Tiffany Haney
Pike is a freshwater fish known for its odd appearance and profusion of bones, but it can be a tasty meal when cooked properly. It is often prepared in a way that keeps it whole, highlighting its natural flavors. The cooking time for pike in a pot depends on various factors, such as the size and thickness of the fillets, with larger pieces or a whole fish taking longer to cook. The type of pot or cookware used, the cooking method, and the desired level of doneness also influence the cooking time. Here are some tips and guidelines to help you cook pike to perfection.
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What You'll Learn
Boiling pike in vegetable broth
Pike is often overlooked as a fish to eat due to its odd appearance and profusion of bones. However, when cooked properly, it is firm, flaky and filling. One way to cook pike is to boil it in vegetable broth. This method is used in a traditional German dish called pike quenelles or dumplings, which is a dumpling made with two spoons. This recipe outlines how to make the broth and the dumplings.
Firstly, rinse off the pike carcass/pieces and add them to a medium pot. Throw in an onion, a carrot, and some bay leaves, then cover with cold water. Bring to a low simmer, spooning off any scum that rises to the surface. Simmer uncovered for 20-30 minutes. Don't let the broth boil; a nice low simmer is what you're after. Pass the broth through a fine-mesh strainer, or a colander lined with cheesecloth, into a clean pot.
To make the dumplings, soak crustless bread in milk, then mash it into a paste with a fork. Run the fish through a fine die of a meat grinder, or chop it coarsely and pulse it into bits with a food processor; be careful not to let it become a paste. Mix the fish into the bread paste with the remaining dumpling ingredients. Bring a large pot of salted water to a boil. Form the pike mixture into quenelles or little balls, using teaspoons for soups, and drop them into the boiling water.
There are other ways to cook pike, including frying, grilling, and baking. Frying and grilling are quicker methods, with frying taking only a few minutes on each side until the fish is golden brown, and grilling taking approximately 10 minutes for every inch of thickness. Baking is slower, taking 20-30 minutes in the oven at 350°F or 176°C.
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Pan-frying pike fillets
Pike is a tasty freshwater fish with an odd appearance and a profusion of bones. When cooked properly, it is firm, flaky, and filling. Here is a detailed guide on how to pan-fry pike fillets:
Preparation
Firstly, fillet the pike and remove the Y-bones. You can find quick videos on how to do this on YouTube.
Marinating
In a bowl, combine lemon juice, salt, hot sauce, oil, parsley, and Worcestershire sauce. Mix for 15-20 seconds. Place the pike fillets in a shallow dish and cover with the mixture. Marinate at room temperature for 30 minutes, turn once, and marinate for another 30 minutes.
Cooking
Heat a heavy-bottomed frying pan to medium-high heat. Add olive oil and let it come up to temperature (around 350°F). Place the marinated pike fillets in the pan and fry for at least 3 minutes on each side until golden brown. The fillets are done when they are golden and flake easily with a fork.
Serving
Pike fillets go well with green beans, potato salad, French fries, hush puppies, and coleslaw. For a healthier option, serve with steamed broccoli, burgundy mushrooms, or rice pilaf.
Tips
- Avoid overcooking the fish, as this can make it mushy and bland.
- If you are grilling the fish, wrap the fillets in aluminum foil to lock in moisture and help the seasonings cook into the meat.
- If you are baking the fish, leave a little space between each fillet on the baking sheet.
- If you are pan-frying, use tongs to remove the fillets from the pan and place them on a layer of paper towels to soak up the excess oil.
- Be careful not to handle the fish too much while cooking, as this will make it more likely to break into pieces.
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Baking pike in the oven
Pike is a tasty white fish that is versatile and can be prepared in a number of ways. It is a large and hearty fish with thick fillets, making it perfect for baking.
How to Bake Pike in the Oven:
Firstly, preheat your oven to 350°F/ 180°C. If your pike is frozen, thaw it either on the counter for a few hours or overnight in the fridge. The latter method is preferred as it will keep the fish moister. If your pike is fresh, simply rinse it with cold water.
Next, you'll want to prepare the fish. You can bake pike whole, but it is recommended to cut it into steaks or fillets so that the sauce permeates the fish. If you haven't already, remove the head, tail, and fins—you can save these to make a tasty stock.
Now, line a baking dish with foil or parchment paper and brush with oil. Season the pike steaks with salt, garlic powder, and pepper and place them in the baking dish.
In a separate bowl, mix sour cream, water, and oregano. You can also add other spices like garlic, parsley, and Worcestershire sauce if you like. Cover the fish with this mixture.
Finally, bake your pike in the preheated oven for about 20 to 30 minutes, depending on the size of your fish. The internal temperature of fully cooked fish should be at least 145°F.
Your baked pike should be tender and flaky with an opaque white coloring all the way through. Avoid overcooking the fish, as this can make it mushy and bland.
Tips:
- Wrapping the pike fillets in aluminum foil will help lock in moisture and cook the seasonings into the meat.
- If you're baking your pike with vegetables, chop them up and place them in a roasting tin with spices, wine, stock, and tomato paste. Roast for about 30 minutes before adding the fish to the tin and roasting for another 20-25 minutes.
- You can also try marinating the fish before baking. Combine lemon juice, salt, hot sauce, oil, parsley, and Worcestershire sauce in a bowl and mix. Place the pike in a shallow dish and cover with the mixture. Marinate for 30 minutes, turn the fish, and marinate for another 30 minutes. Then proceed to bake as instructed above.
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Grilling pike
Once the pike has been filleted, you can prepare it for grilling by marinating the fillets. To make a marinade, combine lemon juice, salt, hot sauce, oil, parsley, and Worcestershire sauce in a bowl and mix well. Place the pike fillets in a shallow dish and cover them with the marinade. Marinate the fish for 30 minutes, turn the fillets over, and then marinate for another 30 minutes.
After the fillets have been marinated, it's time to grill them. Place the marinated fillets in a well-greased broiler basket and sprinkle them with salt. Grill the pike over medium-hot coals or on a grill setting for 5-8 minutes, turning them once at the halfway point to ensure even cooking. The pike is done when it flakes easily with a fork.
You can also wrap the pike fillets in aluminum foil along with vegetables like asparagus or new potatoes before grilling to create a complete meal in one easy step. Grilled pike pairs well with health-conscious sides like steamed broccoli, burgundy mushrooms, or rice pilaf. Alternatively, you can let the pike take center stage and serve it with simpler sides like sliced ripe tomatoes and corn on the cob.
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Pan-searing pike
Preparation
Before pan-searing pike, it is important to clean the fish properly and turn it into fillets. Pike has a profusion of bones, including infamous "'Y-bones', which need to be removed. You can find tutorials on how to do this on YouTube or by searching for the North Dakota Game & Fish Department video.
Once you have your fillets, pat them dry with paper towels and cut them into 3- to 4-inch-long pieces. Then, sprinkle them with kosher salt and let them sit out at room temperature for about 10 minutes.
Pan-Searing
Place a non-stick pan on the stovetop and heat it over high heat for about 2 minutes. You can tell when the pan is hot enough by dripping water onto it; if the water disappears instantly without smoking, the pan is ready.
Next, baste the fillets with a mixture of hot oil and butter. You can also add some green garlic or scallions and a pinch of salt to the pan. Do not flip the fish over; instead, tilt the pan towards you and use a spoon to ladle the hot oil and butter over the fillets for about 2 to 3 minutes.
After this initial searing, use a spatula to gently flip the fish. Reduce the heat to low, cover the pan, and cook for another 2 minutes. Finally, uncover the pan and continue basting the fish with butter for another minute or two until it is cooked through.
Serving
Transfer the fish to a serving platter or individual plates. You can pour the pan sauce over the fish and add some lemon juice for extra flavour. Season with salt and black pepper to taste.
Tips
- The cooking time for pike is extremely short, and the whole process should take less than 30 minutes.
- When pan-frying larger fillets, you may need to flip them over to ensure even cooking on both sides.
- If you prefer a breaded coating, soak the fillets in milk and salt for 2 hours, then dip them in an egg mixture and roll them in cracker meal or flour before frying.
- Grilling is a nutritious way to cook pike, as it is a lean, protein-packed fish. Wrap the fillets in aluminium foil with vegetables and grill for a fast and easy meal.
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Frequently asked questions
The time needed to cook pike fish in a pot depends on the size of the fish and the heat level. For fillets and medallions, it takes 20-25 minutes to cook on low heat. For larger pieces or a whole fish, it takes 40-50 minutes.
Place the pike in a boiling vegetable broth with onions, or a mixture of water and wine, water and milk, or wine alone. Cook on low heat with a tight lid, adding spices such as garlic, salt, sugar, lemon, onion, peppercorns, dill, basil, and thyme.
The pike is cooked when it turns a lighter color and the flesh separates easily. Use a slotted spoon to remove it from the broth gently.
Pike fish goes well with steamed rice, potatoes, lentils, salads, coleslaw, or millet groats. It can also be served with a butter sauce, dill sauce, or chive or mint oil.
Here is a simple recipe for pike fish in a pot:
- Place the pike fillets in a pot with onion, garlic, bell pepper, diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper.
- Simmer for 20-25 minutes, stirring occasionally, until the pike is cooked through.
- Serve the pike chili over steamed rice or with fresh bread.
