Pike with mayonnaise in batter

10 servings
1 hour 45 min


1. Clean the fish, cut off the head, fins, tail, wash. The pike's thin bones will become soft after frying. If you take another fish, the bones will need to be removed.

2. Fold the carcasses into a large container, salt, add a pepper.

3. Break the eggs into a bowl, whisk them for 5 minutes.

4. Put down the mayonnaise, add a pinch of salt (to taste). Mix everything until homogeneous.

5. Preheat the pan with the vegetable oil. The fire should be weak. Cook the flour - pour it into a wide, flat plate.

6. Dip the pike carcasses in the egg-mayonnaise mixture, then put on a plate with flour, roll on both sides, then dip again in the egg-mayonnaise mixture.

7. Fry on both sides until appetising, ruddy, golden crust (until the fish are ready). Do not add fire. Enjoy your meal!