Fried Northern Pike and Peach Cherry Tomato Salad

This colorful Fried Northern Pike and Peach Cherry Tomato Salad with a delicious herb vinaigrette is an epic combo and summer on a plate. It makes the perfect dinner to enjoy out on the patio with friends and family. Sweet peaches and cherries, juicy ripe tomatoes, fresh basil and salad greens all tossed together when you are craving something fresh and flavorful.

It's all of my wife's favorite things on one plate and comes together in just 30 minutes.

5 from 6 votes

Print Rate

Course: Main Course, Salad

Cuisine: American

Keyword: 30-minute meals, 4th of July, dinner, fish, northern pike, northern pike recipe, northern pike recipes, quick and easy, salad, tomato peach salad

Prep Time: 25

Cook Time: 5

Total Time: 30

Servings: people

Author: Jeff Benda

Ingredients

HERB VINAIGRETTE

¼ cup olive oil
2 Tablespoons cider vinegar
1 teaspoon freshly squeezed lemon juice + zest from 1 lemon
¼ teaspoon kosher salt
⅛ teaspoon black pepper
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
2 Tablespoons chopped fresh basil
2 Tablespoons chopped fresh oregano
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh chives

SALAD

1 cup pitted fresh cherries
2 peaches, sliced into wedges
1 cup cherry tomatoes, cut in half if large
6 cups mixed salad greens

NORTHERN PIKE

1 pound boneless, skinless northern pike fillets
1 teaspoon kosher salt
1 ¼ cups flour
2 teaspoons Sazon Goya seasoning
2 large eggs
2 Tablespoons cold water
canola oil, for frying

Instructions

Gather your ingredients.
Shake herb vinaigrette ingredients up in a jar. Taste and adjust to get it just right for how you like it.
In a large bowl toss the tomatoes, peaches, and cherries with ½ of the herb vinaigrette. Let sit about 15 minutes at room temperature while you prepare the fish.
Pat northern pike fillets dry with paper towels, cut into 3- to 4-inch-long pieces, and then sprinkle them with kosher salt.
Place the flour and Sazon Goya seasoning onto a large plate or pie tin and whisk together with a fork. Combine egg and water in second pie tin.
Coat fish in flour, then egg, and then back into the flour again.
Pour 1-inch of canola oil into a large skillet or Dutch oven. Place skillet over large burner and heat oil over medium high heat. until it reaches 350 degrees F.
Gently set coated fish into hot oil and fry about 2 ½ to 3 minutes on each side. Transfer fried fish to a paper towel lined plate.
Add mixed salad greens to the large bowl with the tomatoes, peaches, and cherries and add half of the remaining herb vinaigrette. You can toss the mixture together with tongs, but I often just use my hands.
Divide salad and the fried fish among 4 large plates and serve remaining herb vinaigrette on the side for those who desire a little extra.