Pike fried in a frying pan - you'll lick your fingers

Pike can rightly be called a royal fish. Its meat is tasty and tender, and practically does not have the specific fishy smell inherent in many species. And to emphasize the natural taste, you don’t need to come up with complex combinations of spices and other ingredients; you just need to fry the pike. The easiest way is to let it salt a little and fry it, rolling it in flour. Today on the table there will be tender, aromatic and incredibly tasty pike fried in a frying pan.

Ingredients:

• pike carcass 400 g.
  
• wheat flour 2 tbsp.
  
• lemon (juice) 1 tbsp.
  
• pinch of salt.
  
• ground pepper.
  
• vegetable oil for frying.

How to cook pike in a frying pan

Prepare everything you need. Clean the pike inside and out, cut off the head and fins. Wash the fish thoroughly and let it dry naturally or blot the moisture with a paper towel.

Using a sharp knife, cut into steaks about a centimeter thick. If desired, you can immediately fillet the fish, removing the backbone along with the rib bones, and then divide it into portions. Salt and sprinkle with freshly ground pepper on both sides.

Sprinkle with lemon juice.It is better to take fresh lemon, so the juice will be distributed more evenly.

Let marinate for 20-60 minutes. The longer, the more tender the pike will be. Dredge steaks in flour on all sides, shaking off excess.

Heat vegetable oil in a frying pan; its layer should reach a third of the height of the fish pieces. Place the pike. Fry over medium heat, turn over after a minute. Then turn it over again. This technique will ensure even cooking and maintain juiciness. The meat should turn white and separate well from the bones.

Pike fried in a frying pan is ready. Under the flour crust, the fish turns out very tender and aromatic.