fish
1 pike, weighing 1.4-1.8kg / 3-4lb
ice water
salt
flour
1 egg, beaten
dry breadcrumbs
Scale and clean the pike thoroughly, remove the head, fins and
tail.
Cut the fish into 30cm / 1-11/2 inch thick steaks,
place in a large bowl and cover with ice water. Remove from the icewater
when the fish feels firm, 15-25 minutes.
Dry well and rub lightly with salt and flour. Brush the steals with
the beaten egg and coat with the breadcrumbs.
Fry gently in shallow fat ( or oil ) for 25-30 minutes until
tender.