Cut 2 small cleaned pikes weighing not more than 1 1/2 lbs. each into 1 inch pieces, sprinkle with salt & pepper, dredge in flour, and fry in 1 Tablespoon of oil and 2 Tablespoons of butter until nicely browned on all sides.

Reduce heat and simmer until fully cooked. When fish has browned, instead of simmering in skillet, you can transfer it to baking dish with the pan drippings and finish it up in the oven.

Present fish on platter with lemon slices and serve with potato balls and sauerkraut salad.