100 g of flour with milk and dip them into the beaten egg first.
Step 2. Fill a deep pan with oil
For traditional frying in a pan, use 150-250 ml of seed oil; if you prefer deep-frying the fillets by immersion, you will need a sufficient quantity to completely submerge them, i.e. about a liter. Heat the oil over medium-high heat until it starts to sizzle.
The pan must be large enough to be able to contain the fillets and oil without the latter risk overflowing or splashing
Step 3. Fry the fish until golden brown
Depending on the size and thickness of the pike fillets, it will take more or less time to get a crispy crust. In this case your eyes are the best judge available. When the fillets are golden and crispy, gently remove them from the oil with the tongs and place them on a plate lined with kitchen paper so that it absorbs the excess oil.
- If you want to fry them in the traditional way, don't forget to turn them halfway through cooking.
- Pike has a delicate texture and in boiling oil it cooks very quickly. Be prepared to remove it from the pan as soon as the breading or batter begins to darken.
Step 4. Serve the fried pike with a side dish
You can pair it with simple French fries or a salad. There are many vegetables that go well with fried food; for example peas, spinach, radicchio, cabbage and courgettes. To make the meal lighter, you can grill, boil or eat them raw. Either way, serve the fried pike while it is hot.
- Fried fish also goes well with battered vegetables.
- Try accompanying it with tartar sauce. If you want to prepare it quickly at home, just add chopped capers, cucumbers and onion (or chives) to the mayonnaise
Step 5. Enjoy your meal
Advice
- In the kitchen it is essential to have a sharp knife and a clean kitchen cutting board. They are also the basic elements for filleting fish.
- You can find pre-cleaned pike fillets in the supermarket, which is a great time-saving opportunity, especially if you've never filleted fish before.
- Remove the skin on one side only to reduce the risk of the fillets breaking by cooking them on the grill.
- The next time you go fishing bring a barbecue or portable griddle, the fish can't get any fresher than this.
- Once cooked, the pike can be stored in the refrigerator for 2-3 days.
Warnings
- Be very careful when frying, splashes of hot oil can be very dangerous.
- Pike is a fish with a high number of spines, so chew with caution.
