Pike with tzatziki sauce

Fresh pike is not something I come across often, but when someone brings one straight from the pond, I don't hesitate with the recipe. Usually, my husband handles cleaning and portioning, and I take it from there. I keep everything as simple as possible to avoid overshadowing the fish's flavor. A quick option is to make fried rounds and a fast sauce with yogurt and cucumber, something between tzatziki and a fresh dip.

Quick Info

Total time: approximately 40 minutes, depending on your pace
Servings: 2-3, depending on your appetite
Difficulty: easy, no complicated steps
Recipe type: quick dinner or lunch with fresh fish

Ingredients

10 rounds of pike (slices cut from a cleaned pike)
salt
cornmeal (enough to coat all the rounds)
oil for frying

For the sauce:
1/2 cucumber (medium, no further specifications)
300 ml creamy Greek yogurt
2 garlic cloves
1/2 tablespoon lemon juice
2 sprigs fresh parsley
1 sprig fresh mint
salt

Preparation Method

1. Prepare the pike rounds. If they are not already portioned, cut the fish into thick slices about two fingers wide. Rinse them, then let them drain or pat them dry with paper.

2. Sprinkle salt on each piece on both sides. Don't overdo it; fish needs just a light seasoning.

3. Prepare a wide bowl with cornmeal. Coat each round in the cornmeal, ensuring they are completely covered on all sides.

4. Heat a skillet with oil (enough to cover the bottom of the pan generously). When the oil is hot, add the rounds to fry, making sure not to overcrowd the pan.

5. Fry the rounds until they are golden and crispy on the outside, a few minutes on each side. Check to ensure they are cooked through but not dry.

6. Remove them to a plate lined with paper towels to absorb excess oil.

7. While the fish is frying, prepare the sauce. Peel the cucumber and cut it into smaller pieces (if the skin is thick, you can remove it; otherwise, leave the skin on). Place the cucumber, yogurt, peeled garlic, lemon juice, parsley, and mint into the container of an immersion blender. Blend briefly until you have a smooth sauce. Adjust salt to taste.

8. Serve the fish while it's warm, alongside the yogurt and cucumber sauce. You can drizzle the sauce over the fish or keep it in a separate bowl.

Why I Make This Recipe Often

When I have fresh fish, I don't complicate things. Quick frying and a cold sauce don't take much time. I prepare everything in one session, leaving no work for later. Pike has a clean taste and pairs well with a refreshing sauce. It's a practical recipe that doesn't require hard-to-find ingredients.

Tips and Variations

Tips

The oil must be well-heated before adding the fish; otherwise, it won't form a crust.
Coat the rounds in cornmeal just before frying to prevent them from getting soggy.
Don't add too many pieces at once to the pan; they fry more evenly if they have space.

Substitutions

You can also use other fresh white fish – perch, bass, or carp, if you have them available.
If you don't have Greek yogurt, use a thicker yogurt and drain it a bit to remove excess whey.

Variations

You can add a bit of dill to the sauce if you want more green flavor.
The sauce can also be made with just parsley if you prefer without mint.
If you don't have an immersion blender, you can chop everything very finely and mix it with the yogurt.

Serving Ideas

The fish is best enjoyed warm, with the cold sauce on the side. It goes well with a simple green salad or boiled potatoes if you need a side dish.

Frequently Asked Questions

Can I use frozen pike?
Yes, if you don't have fresh. Thaw it slowly in the fridge, then pat it well with paper before salting and coating in cornmeal.

Can the fish be baked instead?
You can try, but you won't achieve the same crispy crust as frying. The recipe is designed for frying.

What if the sauce is too runny?
If you're using thinner yogurt or a very juicy cucumber, drain the cucumber a bit beforehand, or use only the firm center. Use thick yogurt.

Does the sauce need to chill before serving?
It's not mandatory, but if you want it cooler, you can let it sit in the fridge for 15-20 minutes.

Nutritional Values

The values are approximate. For 3 servings, one serving has about 350-400 kcal, with approximately 30 g of protein (from fish and yogurt), 15-18 g of fat (depending on how much oil remains on the rounds), and under 10 g of carbohydrates (from cornmeal and a bit from yogurt). The sauce adds few calories and more protein. The exact amount varies depending on how much oil each piece of fish absorbs while frying.

Storage and Reheating

Fried fish doesn't keep well for more than a day; it gets soggy and loses its crispy texture. If there are leftovers, you can briefly reheat them in a non-stick skillet without any additional oil. The yogurt sauce keeps in the fridge, covered, for up to 2 days. It's best fresh, as the cucumber will release water otherwise.

The husband in charge prepares, cleans, and portions the fish. The slices are salted, coated in cornmeal, and fried in hot oil. Remove the fish onto a paper towel to absorb excess oil. The chopped cucumber, yogurt, and other ingredients are blended with an immersion blender. Serve the crispy pike hot alongside a tzatziki-like sauce.

When you have very fresh and controlled-origin delicacies, prepare them as simply as possible. The meal will be delicious anyway, and it’s not worth compromising the taste.

 Ingredients: 10 pike fillets, salt, flour, cornmeal, oil for frying, for sauce - 1/2 cucumber - 1/2 tablespoon lemon juice - 2 garlic cloves - 2 sprigs fresh parsley - 1 sprig fresh mint - 300 ml creamy Greek yogurt - salt

 Tags:  fried pike fried fish