Pan-fried pike fillets
Pan-fried pike fillets are a classic freshwater fish dish, typically prepared by dredging the delicate, white-fleshed pike in seasoned flour and cooking it in butter or oil until golden and crispy. This simple preparation highlights the fish's mild, slightly sweet flavor and is a staple in Northern and Eastern European cuisines, particularly in countries like Germany, Poland, and Russia.
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in carbohydrates, with the fat content depending on the amount of butter or oil used for frying. It is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like selenium and phosphorus.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 32 g |
| Carbs | 5 g |
| Fat | 14 g |
| Fiber | 0.5 g |
| Sugar | 0.5 g |
| Sodium | 400 mg |
| Selenium | 38 mcg |
| Phosphorus | 300 mg |
| Vitamin B12 | 4.2 mcg |
| Niacin (B3) | 5.8 mg |
| Potassium | 450 mg |
| Omega-3 (EPA+DHA) | 0.6 g |
Per 1 fillet (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pike has been a prized game fish for centuries in Europe, often featured in traditional holiday feasts and regional recipes. Nutritionally, its firm texture and mild taste make it a versatile and accessible way to incorporate high-quality, low-mercury fish into a diet.
