How to cook pike perch in a frying pan - 14 of the simplest and most delicious recipes

Pike perch fried in a frying pan (classic recipe)

This dish is suitable even for those losing weight. The crispy crust looks delicious. Lemon gives the fish a touch of freshness.

You will need:

• 1 kilogram – fish
• 4 tablespoons – flour
• 1 teaspoon – salt
• 0.5 teaspoon – black pepper
• Zest of 1 lemon
• Vegetable oil

How to cook:

1. First you need to clean and dry the carcass. Next, it is cut up, washed, and cut into portions. The meat is dried to remove excess moisture. Salt and leave the fish for 20 minutes.

2. Mix flour, salt, zest and pepper. Oil is poured into the frying pan. Pike perch is fried over high heat without covering the pan with a lid.

3. Place the finished pieces on a paper towel. This is necessary to drain excess fat. Fish and potatoes are served.

Calorie content per 100 g. – 145 kcal

Bon appetit!

Grilled fish recipes

If it is not possible to cook on coals, you can use an electric grill, frying pan or oven at home. To cook delicious grilled pike perch, you don’t need to use a lot of spices and spices for the marinade, they should only highlight the taste. Baked vegetables are usually used as a side dish, often fried at the same time as the pike perch on the same grill. In addition, in addition to the dish, you can prepare a sauce that will make the fish juicier and add a refined taste.

Let's look at some recipes for how to cook pike perch on the grill.

Grilled pike perch fillet

Among the options for preparing fillet, there is a simple recipe that is perfect for home. You can cook pike perch with a vegetable side dish in a matter of minutes on a grill pan, gas grill or electric grill.

Ingredients:

• pike perch – 1 piece;
• juice of 1 lemon;
• vegetable oil – 3 tbsp. l.;
• salt, pepper, aromatic herbs to taste;
• vegetables (tomatoes, bell peppers, zucchini or eggplant), fresh herbs.

Cooking method:

• we remove the carcass from fins, clean it from scales, dry it and remove the giblets;
• cut the fillet from the backbone, remove large bones, then repeat the same procedure on the other side of the fish;
• if the fillet is large, divide it into portions;
• Place the prepared fillet skin side down in a container or on a board, salt with coarse salt, preferably sea salt, pepper and season with dry aromatic herbs (oregano, basil, rosemary, etc.), brush with lemon juice and leave to marinate for 15 minutes;
• meanwhile, for garnish, chop tomatoes, bell peppers, zucchini, grease with a small amount of oil and bake them on a wire rack;
• Dry the marinated fillet with a paper towel, grease with vegetable oil and place skin side down on a wire rack;
• if you are using a grill pan or gas grill, the pieces need to be turned over during frying after 2-3 minutes, fry for another 4-5 minutes and again turn skin side down, fry for another 2-3 minutes. In general, cooking will take up to 10-12 minutes. If you use an electric grill, you don’t have to turn the fish over; it’s convenient to remove it from the panel, removing it from the grill grooves, using a silicone spatula.

The finished fillet is placed on plates along with vegetables, decorated with herbs and a slice of lemon. Additionally, you can also serve lemon sauce in a gravy boat or prepare a sauce from egg yolk, a pinch of nutmeg, ⅟4 tsp. mustard, 1 tsp. vegetable oil and 1 tsp. lemon juice (beat, adding ingredients one by one).

Pike perch baked with onion and lemon

This is a universal and simple recipe according to which you can bake fish on the grill, grill or in the oven; it will be tasty and juicy in any of the variations.

Ingredients:

• pike perch carcass – 1 piece;
• mayonnaise – 4 tbsp. l.;
• lemon – ⅓ pcs.;
• seasoning for fish – 40 g;
• onion – 1 pc.

Cooking method:

• prepare the pike perch carcass (clean, rinse, gut);
• rub the seasoning on all sides (lemon seasoning is perfect) and put it in the refrigerator for 5 hours so that the carcass is well soaked;
• grease the belly with mayonnaise, fill the fish with lemon slices and onion rings, then grease the rest of the carcass with mayonnaise;
• Wrap tightly in foil and bake. On the grill or barbecue, the pike perch will be ready after 30-40 minutes.

How to deliciously cook pike perch in sour cream

Even for novice housewives, this dish turns out tasty, tender, and aromatic.

If you buy cut fillets, cooking will take a minimum of time.

You will need:

• 600 grams – pike perch fillet
• 1 head – onion
• 0.5 cups – sour cream
• 2 tbsp. spoons - flour
• Salt - to taste
• Sunflower oil - for frying

How to cook:

1. It is necessary to prepare the fish. The carcass is cleaned and gutted. The fillets are washed and dried. Cut into small pieces. Place them in a bowl and sprinkle with salt.

2. Peel the onion and cut into half rings. The pieces are rolled in flour and fried in a frying pan. Place on a plate.

3. In the same frying pan, fry the onion until golden brown. Place the fish on top of the fried onions and add sour cream. Reduce heat to minimum. Simmer the dish for about 3-5 minutes.

Calorie content per 100 g. – 114 kcal

Bon appetit!

Classic recipe for pike perch with onion and carrot marinade

Fish baked in the oven is not only tasty, but also an incredibly beautiful dish. The meat is juicy, tender and takes on a beautiful bright golden hue. The main advantage is that you don’t need additional or overly expensive products for cooking.

What you will need:

• 1 kg pike perch fillet;
• 3 tbsp. flour;
• 2 carrots;
• 3 onions;
• 3 tbsp. tomato paste;
• 50 ml vegetable oil;
• 2 tbsp. vinegar;
• 0.5 tsp Sahara;
• 0.5 tsp salt;
• 3 bay leaves;
• 0.5 tsp black pepper;
• a little flour.

Step by step recipe:

1. Prepared pieces of fish (clean, wash, dry, cut), salt and pepper, leave for half an hour.

2. Roll the pieces in flour, fry in a hot frying pan with vegetable oil. Place the finished fish in a baking dish.

3. Peel the carrots, grate them on a coarse grater, cut the onion into half rings.

4. Separately, fry the onions for about 5 minutes, then add the carrots and cook for another 5 minutes.

5. Add tomato paste, simmer for 5-7 minutes, then pour in 50 ml of water, simmer for another 5 minutes.

6. Add salt, vinegar, sugar, pepper, bay leaf to the mixture, stir, cook for 10 minutes.

7. Place the hot vegetable mixture on the fish, spread throughout the pan, cover with foil and place in the oven.

Bake for 20 minutes at 180 degrees.

I often bake peled with potatoes in the oven. I pour sour cream over everything and the aromatic dish is ready. Side dish and meat - everything you need for a complete lunch

Pike perch fillet with vegetables in a frying pan

This dish has another name - “pike perch on a vegetable bed.” Any vegetables can be suitable for such a “pillow”. But most often they use onions, carrots and tomatoes.

You will need:

• 600 grams – pike perch fillet
• 1 onion
• 1 carrot
• 2 cloves – garlic
• 200 grams – tomatoes
• 1 teaspoon – coriander
• 1 teaspoon – salt

How to cook:

1. You need to peel the carrots. It is grated on a medium grater. Chop onion and garlic. Cut tomatoes into slices. The fish is washed, dried, and divided into steaks.

2. Vegetable oil is poured into a frying pan. Fry the onion for a minute. Add carrots. Fry vegetables for 2-3 minutes. Add garlic, cook for 1 minute. At the end of cooking, place tomatoes in a frying pan and sprinkle with coriander. Salt and leave the pan on the stove for another 2-3 minutes.

3. Pour in 0.5 cups of water. Prepared pieces of fish are placed on the vegetables. Cover with a lid and simmer for 10 minutes. Steaks are salted and peppered. Turn the pieces over and cook for another 20 minutes with the lid closed.

Calorie content per 100 g. – 70 kcal

Bon appetit!

How to fry pike perch caviar in a frying pan

Caviar of any fish is a delicacy, because this hearty product makes very tasty dishes. For example, today we will make excellent pancakes from pike perch caviar.

Ingredients

• Pike perch caviar – 170 g;
• Chicken egg category “O” - 1 pc.;
• Salt - to taste;
• Green onions - 5-7 feathers;
• High-grade flour – 1 tbsp;
• Sunflower oil – 3 tbsp.

How to fry caviar in a frying pan

1. We separate the caviar from the film, and then beat it with a hand whisk or fork so that the smallest films and clots separate, and the caviar grains themselves “disperse.”
2. Now add caviar to taste, add beaten egg, finely chopped green onions and flour. After which we beat everything thoroughly with a whisk so that there are no flour lumps, and we get a uniform mass.
3. On the stove, heat a frying pan over medium heat with oil poured into it, and then add a tablespoon of caviar pancakes into it.
4. Fry the pancakes for about 10 minutes until golden brown on both sides.

Caviar pancakes can be eaten as an independent dish, served with sour cream and garlic sauce, or served with a side dish of mashed potatoes.

Now you know how to properly fry pike perch in a frying pan, and we hope that our tips will help you diversify your daily menu with this healthy and tasty fish.

Pike perch fried in breadcrumbs

This is the fastest recipe for cooking fish. There is no need to use marinades and spices here. If you have guests on the doorstep, this recipe is worth considering.

You will need:

• 5 kilograms – pike perch
• 50-70 grams – breadcrumbs
• 80 milliliters – vegetable oil
• Salt - to taste

How to cook:

1. The fish is being prepared. Her head, tail and fins are removed. Throw out the entrails. The pike perch is cut into pieces approximately 3 centimeters thick. All pieces are rubbed with salt.

2. Pour crackers into a convenient container. Each piece is dipped in breading. The breading should cover the entire fish evenly. For a thick crust, you need to coat the pieces twice.

3. Heat the frying pan with oil. Place the fish and fry over moderate heat. After the bottom of the steaks turns golden, turn the pieces over. The dish is served hot.

Calorie content per 100 g. – 171 kcal

Bon appetit!

In soy-ginger marinade

Fried pike perch in a marinade of pickled ginger, cinnamon and soy sauce

This recipe is very original. Not everyone likes it, but fish lovers should try the dish. Some have singled out fish marinated with ginger and cinnamon as the best.

You will need:

• 900 grams – pike perch fillet
• 2 tablespoons – soy sauce
• 0.5 lemon
• 1 teaspoon – ground ginger
• 1 teaspoon – cinnamon
• 5-6 feathers – green onions
• Salt and pepper - to taste
• Vegetable oil - for frying

How to cook:

1. Wash and finely chop the green onions. Next, make the marinade in a bowl. To do this, combine soy sauce with 1 tablespoon of water, ginger, cinnamon, green onions, juice of half a lemon, salt and pepper mixture.

2. Pike perch fillet is cut into small pieces and placed in the marinade. Cover the container with a lid and leave for an hour. Stir occasionally. The fish is removed from the marinade and fried until golden brown. Use a large amount of oil. Remove the finished pieces onto a paper towel.

Bon appetit!

Fried pike perch with spicy sauce

Many men really like this dish. And some women won’t refuse fried pike perch with hot sauce. But you shouldn’t give it to children.

You will need:

• 500 pcs. – pike perch fillet
• 1 pod – fresh hot chili pepper
• 0.5 bunch – dill
• 10 grams – fresh ginger root
• 2 cloves – garlic
• 0.25 cup – lemon juice
• 6 tablespoons – olive oil
• Salt and pepper - to taste
• Sunflower oil - for frying

How to cook:

1. You need to finely chop the dill, ginger, garlic, and hot pepper. Heat olive oil in a frying pan.

2. Spread chopped vegetables. Fry over low heat for several minutes. The frying pan is removed from the stove.

3. Lemon juice, salt and pepper are added to the vegetables. Stir. The hot sauce is ready.

4. Fish fillets are fried in vegetable oil. Sprinkle with salt. Serve the fish with sauce.

Calorie content per 100 g. – 181 kcal

Bon appetit!

Fried pike perch

Pike perch fried in double breading.

We already have recipes on the forum with double-breaded fried fish (for example, here: https://forum.say7.info/topic51267.html), and with pike perch too. But every housewife and owner has her own technology, so I decided to share my recipe. I’ll say right away - even those who don’t like fish will sweep away this fish in one go. This has been a constant hit in our family for as long as I can remember.

So, we take the zander (I have 1 kg with a tail) and clean it thoroughly. With a board that has a special clamp, this is done much faster. I bought the board at a sporting goods store, and some craftsmen use a large office clip.

Cut off the head of a clean and washed fish. We look to see if there is caviar and gut it. Although I cook it often, there is one thing I don’t like. In order not to traumatize the delicate female psyche with the unsightly contents of the stomach of a predatory fish, I do this almost blindly in a black opaque bag. I understand that men will laugh, but something like this.

Cut out all the fins and cut off the tail. I also cook pike, but I don’t fillet it.

Some people do this with special pruners or scissors, but I want to cut the fillet, so I use a knife.

Using cutting and scraping movements, separate the fillet from the bones.

And on the other hand too.

We get 2 fillets

Cut them into pieces

Beat 3 eggs in a bowl, pour flour onto a plate, add salt and pepper to it, mix it all. There are special ready-made seasonings for fish - that’s also good, but I like the classics - flour, salt, pepper. I never salt it in advance; I think that the fish will give off juice and be less juicy.

Pour 2-3 tbsp into the pan. l. vegetable oil, heat at maximum, and then transfer a little more than half to the fire. (second of three divisions, 4 of 6 or 7-8 of 12).

We bread the fish - FLOUR, EGG, FLOUR

Place in a frying pan so that there is a small space between the pieces. Otherwise, it will not be frying, but stewing.

Immediately close the lid.

BY THE WAY: This is very important for disinfection. The minimum time for heat treatment of fresh fish is 15 minutes.

I use my grandmother’s old checkered frying pan (with a grooved bottom), and fish, meat, and pancakes taste better on it. An excellent option is a cast iron or thick steel frying pan, with or without Teflon coating.

Fry until a thick golden crust. Then remove the lid, turn the fish over and fry the other side without the lid, also until golden, dense, and golden brown. If you close the other side with a lid, there will be no crispy crust. Those who like their fish soft and not crispy should, on the contrary, close it again.

That's all. Let's enjoy this delicious delicacy. Bon appetit.

How to cook pike perch in a frying pan with mayonnaise

This dish is quick and easy to prepare. Almost every housewife can find the ingredients for it.

You will need:

• 400 grams – pike perch fillet
• 1 carrot
• 1 head – onion
• 10 tablespoons – green peas
• 300 grams – mayonnaise
• 100 milliliters – whiskey or rum
• Salt and pepper - to taste
• Seasoning for fish - to taste
• Parsley - to taste
• Celery - to taste

How to cook:

1. The pike perch fillet is prepared and finely chopped, salted and well soaked in whiskey.

2. Next, the pieces are fried in oil. Cool the fish, sprinkle with pepper and fish seasoning.

3. Grated carrots are sauteed in oil, mixed with fish, chopped celery and parsley, and mayonnaise is poured on top. Simmer until done, about 10 minutes.

Bon appetit!

With champignons

Pike perch fillet with mushrooms

Pike perch with mushrooms is an excellent treat for family members and guests. The dish is low in calories.

You will need:

• 800 grams – pike perch fillet
• 150 grams – champignons
• 2 tablespoons – ghee
• 1.5 tablespoons - flour
• Salt - to taste
• Pepper - to taste
• 50 grams – dill

How to cook:

1. The fish must be cut into pieces. It is salted, peppered, and then rolled in flour. Fry in heated ghee over high heat. A crispy crust should appear. The finished fish is placed in a serving dish.

2. Mushrooms are cut into strips. They are fried in oil where the fish was previously fried. After 10 minutes of frying, add 2 tablespoons of water. Cover with a lid and simmer until done, about 10-15 minutes.

3. Mushroom sauce is poured onto the fried pike perch, and the fish is sprinkled with chopped dill.

Calorie content per 100 g. – 141 kcal

Bon appetit!

Breaded

Pike perch fillet in batter in a frying pan

Let's fry the pike perch fillet in a frying pan in batter. The pike perch turns out very tender, juicy and tasty. This dish is good served with vegetable salad.

You will need:

• 400 gr. – pike perch fillet
• 1 table. spoon – lemon juice
• 4 table. spoons - corn grits
• Vegetable oil
• Salt, pepper - to taste

For the batter:

• 4 things. – chicken eggs
• 1 tsp. spoon - curry
• 150 gr. – milk
• 1 cup – flour
• 3 table. spoons – olive oil
• Parsley
• Salt - to taste

How to cook:

1. Cut the pike perch into strips, add salt and pepper to taste, pour in lemon juice and leave for 15 minutes.

2. Make the batter. Beat the chilled whites. Combine the yolks, salt, curry, milk, flour, chopped herbs with the whites and mix.

3. Take pieces of fish with a fork and dip first in batter, then in corn flour, and then again in batter.

4. Heat vegetable oil in a frying pan. And fry pieces of fish on it until golden brown.

Calorie content per 100 g. – 315 kcal

Bon appetit!

How and how much to fry pike perch in a frying pan

Like most types of fish, pike perch cooks quite quickly. It only takes 5 minutes to fry the fillet cut into cubes. Frying steaks and boneless portions will take 15-20 minutes. That is, it will take 5-7 minutes to fry (until golden brown) on each side, and another 5 minutes to simmer over low heat to obtain juiciness.

As mentioned above, pike perch is a low-fat fish, as a result of which it is a little dry. However, if you approach the preparation correctly, then not only in restaurants, but also at home we can enjoy tender and aromatic fillet that melts in your mouth. To preserve all the juiciness of the fish, you need to use batter or breading.

Batter

Traditional batter is prepared from beaten eggs (2-3 pcs.), a pinch of salt, pepper and 1-2 tbsp. flour. It is best to fry boneless pike perch fillets in batter, so we can prepare a delicious dish with airy dough, like mini-pies, only from fish.

Breading

Breading is more convenient for preparing steaks and portioned pieces of fish. Thanks to the dense breading layer, the fish juice remains inside and does not allow the meat to dry out during the frying process. Breading also gives the finished dish an appetizing appearance with an even blush and crispy crust.

• The most popular breading is breadcrumbs. Wheat crumbs that are salted or seasoned with spices are usually used, but rye and oat crumbs can also be used. This will change the taste of the dish a little, but not for the worse.
• The second most popular breading is wheat flour, also seasoned with salt and, if desired, spices.

• Recently, other types of flour have begun to gain increasing popularity as breading. So corn, chickpea, buckwheat and rice flour can easily give fried pike perch a special piquancy and original taste.
• Semolina is another type of breading that has been used by many housewives since Soviet times.
• Very unusual and interesting breadings can give a traditional dish a special meaning. For example, crushed nuts, sesame seeds and cereal flakes today as a fish breading are very, very relevant, thanks to the widespread use of Asian cuisine.