Pike fillet in a pan
Description
The dish is prepared without unnecessary complications. My grandfather is an avid fisherman. He knows all the intricacies of catching fish, as well as cooking it. Even in the most expensive restaurants, I've never come across a pike as perfect as the one my grandfather used to prepare. The most important part of the cooking process is removing all the bones from the pike. After thorough checking, the actual cooking takes very little time, making this recipe perfect for a busy homemaker. The finished dish can be served immediately.
Instructions
- 1
Step 1
Grind the salt and spices into a powder in a mortar.
- 2
Step 2
Rub the pike fillet with spices and let it sit for 15 minutes.
- 3
Step 3
In a separate container, prepare the batter by mixing the eggs with the remaining spices and whisking.
- 4
Step 4
Add half a cup of boiled water, gradually adding flour one tablespoon at a time, the amount of flour depending on the situation. It's important that the batter ends up as thick as honey—it should flow, but not pour out.
- 5
Step 5
Dip the pike fillet into the batter.
- 6
Step 6
Place the fillet on high heat and sear until golden brown.
- 7
Step 7
Fry on both sides until done, 5–10 minutes each.