Unique recipes for pike perch in a frying pan

Unique recipes for pike perch in a frying pan

Fish has almost all the beneficial qualities and contains the vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and microelements necessary for the body. And due to its low calorie content, it is suitable for those who prefer to eat healthy. The abundance of fish dishes is simply amazing. For the daily menu, pike perch fried in a frying pan is perfect; by adding different ingredients you can get a tasty and lively dinner.

With onion

Fried pike perch with onions is very simple to make, but that doesn’t make it any less tasty. Its meat is snow-white, soft and dietary, even children can eat it. Fried golden onion will add juiciness and enhance the smell - it’s simply impossible to resist adding it.

Note to the housewife: the freshest pike perch must be chosen correctly - the gills should be bright red and the eyes should be transparent.

• Fresh pike perch 1 kg
• Large onion 2 pcs.
• Vegetable oil ½ cup
• Salt pepper

Pieces in flour

Pike perch fried in a frying pan according to this recipe comes out juicy and tender on the inside, with a crispy crust on the outside.

Preparation time: half an hour.

Production time: 1/4 hour.

Energy value per serving:

• proteins - 44.5;
• fats - 9.8;
• carbohydrates - 5.3;
• calorie content - 286.3.

• large pike perch - 1 piece;
• half a lemon;
• pepper mixture - 0.5 tsp;
• salt - 1 tsp;
• wheat flour - 100 g;
• oil for frying - 1/2 cup.

1. We clean the fish from scales, wash it with water and blot it with napkins so that it does not slip during the cutting process.
2. We cut off the head and tail, clean out the abdominal cavity. Using scissors, remove the fins.
3. We make an incision along the strip of the spine and pull it out of the pulp, helping ourselves with our fingers.
4. It turns out two halves of fillet on the skin.
5. Cut each part into slices of about three centimeters each.
6. Place portioned pieces of fish in a bowl, add salt, pepper, and squeezed lemon juice. We twist the zest and pulp in a meat grinder and send it there.
7. Mix well with your hands, distributing the marinade sparingly over the fish.
8. Marinate the pike perch for 20 minutes.
9. Dip any piece of fish in flour and fry over high heat for 3 minutes on each side.

Note: the best side dish for fried fish is potatoes in any form and boiled rice, do not forget about the freshest vegetables and herbs.

Marinated with onions and carrots

The main task of the marinade is to soak the fish steaks with juice so that they melt in the mouth and cause ecstasy in anyone who tries them. In this recipe we will tell you how to fry pike perch so that it is tasty both hot and cold.

Preparation of goods: 1/2 hour.

Cooking time: 20 minutes.

Energy value per 100 g:

• proteins - 12.0.
• fats - 2.3;
• carbohydrates - 5.2;
• calorie content - 86.8;

• pike perch fish - 1 individual;
• onions - 2 pieces;
• carrots - 2 pieces;
• sunflower oil - 100 ml;
• purified water - 100 ml;
• salt pepper;
• mixture for frying fish - 1 tbsp;
• bay leaf - 5 pieces;
• allspice - 6 peas;
• fleshy tomato - 2 pieces.

Step-by-step manufacturing recipe:

1. We peel the husks from the fish, cut off the head and tail. We clean the ripped open peritoneum from the entrails and wash it.
2. Cut into small pieces, mix with the prepared spice and let it brew.
3. Pour flour into a bowl and roll any piece of fish in it so that there are no gaps. The denser the flour coating, the juicier the pike perch will be.
4. The pike perch is fried over high heat, about 2 minutes on each side. Later, reduce the heat and cover with a lid for another 5-7 minutes.
5. It's time to prepare the marinade mixture.
6. We clean and chop the carrots on a large grater; this is also suitable for Korean carrots. Peel the onion and cut into thin half rings. Cut the tomatoes into cubes.
7. Fry the onions and carrots in vegetable oil until soft; halfway through the process, add tomatoes, salt, bay leaves and peppercorns.
8. Pour out the water, stir and simmer under the lid for 5 minutes.
9. Pour the prepared vegetable mixture into the frying pan with the pike perch - it must cover it completely.
10. Turn on the heat and simmer everything together for 10 minutes.

Culinary trick: the dish will turn out very tasty if you cool it and put it in the refrigerator for 5-6 hours to completely soak it. It is also recommended to consume it cool.

Battered with breadcrumbs and eggs

This dish is great to prepare not only as a dinner for the whole family, but also as an appetizer for a gala table. The crispy golden crust combined with the white, fragrant meat just begs to be put into your mouth, no matter how much you cook it, there won’t be much of it.

Preparation time: 1/4 hour minutes excluding defrosting fish.

How long to cook: 10 minutes.

Energy value per 100 g:

• proteins - 11.5;
• fats - 16.0;
• carbohydrates - 26.8;
• calorie content - 291.0.

• fresh frozen pike perch fillet - 0.5 kg;
• lemon juice - 1 tbsp;
• seasoning for frying fish - 2 tsp;
• salt, pepper to taste;
• chicken egg - 2 pcs.;
• breadcrumbs - 200 g;
• flour - 100 gr
• sunflower oil - 1/2 cup.

1. Thaw pike perch meat at room temperature.
2. Wash and remove excess liquid using a cardboard towel.
3. Cut the fillet into thin slices.
4. Sprinkle the fish with lemon juice and sprinkle with seasoning. Let it marinate.
5. We take out three containers: pour flour into one, beat eggs with salt and pepper into the second, and breading in the third.
6. We bread any piece of fish in the following order: flour, egg, crackers.
7. Heat the oil and fry the pike perch over high heat on each side until the top layer turns golden brown.
8. Place on a dry towel to remove excess fat.
9. As a result, you will get such an appetizing dish as in the photo. Serve the fish with mustard or sour cream sauce.

Now you understand how to fry pike perch quickly and deliciously. Whatever recipe you choose, it will certainly arouse admiration and very soon your family will ask you to repeat it. Fortunately, pike perch can be purchased at any large fish store, and to be on the safe side, put a few fillets in the freezer - they literally won’t be redundant.

Pike perch dishes, Fried fish

Recipes for main courses → Fish dishes → Fried fish

Pike perch dishes

Fried fish prepared according to this recipe will always be juicy. It's simple, quick and easy to prepare, but it turns out delicious, satisfying and very appetizing.

Recipe for making fried pike perch in lemon breading. The crust is quite warm and crispy.

A tasty, frisky, healthy, low-calorie and light dinner of fried sea fish fillet with spicy sauce.

Pike perch is a fairly lean fish, but the marinade does true miracles with it. I advise you to cool the finished dish and let the fried pike perch soak in the marinade for 5-6 hours in the refrigerator.

Pickled pike perch – a recipe for tender fish in a unique marinade. An unusual combination of fish and cinnamon. =)) Delicious. =))

In this recipe, the most important thing is not the fish, but the batter. I make different variations of batter. This batter is made with sparkling water.

Pieces of pike perch are dipped in beer batter and deep-fried until golden crisp. The appetizer is served with tartar sauce.

The fish in the sauce came out very tasty. Juicy and moderately spicy. Cool even tastes better.

The taste of fish dishes is greatly enriched by various sauces and marinades. Ordinary fried fish will acquire the mildest taste and special smell if you use this fish recipe under marinade.

Would you like some tasty fish for lunch? Yes please! I recommend using this recipe to prepare fillets of any sea fish or non-bony river fish, for example pike perch.

Fried fish with a crispy crust, what could be simpler and tastier? Serve fried fish with boiled potatoes, cucumbers or tomatoes.

A recipe for fried pike perch, breaded in flour - the most common way to cook fish deliciously!

Fried pike perch in breadcrumbs. Fish prepared according to this recipe comes out very tasty and tender.

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How to cook pike perch in a frying pan

Pike perch is a valuable fishery; it belongs to the perch family and is widely distributed. The fish grows quite rapidly; individual specimens can reach a weight of 12-14 kg. Due to the taste and impressive size of individual specimens, in some regions it received the name king fish. Suitable for making daily and special dishes. In this article we will carefully consider how to fry pike perch in a frying pan using various methods.

How to fry pike perch without it being dry

To do this, it must be fresh, not frozen or overdried during production. It should also be thawed correctly - in room conditions, without using a microwave or other kitchen appliances.

If you fry pike perch in a frying pan in batter, dough or breading, the meat will be juicier. You can marinate the fish in spices ahead of time.

What you need to know about pike perch meat

Low-fat meat is a dietary product with the highest nutritional value - it contains:

• Protein - more than 18%.
• Amino acids, including essential ones (the body cannot synthesize them without the help of others).
• Unsaturated fatty acids – 0.5 g.
• Fats.
• Cholesterol (an organic compound, a natural fatty, lipophilic alcohol found in the cell membranes of all living organisms except nuclear-free ones) .

In addition, it contains minerals. Fish mainly contains potassium, iodine, manganese, phosphorus, molybdenum and others). This fanged predator is not able to accumulate harmful substances in the body. He is very scrupulous in choosing his habitat – very clean water.

How long to fry?

To prevent the fish flesh from coming out dry, the fish should be fried briefly:

• Cook the steak and fillet pieces for 5 minutes on both sides. Then add 3 dessert spoons of water to the pan and cover with a lid. Continue frying for another 3 minutes.
• Small bars 1 cm wide are cooked for just 4-5 minutes, stirring.

If the fish was defrosted in an accelerated mode (in water, microwave, etc.), then so that it does not become dry, add sour cream instead of water.

Recipes for making pike perch in a frying pan

For production, it is better to use large specimens, since they have fewer bones and more pulp. Before making pike perch at home, it should be cleaned:

• Remove scales.
• Remove fins, head, tail, entrails.
• Carefully wash the fish.
• Cut into steaks or fillet.

Then, depending on the recipe, they can be marinated in certain spices.

Pike perch fillet in batter

Salt the cooked pike perch fillet pieces to taste. Then you need to start making the batter, for which you will need:

• eggs – 3 pcs.;
• flour – 300 g;
• milk – 1 tbsp.;
• vegetable oil – 250 ml.

First, beat the eggs, milk and salt. Then add flour evenly, continuing to beat until an airy batter is obtained. Next, heat the oil in a frying pan, lay out the pike perch fillet, having previously dipped it in flour and batter. In the end, they are quickly fried on both sides to a perfect crust.

Frying steaks

For this recipe you will need:

• pike perch – 1.6 kg;
• breadcrumbs - 100 g;
• oils – 100 ml;
• spices, salt - to taste.

It is necessary to fry the fish on both sides in oil over medium heat until a confident blush appears. Best served hot, but can be served warm or cool. Potatoes, fresh vegetable salad, rice, etc. are suitable as a side dish.

Fried pike perch in marinade

To prepare the dish, first fry the pike perch according to any of the listed recipes, then prepare the marinade. It can be created using 2 methods.

• 3 carrots are peeled, boiled until tender and cut into narrow strips;
• 3 onions are cut into half rings and fried in vegetable oil until transparent;
• add 2 tbsp. l. tomato paste, 3-4 cloves, bay leaf, 6 peppercorns, salt and simmer until the onion is ready;
• combine with carrots and cool.

• 2 onions are cut into half rings and fried until transparent;
• add straws of 3 bell peppers;
• after 5 minutes add 2 tomatoes, cut into small cubes;
• salt, pepper, let a little excess water evaporate, cool.

How to fry caviar

Caviar contains vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) A, B, D, E, easily digestible protein, unique amino acids, twice as much iodine, polyunsaturated fatty acids Omega 3, Omega 6. It strengthens the immune system, strengthens blood vessels and bones, helps normalize metabolic processes and rejuvenate cells, and restores the body after illness.

This is done either in film or in bulk. In the first case, any yastyk is salted, rolled in flour and fried on both sides in a large amount of oil.

In the second case, you will need to grind the caviar (500 g) in a meat grinder and add salt, fry the chopped onion, add the caviar mass and fry until cooked, stirring. At the end add finely chopped greens.

Pancakes with caviar

For this dish we will need:

• pike perch caviar 700 g;
• garlic – 2 cloves;
• instant oat flakes - 1 tbsp.;
• eggs – 2 pcs.;
• flour – 4 tbsp. l.;
• soda – ½ tsp;
• water – 250 ml;
• oil for frying.

Manufacturing consists of the following:

• Boil water and add flakes, bring to a boil and throw under the lid.
• Separate the caviar from the films.
• Add garlic through a press and salt.
• Beat the eggs and combine with the swollen and cooled oatmeal.
• Add flour and soda, mix well.

When the caviar dough is ready, you can start baking the pancakes by spooning them into perfectly heated oil for 6-8 minutes on both sides.

Suitable side dishes

The prepared fragrant side dish will further emphasize the advantages of the dish. It diversifies the taste and makes the fish easier to digest. It can be either a regular or a multi-component addition to a valuable product. Often, pike perch is served with potatoes in any form or boiled rice, supplemented with fresh vegetables.

Healthy food lovers prefer light salads. In addition, various stewed or baked vegetables and stews go well with pike perch. An interesting option is mashed potatoes and broccoli, taken in equal proportions with the addition of butter.

On a note! The least suitable side dishes are traditional porridge.

If for any reason you cannot fry it in a frying pan, you can simply cook the pike perch in the oven or on the grill.

Fried pike perch “From mother-in-law”

My mother-in-law once fried pike perch using this method (she says that she had previously cooked pollock from the fish) and since then I have fallen in love with this fish. I can't help but share. Those who understand this recipe - I remember, and those who don’t - try it, you won’t regret it 100%. I guarantee that pike perch prepared according to this recipe will fly away from you in a matter of minutes! It comes out so juicy, soft, tender, indescribably delicious. When I just marinate fish, my mouth is already watering. And, by the way, my husband, not a particular fish lover, constantly asks for more.

Ingredients for “Fried pike perch “From mother-in-law””:

• Fish (pike perch, tried other fish, but not the same.) - 1 kg
• Garlic (for marinade, preferably homemade. medium, 3 heads) - 3 pcs.
• Mayonnaise (for marinade) - 5 tbsp. l.
• Salt (for the marinade, without a slide - 2 tbsp, in the batter - a pinch) - 2 tbsp. l.
• Dark pepper (ground, a pinch for marinade and a pinch for batter)
• Wheat flour / Flour - 1.5 cups.
• Chicken egg (in batter) - 4 pcs.
• Vegetable oil (for frying)

Nutritional and energy value:

Recipe “Fried pike perch “From the mother-in-law””:

Take pike perch fillet (I got 1 kg by cutting off the head and tail!)

We marinate: add mayonnaise, salt, pepper, pass the garlic through the garlic press, mix everything and put it in the refrigerator. (I usually marinate in the evening and fry in the morning, but sometimes after 2 hours I fry and the fish has time to marinate)

Before frying the fish, you need to prepare the batter (beat eggs, a pinch of salt and a pinch of ground dark pepper with a fork) and flour

Dip the fish in flour, then in batter and onto a heated frying pan. Fry over low heat so as not to burn!

All! Bon appetit!

If you have a zander, don't hesitate. ; -)

And THANK YOU to my Mother in Law.

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July 7, 2019 liyatana #

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