Juicy pike fried in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to fry a juicy pike in a frying pan? The main product in this dish is of course the pike itself. It is better fresh, but chilled and even frozen will be perfect. I have just frozen, it needs to be properly thawed so that the meat retains its juiciness. We put it on the bottom shelf of the refrigerator so that the process goes gradually. Do not forget to wrap it well in a bag so that it does not get caught, and fishy smells are not needed in the refrigerator. I clean up at night, you can cook in the morning.

2. Step 2:

   

   Wash the fish well under cool water, scrape the head with a knife qualitatively, it turns out a wonderful ear. Starting from the tail, scrape, removing the scales. The scales are small, there is a lot of it, but the fish is cleaned quite easily. In order not to clog the sink, it is better to clean it in a wide bowl so that the water hides the fish, then the scales will not fly apart. Then carefully drain the water, and put the scales in a bag and in the trash. Clean the cleaned pike again.

3. Step 3:

   

   Then cut up the fish. Make an incision on the belly from the tail to the head, gut, carefully, trying not to damage the caviar and gallbladder, so that the fish does not taste bitter. Cut off the head, fins and tail. Using a sharp knife, cutting along the ridge, remove the fillets from both sides. We do not remove the skin, it is thin and clean, we will fry with it. The head, fins, tail and spine are removed and left for the fish soup. Remove the remaining film from the belly from the fillet, rinse and dry.

4. Step 4:

   

   Fillet cut into portions about 3 cm wide. If the pike is large, it is better to cut the thick back separately, for uniform roasting. The back can also be left for cutlets, also a very tasty dish.

5. Step 5:

   

   Add a little salt and pepper to the prepared fillet, you can add a pinch of spices for fish and, if desired, a tablespoon of lemon juice. The juice makes the pulp more elastic, removes the fishy smell, but everything will be fine without lemon. Pike does not have an unpleasant fishy smell. Mix everything well and leave to marinate, literally 10 - 15 minutes. Put the frying pan on high heat, pour oil into the heated one so that not only the bottom disappears, but also the fish by 1/3.

7. Step 6:

   

   While the oil is heating up, break the egg, add a pinch of salt, a little pepper, shake well with a whisk or fork.

8. Step 7:

   

   When the oil has warmed up to operating temperature / hisses around a wooden stick /, reduce the heat to medium-strong. We dip each piece of fillet into the egg on both sides and put it in a frying pan. We use only the egg, this is the trick of the recipe, it is it that envelops the fish, allows the dry pike to retain juiciness and does not give a thick additional crust like a batter.

9. Step 8:

   

   Put the pieces of fish skin down, fry for about 2 minutes, until the fish grabs and pink islands remain in the middle of the fillet. To put all the fish at one time, I had enough of a frying pan d 26 cm, a frying pan with a thick bottom. The browned pieces from below are turned over without piercing the fish.

10. Step 9:

    

    Pour the remaining egg on each piece and fry for about 1.5 - 2 minutes more until cooked. The poured egg fills the space between the small pieces of fish, allowing the fish to fry well and quickly, brown and at the same time not over-dry the fish.

11. Step 10:

    

    The seized egg is then simply removed, we take out appetiingly fried pieces of fish and serve hot as an independent dish or with a side dish, vegetables. The fish remains delicious even when it cools down, and the remaining bones are easily removed.