Pike perch kebab is a simple, tasty fish dish that can be prepared outdoors using a double-sided grill. You can do this at home if you have an oven. You need to work with fish carefully, because it has very tender meat, which can disintegrate during cooking. No rush is the key to a delicious dish.

The meat of this fish is dietary and very beneficial for the body of an adult and a child. It contains a high concentration of protein, 20 amino acids, vitamins, and minerals. The product is extremely simple to prepare - the carcass is easy to clean, and the meat is easily separated from the bone.

When going outdoors, you can cook pike perch kebab on the grill and serve it with a delicious sauce; you don’t need to spend a lot of time, and the list of products is the simplest:

• fish weighing about 2 kg.
• lemons – 3 pcs.
• garlic - 3 heads.
• boiled water – 150 ml.
• black pepper, allspice, salt, pinch of sugar.

Shish kebab from pike perch on the grill will sparkle with new flavor colors if you serve it with a sauce that includes:

• freshly squeezed juice of 2 lemons.
• medium fat sour cream – 250 ml.
• chopped walnuts – 1 tbsp.
• garlic - 3 large cloves.

Preparation

How to cook pike perch kebab:

• We clean our fish from scales, cut it up, remove the entrails, separate the meat from the bone, and cut it into medium pieces.
• Prepare the marinade for pike perch - mix 150 ml of water, lemon juice, press garlic, add spices (salt, prepared peppers, sugar). Marinate the pike perch for at least 2 hours. If possible, this time should be increased to 8–12 hours (the fish will be better soaked and juicier).
• Combine the ingredients prepared for the sauce and mix thoroughly.
• It is recommended to cook fish on coals, after placing it on a grill (double-sided).

The dish will turn out tasty, juicy, acquire an incomparable aroma and absorb the smell of the fire. This is an excellent snack option that can be made from a fresh catch in nature, or at home. When preparing pike perch kebab, the recipe for which we shared with you today, you can add your favorite herbs and spices to the main ingredients of the marinade or sauce.

Fried pike perch

Recipe photo

Delicious fried pike perch is one of the most delicious dishes made from this fish. Pike perch is probably the most desired fish for most anglers in our region. Catching pike perch is something like aerobatics. Fresh pike perch fillet, especially if the fish has not been frozen, is ideal for cooking on the grill from the heat of burning coals or in a home grill pan.

Pike perch, or as scientists say “common pike perch,” oddly enough, is a close relative of river perch, a fanged beast that is either caught or not caught. Moreover, only a few can predict the pike perch bite in advance, but everyone, without exception, explains the lack of bite by “pressure.” Thus, in response to the question “why aren’t pike perch caught?” you can always find a sufficient number of arguments.

Pike perch is a valuable commercial fish, a fishing target and an excellent product for preparing delicious culinary masterpieces. Considering that the fat content of pike perch meat is minimal, and the protein content is almost a fifth of it, pike perch is an excellent dietary option. Fried pike perch is one of the most delicious dishes, although pike perch can be fried, boiled, smoked, stewed, etc. Pike perch heads boiled with vegetables are an almost ideal homemade fish soup, especially with garlic.

It is almost impossible to spoil pike perch fillet, unless you over-salt it or burn it. A particularly pleasant option that is ideal for campfire cooking while fishing is fried pike perch. This dish is affordable and can be prepared right on the shore after fishing.

A nice thing: fried pike perch can be cooked with or without the skin. In the latter option, you don’t even have to scale the fish; just cut the fillet from the skin with a sharp knife and remove any noticeable bones.

Fried pike perch is prepared with a minimum of spices and herbs. The fish is very tender and cooked well. Baked vegetables are ideal as a side dish; they can be fried at the same time as the pike perch fillet on the same grill. You can prepare a delicious and aromatic sauce or salsa for baked pike perch, which will highlight the exquisite taste of the dish and make it juicier.

About the recipe

• Exit: 2 Servings
• Preparation: 45 min
• Preparation: 15 minutes
• Prepared for: 1 hour

Fried pike perch – grilled river pike perch fillet with vegetables and lemon sauce

Ingredients

• 1-1.2 kg Pike perch
• 1 piece Lemon
• 1-2 pcs Tomatoes
• 1-2 pcs Sweet pepper
• 1 piece Zucchini or eggplant
• to taste Parsley
• 1 piece Egg
• 3 tbsp. Vegetable oil
• Spices Salt, black pepper, nutmeg, dry aromatic herbs, table mustard

Step-by-step recipe for grilled fish - fried pike perch

1. Grilled pike perch with vegetable side dish and sauce are three independent culinary processes. A whole pike perch must be scaled and filleted, carefully selecting all large bones and removing any remaining fins. If the fish is too large, it is worth cutting each fillet in half so that it can then fit on the plate.

Pike perch for frying

Cut the fish fillet and sprinkle with spices

Prepare egg-lemon sauce

Vegetables for garnish

Place the pike perch fillet on the grill

Fry the fish until done

Place fish and vegetable side dish on plates

Grilled pike perch

Grilled pike perch – fresh fillet baked on coals with vegetables and lemon

Pike perch on the grill

As you know, pike perch is a fairly common fish. It lives in freshwater bodies of water - rivers throughout both Asia and Europe. Experienced fishermen said that they came across pike perch measuring 15 - 20 kg, I have never come across one like this, but I have seen an 8-kilogram pike perch with my own eyes. Unfortunately, this giant was caught by far from sportive fishing methods, and far from being caught by sports fishermen.

Pike perch - ideal for dietary nutrition

Pike perch is a valuable commercial fish, an interesting fishing object and an excellent product from which you can prepare delicious culinary masterpieces. In addition, the fat content in pike perch meat is minimal, but the protein content is more than 1/5. Therefore, this fish is perfect for dietary nutrition.

Pike perch can be boiled, fried, smoked (real yummy), grilled, grilled, or stewed. All dishes turn out delicious. It is almost impossible to spoil pike perch dishes, just burn them or over-salt them. A particularly interesting option for cooking pike perch is to cook it on the grill, on a grill. Which is the ideal campfire cooking option. On vacation in Krasnaya Polyana, this recipe for cooking pike perch is very popular. Hotel Villa “Cozy” will gladly provide vacationers with a grill and everything they need to prepare this dish. Boarding houses and sanatoriums in the Russian south are a great place to spend a vacation and relax with the whole family at the resort. Besides vouchers They are relatively inexpensive, even with accommodation in foreign hotels.

So, to cook pike perch on the grill you will need the following:

Ingredients:

800 grams of pike perch, 50 grams of vegetable oil or 150 grams of butter, salt, black pepper, fish seasonings, herbs.

Pike perch dishes are almost impossible to spoil

Recipe:

We clean the pike perch, gut it, wash it well and cut it into portions, or you can leave the whole carcass (as in our version). Then salt and pepper the fish and sprinkle with spices. We put some greens inside the carcass. If the butter is butter, then it should be melted. After dipping the pike perch in oil, place it on the grill.

And now the dish is ready!

As a side dish, you can offer fried potatoes, mashed potatoes, serve lemon slices and tomato sauce in a separate bowl.

Grilled pike perch with aromatic oil

In my opinion, there is no fish tastier than the one baked on the grill. Even my daughter, who, as she grew up, to my great regret, put fish on the anti-favorite listov, has nothing against it and is even very happy when fish is cooked for dinnergrilled. But these are already ours family, subjective taste preferences. But no matter how you decide to cook fish, the main thing is to know what you are doing and why, only then will the result be pleasing.

You can cook any freshwater fish in the same way. You can also use sea salt, but the taste of this marinade is more suitable for freshwater. And you can bake it not on the grill, but in an oven preheated to 220 ° C. Don’t be afraid of such a high temperature, fish loves quick and intense baking.

Make sure to dry the fish with a paper towel before baking. This is very important, and such drying is aimed at removing excess moisture, which would prevent the pike perch from browning well. Therefore, do not be lazy and do it carefully, not forgetting the abdominal cavity of the fish, where a lot of moisture collects.

Additional lubrication of the fish before baking with a thin layer of oil additionally helps an appetizing crust form on the surface.

Leftover flavorful butter with onion and lemon goes great with a simple baked potato.

• 1 large pike perch (or other freshwater fish)
• 1 large onion, grated
• Juice of 1/2 lemon
• Salt to taste
• 4 tbsp. olive oil or other vegetable oil

For butter:

• 100 grams butter at room temperature
• 1/4 bunch chives or small green onions, finely chopped
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt to taste

Marinating fish: 1 hour Cooking time: 30 minutes Total cooking time: 1 hour 30 minutes

1) Clean the pike perch, gut it, wash it well under cold running water and dry thoroughly with a paper towel. Make 3 deep cuts on each side, as shown in the photo.

2) Mix onion with lemon juice, salt to taste and 3 tbsp. vegetable oil. Place the pike perch on a plate and cover it evenly with the resulting mass, not forgetting the abdominal cavity. Leave to marinate for one hour.

3) Half an hour before baking, light the grill or preheat the oven if you are cooking in it.

4) Meanwhile, prepare the butter. Place butter, salt, zest and lemon juice in a blender bowl. Beat until smooth, add chopped green onions and mix well.

5) Place the soft butter on cling film and wrap it into a sausage shape. Place in the freezer.

6) After marinating, remove all marinade and onion, and dry the fish thoroughly with a paper towel, not forgetting the abdominal cavity.

7) Grease the fish on all sides with 1 tbsp. vegetable oil and place on the grill over smoldering coals.

Bake, turning occasionally, until done. The fish should be well browned and completely white in the middle.

Serve the fish immediately, with aromatic butter on top, cut into slices. The ideal complement to grilled pike perch would be grilled potatoes with lard.

Pike perch on coals with aromatic oil

Do you want to try something special? Cook tender fish over coals - this is an ideal dish for a picnic in any company: simple, quick, easy, dietary, healthy and, of course, tasty. I recommend cooking pike perch on coals. Pike perch is famous for its tender flesh, a small amount of bones and the absence of an unpleasant fishy smell. Serve the baked pike perch with a piece of aromatic butter.

Ingredients for “Pike-perch on coals with aromatic oil”:

Basics

Marinade

Fragrance oil

• Butter (room temperature) - 40 g
• Greens (any, to taste)
• Lemon zest (from half a small lemon)
• Lemon juice (to taste)
• Salt (to taste)

Recipe for “Pike-perch on coals with aromatic oil”:

Clean the pike perch, gut it, rinse thoroughly under running water and dry thoroughly with a paper towel. Make 3 deep cuts on each side.

Let's prepare the marinade. Pass the onion through a meat grinder and pour out the juice that has been released. Add salt, vegetable oil and lemon juice, mix.

Place the pike perch in a bag and coat them evenly with marinade, not forgetting the belly. Leave the fish to marinate for an hour (no more).

Let's prepare the aromatic oil. Add lemon zest and finely chopped herbs (I used dill) to butter (room temperature) and mix.

Add salt and lemon juice, mix until smooth.

Place the resulting soft butter on parchment or cling film and wrap it into a sausage shape. Let's put it in the freezer. You can put the butter in silicone ice cube trays.

After an hour, remove all the marinade from the fish and dry it thoroughly (!) with paper towels outside and inside.
Lubricate the pike perch on both sides with a small amount of vegetable oil and place on a grill grate, also greased with vegetable oil.
The Forester grill grate consists of two connected steel meshes with a corrosion-resistant coating, which ensures long service life of the grate. There is a special locking ring on the handle, with which the grill is securely fixed so that nothing falls out of it during cooking.
For a stable position on the grill, the grill is equipped with curved antennae-clamps.

Bake the fish until cooked through, turning the grill occasionally, about 20 minutes.

Serve the fish with a piece of aromatic butter. Bon appetit!

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Perhaps most domestic fishermen dream of seeing large, fanged pike perch among their trophies. This voracious freshwater predator often reaches 15-17 kg in weight, so catching such a giant is an undoubted pleasure. Tender pike perch meat is considered dietary. It is completely low-fat, but at the same time rich in proteins. Thanks to such an impressive size, grilled pike perch, the recipes for which are presented here, is perfect for an outdoor picnic. It’s not difficult to prepare, and it doesn’t take much time. Let's look at the process of preparing four servings.

Main ingredients for grilled pike perch:

• Pike perch meat - 1.5 kilograms;
• Tomatoes – 2;
• Sweet pepper – 1;
• Lime – 1;
• Egg – 1;
• Parsley - to taste;
• Basil - to taste;
• Olive oil - 100 milliliters;
• Mustard - 1 teaspoon;
• Black pepper and nutmeg - to taste;
• Salt - to taste.

As already noted, grilled pike perch cooks quite quickly; the entire process of preparing the dish will take no more than an hour and a half.

Procedure for grilling pike perch

Before grilling pike perch, fresh fish is cleaned of entrails and scales. The resulting fillet should not be cut too finely; a whole piece is best suited for one serving. Like any predator, pike perch does not contain many small bones, so removing them is not difficult. The cleaned fillet pieces must be salted and peppered, and also sprinkled with grated dry herbs. The bulk of the spices are added on one side - opposite the skin. To ensure that the pike perch meat is completely soaked, just leave it in a cool place for a few minutes.

Meanwhile, prepare the sauce. It should be slightly sour and spicy. We take only the yolk from the egg. Salt it and add nutmeg and mustard. Whisk all this together, pouring a spoonful of olive oil into the bowl. The mixture should be quite thick. Add the remaining oil and lime juice to it. Finally mix the sauce and pour it over the fillet pieces. The meat should be marinated for no more than half an hour.

This recipe for grilled pike perch requires the preparation of a simple side dish. Tomatoes and bell peppers are cut into thin slices. Sprinkle them with chopped basil and parsley on top. The meat needs to be fried on the grill for 5 minutes on each side. It is best to use birch coals, although an electric grill will work.

Not long ago I decided to cook pike perch in foil, At first, of course, I was leaning towards , but to be honest, I got fed up and decided to try something new. A dish like fish in foil I have already cooked before, it was pike, catfish, pike perch and perch, so this time I worked on the mistakes. The fact is that pike perch meat is dietary and it is quite dry. It couldn't be dried out any further, it would ruin the fish, so I chose foil, since all the juice would remain inside! Moreover, the stuffing with which I was going to stuff the carcass will give additional liquid - juice, which will make the meat more juicy and tasty!

To begin with, we will need the meat itself, fresh or frozen - it’s not so important, if it’s fresh, we clean and gut it immediately, if it’s frozen, then we first defrost it by immersing the carcass in cold water. I took pike perch from the freezer that were still left with. We remove the gills from the pike perch, they can give off bitterness during the cooking process, and of course we clean it from scales and gut it, and then thoroughly rinse it to remove blood clots.

The most important thing is to thoroughly rinse the abdominal cavity and get rid of the air bubble; it will not be easy, but it must be done! Again, do not allow any remaining scales on the skin, because, unlike smokehouse, it is edible! Next, take and rub the pike perch with salt, don’t be afraid to over-salt, all excess salt will be removed in the future. Having rubbed the fish generously with salt, we proceed to the spices. I try to use proven spices - those that I have already encountered. I’m not saying that they are good - not at all, rather the opposite, but I know them, I know their taste, I know that they contain salt, and you can use your own.

Rub the pike perch with salt outside and inside, then rub with fish spices. Rub this entire mixture, if possible, into the skin and insides of the fish. Leave for 10-15 minutes. Then brush off the excess salt with your hands; by that time, the juice should already be released from the fish. Next we need a bay leaf, several heads of garlic and a couple of medium-sized onions. We put a couple of bay leaves into each pike perch (no more is needed, otherwise the bay leaves will add bitterness to the dish) and also cut the garlic into small pieces and spread it along the spine. We cut the onion into large rings, which we also insert into the carcass, it will add juiciness to the dish.

After all our manipulations, we wrap fish in foil. It is advisable to wrap it in several layers, 2 or more! And the more tightly you roll the fish, the tastier it will be, since the fish in a dense briquette is baked more evenly, and the juice, released evenly, saturates the fish. For baking we only need coals! - no open fire, it will spoil the product. We wait for a large amount of coal - periodically adding firewood, and then, using a shovel or improvised means, we bury it pike perch in foil - in coals….

A very simple homemade recipe for pike perch on coals, step by step with photos. Easy to prepare at home in over 2 hours. Contains only 83 kilocalories. Author's recipe for home cooking.

• Preparation time: 15 minutes
• Cooking time: over 2 hours
• Calorie Amount: 83 kilocalories
• Number of servings: 4 servings

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Type of dish: Second courses

Ingredients for four servings

• Pike-perch fish 4 pcs.
• Table salt to taste
• Lemon 1 pc.
• Spices and seasonings to taste

Step-by-step preparation

1. Grilled pike perch is a very tasty, quick and low-fuss dish. I like pike perch because it doesn’t have a lot of bones, it cleans quickly, and it tastes great. To cook it on coals we will need pike perch fish, lemon, salt and your favorite fish spices. And, of course, a grill with coals. If you wish, you can replace pike perch with any other fish. You can bake the fish either whole or in steaks. Or kebabs on skewers.
2. First you need to prepare the fish. To do this, you need to defrost it and clean it of scales. Start cleaning from the tail, gradually moving towards the head. Make sure there are no scales left on the fish. Then carefully rip open the belly and remove all the insides. If desired, you can remove the head and fins. I did not delete. Then rinse the pike perch thoroughly under running water, inside and out. If you decide to fry fish into steaks or kebab, then cut the fish now, before marinating in spices.
3. Process all fish in this way. And sprinkle with lemon juice.
4. Then rub the fish with salt inside and out. Don’t put too much salt inside, but salt the outside well, since the fish will still take as much salt as it needs. Also, if desired, sprinkle with your favorite fish spices. I used a mixture of chili peppers (in the end the fish was not spicy). Leave the spice-rubbed fish as is until cooking. It took me about 2 hours. You can just leave it on the shelf or carefully put it in a bag and put it in the refrigerator. If you travel outside the house, you can first freeze it in spices. Try not to keep the fish in the heat for a long time, otherwise it will spoil.
5. Let's start cooking. As soon as the coals burn out, carefully place the fish on the grill. And we send our fish to the grill. Cook until done, turning occasionally. Make sure that the coals do not flare up and do not form an open fire, otherwise the fish will burn. Charcoal fish cooks quite quickly, usually about 20 minutes is enough. The fish should have a golden crust on each side.
6. Then carefully remove the finished fish from the grill and transfer it to a plate. If desired, add herbs and vegetables.