Fried Pike

Fried Pike Recipe from Romania with Flour, Lemon Juice, and Salt

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Fried pike is a delicious and crispy dish that is perfect for seafood lovers. The pike is coated in flour and fried until golden brown, resulting in a flavorful and satisfying meal.

History

Fried pike has been a popular dish in many cultures for centuries. It is a simple and easy way to prepare fish, and the crispy coating adds a delicious crunch to each bite.

Ingredients

2 lb / 1 kg pike
3 tbsp oil
2 tbsp flour
lemon juice
salt

How to prepare

Clean, wash, and cut the fish. Sprinkle salt over it and let it sit for 10 – 15 minutes.
Next, dry each piece with a clean cloth, coat with flour, and fry in hot oil on both sides.
Serve the fish warm, accompanied by French fries and green lettuce.
For added flavor, you can squeeze some lemon juice over it to taste.

Variations

You can add herbs and spices to the flour coating for added flavor.
Try using different types of fish, such as catfish or tilapia, for a unique twist on this recipe.

Cooking Tips & Tricks

Make sure to properly clean and dry the fish before frying to ensure a crispy coating.

- Use a hot oil for frying to achieve a golden brown color and crispy texture.

- Serve the fried pike immediately after cooking for the best taste and texture.

Serving Suggestions

Serve the fried pike with tartar sauce, lemon wedges, and a side of coleslaw for a complete meal.

Cooking Techniques

Frying

Ingredient Substitutions

You can use any type of white fish for this recipe, such as cod or haddock.

Make Ahead Tips

You can prepare the fish ahead of time and fry it just before serving for a quick and easy meal.

Presentation Ideas

Serve the fried pike on a platter with fresh herbs and lemon slices for a beautiful presentation.

Pairing Recommendations

Fried pike pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

10g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

Fried pike is a good source of vitamin B12, niacin, and selenium.

Alergens

Allergens: Fish, wheat

Summary

Fried pike is a high-protein dish that is rich in vitamins and minerals. It is a delicious and satisfying meal that is perfect for seafood lovers.

Summary

Fried pike is a delicious and crispy dish that is perfect for seafood lovers. With a golden brown coating and tender fish inside, this recipe is sure to be a hit at your next meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was scribbled on a yellowed piece of paper, tucked away in an old cookbook that belonged to my grandmother. The recipe was for Fried Pike, a dish that I had never heard of before. As I read through the instructions, my mouth watered at the thought of crispy, golden-brown fish fillets served with a tangy lemon sauce.

I asked my grandmother about the recipe, and she smiled as she recounted the story of how she learned to make Fried Pike. It all started many years ago, when she was a young girl living in a small fishing village by the sea. Her father was a fisherman, and every morning he would set out on his boat to catch fresh fish for the family.

One day, her father came home with a large pike that he had caught in the nearby river. He handed the fish to my grandmother and told her to clean and cook it for dinner. She had never cooked fish before, but she was determined to make a delicious meal for her family.

She remembered watching her mother prepare a simple batter for frying fish, so she decided to give it a try. She dredged the pike fillets in seasoned flour, dipped them in beaten eggs, and then coated them in breadcrumbs. She heated a skillet with oil and carefully fried the fish until they were crispy and golden.

As the fish sizzled in the pan, my grandmother could smell the savory aroma filling the kitchen. She knew she was onto something special. When the Fried Pike was finally ready, she served it with a squeeze of fresh lemon juice and a sprinkle of salt. The dish was a hit with her family, and they all raved about how delicious it was.

From that day on, Fried Pike became a regular dish in my grandmother's home. She would make it for special occasions, family gatherings, and even just for a quick weeknight dinner. Over the years, she perfected the recipe, adding her own twists and variations to make it truly her own.

As she grew older, my grandmother shared the recipe with me and taught me how to make it just like she did. She showed me how to select the freshest fish, how to season the batter just right, and how to fry the fish to perfection. I watched her hands move with grace and precision as she cooked, and I knew that I was learning from a true master.

Now, whenever I make Fried Pike, I feel a connection to my grandmother and to the generations of women who came before me. I can hear her voice in my head, guiding me through the steps and offering little tips and tricks along the way. And when I take that first bite of crispy, succulent fish, I am transported back to that small fishing village by the sea, where the scent of the ocean mingled with the aroma of frying fish.

I am grateful for the gift of this recipe, passed down through the ages and cherished by my family. It is more than just a dish – it is a link to my past, a reminder of the love and care that went into every meal my grandmother cooked. And as I continue to make Fried Pike for my own loved ones, I know that I am carrying on a tradition that will live on for generations to come.