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Deep Fried Pike Fillets Easy Recipe.
The pike has lean, low fat, firm flesh, which is yellow when raw but flaky white when cooked. One disadvantage of the pike is that it is bony. They inhibit fresh waters but its flesh is as nutritious as that of saltwater fishes. The pike is low in saturated fat, no sugar, very high in manganese, phosphorus, selenium, and in vitamin B12, high in calcium, niacin, potassium, and in thiamin.
1 cooked fillet 124g (Dry Heat) provides: Calories 148, Calories from Fat 17, Total Fat 1.94g, including saturated fat 0.396g, Polyunsaturated Fat 0.711g, and Monounsaturated Fat 0.467g, Cholesterol 136mg, Sodium 81mg, Potassium 619mg, and Protein 30.4g.
Deep Fried Pike Recipe - easy recipe how to deep fry Northern Pike fillets with milk, eggs, oil for deep frying, cracker meal, flour, and fresh lemon.
Ingredients:
- 4 fresh Northern Pike fillets (about 6 ounces each)
- 3 cups milk
- 2 tbsp salt
- 3 eggs
- Oil for deep frying
- 2 cups cracker meal
- 1 cup flour
- Salt and pepper to taste
- Fresh lemon
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Serves/Makes: 4
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How to cook Easy Deep Fried Pike Fillets:
- Rinse fillets well under cold running water, drain it well.
- Soak the pike fillets in a mixture of 2 cups milk and salt for at least 2 hours. Pat dry.
- Heat the oil in a deep pan or skillet. Oil is ready when drops of water disappear instantly without smoking.
- Blend the eggs and remaining cup of milk.
- Mix the cracker meal, flour, salt and pepper on a large plate or bowl.
- Dip the pike in the egg mix. Roll the pike fillet in the cracker meal mix.
- Carefully lay the fish in the hot oil. Do not turn the fish. When golden brown, remove and place on paper towel.
- Serve with fresh lemon and tartar sauce.
Note:
This easy recipe for Deep Fried Pike Fillets is delicious, simple, and really easy to cook.
Great tasting food, it is very affordable dish and is also healthy.
This recipe for Deep Fried Pike Fillets serves/makes: 4
Main Ingredient: Pike
Preparation Method: Deep Fried
How to fillet Pike:
Make vertical cut behind head, down to, but not through the backbone. Turn knife flat and parallel to the backbone and cut backward along top of backbone. You should be able to feel and hear "clicking" rib-bones and "Y" bones being cut through with the blade. There is a row of small bones down the center, that could be removed with a V-shaped cut along each side of the center bones. With the backbone exposed, bones will be observed running parallel to it on either side. Make a cut down and slightly inward along the outer edge of these bones. Work down and over the ribs and remove the flank fillet. Repeat for other side. Cut fillet free from each side of dorsal fin back to tail.
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