And you are literally prescribed red fish? Love this variety, but don't dare to shell out? Yes, given the endless rise in price, this delicacy is beyond the reach of many. Meanwhile, there is a fish that adequately represents this class. Char! He owes its origin to salmon . Meanwhile, the quality is not inferior to its expensive counterparts. That's just for the price. But she pleasantly surprises everyone who accidentally pays attention to this modest exhibit in the window. In a plate with salad, fried char is unique and terribly tasty!

What kind of animal is this? Most likely, it is this question that may now arise for many who are now reading these lines. Meanwhile, we are talking about a relative of salmon, which is found in lakes, rivers and even streams. By the way, its color also depends on where the char lives. Although, no matter where our hero comes from, he is always without scales . Isn't it a pleasant circumstance that promises us saving time and effort, because you don't have to scrape the fish with a knife? Fried in fragrant crackers, it will be simply incomparable. What is one pleasantly crispy crust. And what a delicious sight!

As a rule, the store sells small specimens of red fish. Here comes one thing for two. Char - a variety of fish that are not so fatty like, say, salmon. But it's not dry fish either. Therefore, when preparing it (frying, stewing, baking, steaming), it is advisable to monitor the temperature.

What else is nice for this meal, which will surely delight anyone? You don't need to use a lot of ingredients to prepare this dish. In addition to fish, we will buy crackers, spices, garlic. If there is a ready-made salad mix, everything will be ready in twenty minutes!

Cooking method

Step 1

Let's start with the processing of the char. Since the fish is without scales, so we just have to remove all the insides, cut off the fins, tail and head.

By the way, the carcass is very good and easy to cut, because its bones are very tender.

Step 2

Everything except the innards of the fish can later be used to make a delicious fish soup. Char is incomparable in boiled form. Therefore, cutting off the head and fins, we leave a little fish around the edges.

So, we will wash the carcass under running water and cut into portions. They will make 4-5 pieces.

Step 3

Before you fry the pieces of fish, you need to decide on the breading. In flour? Trite. Therefore, we will come up with an original breading. Everyone has their own preference for spiciness. We will offer this option.

Crackers (and this can be white bread, and gray, and black) will need to be mixed with spices. But for this we must grate crackers. Let's take a big one. Why? Because if we take a small one, we get something like flour, and we need a crispy crust. That's why three is big.

Step 4

Now let's look around and choose the spices. Too easy - take something like black ground pepper. Therefore, finely rub. Pour your favorite spices into the croutons (Italian herbs will look great here!), some dried fragrant herbs such as dill and parsley.

If there is not enough spiciness, sprinkle everything with ground black pepper. The beauty! The flavors are already amazing...

At this point, salt the pieces of fish. Then, without regret, roll them in breadcrumbs.

Step 6

The oil has already warmed up, but we do not reduce the fire. After all, we want the fish to turn out crispy?

Homemade, and especially one of them who monitors their muscle mass and protein content, will thank you for a new, tasty and healthy dish!

• The salt content should be minimal, therefore, the fish and the mix can not be salted - the spices will fix everything.
• The mix can be poured with vegetable (ideally olive) oil, yogurt (for those members of the athlete's family who follow the figure) and sour cream (of course, this is for someone who cares so much about proteins!).
• Do not overheat the oil in the pan.
• Do not overdo it with spices, because everything needs a measure.
• Don't overcook the char in oil - as soon as you fry the fish, immediately place it in a colander to drain the excess oil and the fish will not absorb the oil.
• Do not overcook the char, otherwise it will be dry.

The meat of the arctic char looks like any fish of the salmon family and has a pronounced orange color. In addition, the taste of char cooked in the oven is also delicate, and in combination with many products, it increases its palatability.

In cooking, you rarely meet the meat of this river fish, but you just need to try a dish from char, and you will immediately realize that it is no worse than salmon or sockeye salmon. It can be combined with any side dishes, vegetables and toppings, and you can also cook it in different ways. But now we are talking about how to cook char in the oven.

Char stuffed with spinach and feta

Stuffed red fish is always delicious, so this dish will not pass by any gourmet.

Ingredients:

• 100 g fat-free cream cheese;
• 1/2 st. shredded feta cheese;
• 1/3 tsp chopped onion;
• 1/2 st. chopped spinach;
• 4 char fillets.

1. Preheat the oven to 180 degrees. Spray a baking sheet with non-stick spray.
2. In a bowl, mix cream cheese and feta with a fork until combined. Add onion and spinach, mixing well.
3. Divide each piece of char in half lengthwise without cutting through (make a pocket). Divide the filling and place in the resulting pocket. Place the top of the char back onto the filling and then onto the prepared baking dish.
4. Bake for 20 minutes until fully cooked.
5. Serve with asparagus and garlic.

Oven-baked char in honey-mustard sauce

This dish is quite simple to prepare, because thanks to baking in foil, your tasks are simplified, and the char meat becomes even tastier from this!

Ingredients:

• 1 kg of char, cut into four parts;
• 2 tsp chopped garlic;
• sea ​​salt to taste;
• Honey Mustard Sauce:
• 200 g cream cheese;
• 1 st. milk;
• 4 tbsp honey;
• 3 art. l. Dijon mustard;
• 1.5 tsp chopped garlic;
• green onions;
• parsley.

Fish:

1. Preheat oven to 190°C. Lay a piece of foil on a baking sheet. Its size should be large enough to completely cover the top of the fish and then seal it.
2. Place the fish on a lined baking sheet. Rub the garlic thoroughly, sprinkle with a good amount of salt (about 2 teaspoons) and pepper. Fold the foil over the char to cover it and seal completely with foil.
3. Bake until fully cooked (15-20 minutes). Open the foil, avoiding steam, and fry the fish fillets for another 2-3 minutes in a pan over medium heat. Garnish with green onions, cut the loach fillet in half to make 8 halves and serve immediately with a creamy sauce. Serve over mashed potatoes, rice, pasta or steamed vegetables.

Sauce:

1. In a small saucepan, melt the cream cheese with milk over low heat until the cheese is completely melted and mix well. Beat until smooth, add honey, mustard and garlic, and beat again until the honey has melted into the sauce.
2. Serve it over the char.

Oven char with creamy dill sauce

Another simple oven char recipe that will surprise you with the unique taste of creamy dill sauce. Its aromatic notes only enhance the taste of fish meat.

Ingredients:

• 4-6 loach fillets;
• 1/3 yogurt;
• 3 art. l. mayonnaise;
• 2 tbsp. l. sour cream;
• 1.5 st. l. olive oil;
• 1 st. l. lemon juice;
• fresh dill;
• 2 tsp lemon peel;
• 1 clove of garlic;
• freshly ground pepper;
• sea ​​salt.

Cooking method

1. Preheat the oven to 220 degrees and spray some non-stick spray on a baking sheet.
2. Place the char fillets on a baking sheet and season both sides with salt and pepper.
3. Drizzle both sides with olive oil and lemon juice.
4. Bake for 13-15 minutes, or until done. To check: Gently squeeze the sides of the fillet. If it is still a little soft, cook for another 2-3 minutes.
5. In any bowl, mix yogurt, mayonnaise and sour cream, then mix thoroughly.
6. Then add dill, garlic, lemon zest and remaining lemon juice. Season with salt and pepper if desired.
7. Remove the char from the oven and let stand for 5 minutes.
8. Transfer to plates and serve topped with dill sauce and garnished with fresh dill.

Crispy char in breadcrumbs

A light snack resembling nuggets will be appreciated by you with pleasure. Light and crispy, char pieces are a must try with tartare or other sauce.

Ingredients:

• 1 hour breadcrumbs;
• 1 st. l. olive oil;
• 1 tsp ground garlic;
• 1 tsp thyme;
• 450 g char fillet;
• salt and pepper to taste;
• 1/4 st. flour;
• 1 egg.

Cooking method

1. Collect all ingredients.
2. Preheat oven to 200 degrees. Cover a baking sheet with parchment paper.
3. Combine breadcrumbs, olive oil, garlic powder and dried thyme in a skillet and toast over medium heat until golden brown. Transfer the mixture to a shallow bowl and let cool.
4. Cut the char fillet into small pieces. Sprinkle them with salt and pepper on both sides.
5. In one shallow bowl, add the flour and beat the egg in another. Roll each piece of char well in flour. Then dip in the egg and finally in the toasted breadcrumbs. Click on the flakes to make sure they stick to the fish.
6. Place the char pieces on the prepared baking sheet. Bake at 200 degrees until fully cooked, about 20-25 minutes. Serve with ketchup or homemade tartar sauce.

Char in brown sugar

An unusual and exotic dish that will reveal the taste of the most delicate char meat to the fullest. Thanks to the dark brown sugar, the fish is very spicy and fragrant, and besides, it cooks quickly.

Ingredients:

• 1/2 teaspoon brown sugar
• 1 st. l. chili powder;
• salt and pepper;
• 4 char fillets.

Cooking method

1. Preheat oven to 200 degrees. Cover the baking sheet with foil.
2. In a bowl, mix brown sugar, chili powder, salt and pepper. Place the char on a baking sheet. Spread the sugar-spicy mixture evenly over the top of each fillet.
3. Bake for 10 to 15 minutes, depending on thickness and desired doneness.

Now that you have learned new recipes for char in the oven, you can safely start cooking. And if your char is also freshly caught, then this will only add more stars to the dishes. Don't be afraid to experiment with ingredients and don't forget that these recipes will make you fall in love with Arctic char forever.

The recipes describe delicious and healthy ways to prepare char fish. This fish can be cooked quickly by frying in a pan or using a more laborious smoking recipe for an incredibly tasty delicacy.

Salted fish can be stored in the refrigerator for a long time, and lovers of a healthy lifestyle will like fish baked in foil.

How to pickle char at home

Salted char is incredibly tasty.

Ingredients:

• char - 1 pc;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• black pepper - 1 teaspoon;
• half a lemon;
• sunflower oil - half a glass.

How to cook:

First you need to prepare the fish for cutting:

• rinse in cold water;
• clear of scales;
• remove fins, head and tail;
• rinse in water again.

Then you can start cutting with a sharp knife. It is required to remove the bones, for this the char is cut along the ridge into two equal parts. The bones are removed and the meat is dried with a paper towel. Note that the skin does not need to be removed at this stage.

The next step is salting. The fish needs to be cut into small pieces, mix salt with sugar and rub with the resulting mixture. The prepared pieces are folded into a brining container with a lid and sent to the refrigerator overnight.

The next day, the salted fish should be skinned. Fold the peeled pieces back into a container, sprinkle with pepper, add lemon slices and pour oil. After three hours in the refrigerator, the fish is ready.

How best to cook char

There are many recipes for cooking fish. The most delicious and easiest way to cook is toasting breaded in a pan. This is a very simple recipe and takes very little time. But since oil is used in cooking, the dish turns out to be quite fatty.

The most useful option is baking in foil in the oven. It does not use oil, the dish turns out to be dietary. Also, when cooking char, bones, head, tail and other trimmings often remain. They can be used to make a wonderful soup.

To prepare the soup you will need the following ingredients:

• trimmings from cooking fish;
• potatoes - 4 pcs;
• Bay leaf;
• sweet pea;
• salt;
• pepper.

How to cook:

• fish trimmings are filled with water and boiled for 10 minutes;
• pour the broth through a colander into a saucepan;
• separate the meat from the bones;
• the broth can be diluted with water to obtain the desired amount, bring to a boil;
  Put the chopped potatoes and cook until tender;
• add meat, salt, pepper and bay leaf and cook for another three minutes.

The char soup is ready. When serving on plates, you can add greens or sour cream.

How to cook char in the oven in foil

Ingredients:

• fish - 1 pc;
• lemon - 15 gr;
• basil - 1 leaf;
• coriander - a pinch;
• salt, pepper to taste.

How to cook:

• before starting cooking, it is required to thoroughly rinse the fish, gut and remove the gills;
• salt and pepper the prepared fish and add coriander;
• put slices of lemon and basil inside the char;
• send the fish wrapped in foil to the oven preheated to 200 degrees for 30 minutes;
• After half an hour, the foil must be unfolded and put in the oven for another 10 minutes. This will allow you to get a tender and crispy crust;
• baked fish should be cut into pieces and can be served at the table.

Fried char in a pan

Ingredients:

• char - 1 kg;
• lemon - 0.5 pcs;
• egg - 1 pc;
• cold water - 1 tablespoon;
• rice or wheat flour - 4 tablespoons;
• salt - to taste;
• vegetable oil for frying.

How to cook:

First you need to prepare the fish:

• rinse thoroughly in cold water;
• remove the insides;
• cut off fins and tail;
• rinse with water again;
• cut along the spine and remove the bones;
• cut into small pieces for frying.

Prepared pieces of fish need to be marinated. To do this, they are placed in glassware and poured with lemon juice. Then the container with the fish is covered with a lid and left to marinate for 15-20 minutes.

Pour oil into a frying pan and heat over medium heat. Breaded fish should be fried on both sides until a characteristic golden crust is formed. Ready char can be served with a side dish, such as mashed potatoes.

Char smoking - cold and hot cooking

Preparing fish for smoking.

First of all, you need to gut the char. To do this, with a sharp knife, it is necessary to make an incision along the abdomen between the pectoral fins. Next, the insides are removed using the wide side of the knife. In this case, damage to the insides should be avoided so as not to spoil the taste of the fish.

Next, you need to remove the gills. This will avoid the appearance of blood smudges that can appear during smoking and spoil the appearance of the fish. After that, the carcass should be cleaned of scales and rinsed thoroughly with cold water.

At the next stage, the prepared fish needs to be salted. For dry salting, you need to rub salt on the outside and inside of the char. Then the fish is placed in a container on a layer of salt and left for an hour and a half.

For wet salting, you need to prepare a saline solution. Two main options can be used. When using an 8% solution per liter of water, 80 grams of salt is required. The fish is salted for 10 hours at room temperature.

To speed up the salting process, you can use the option with a saturated saline solution. Salt is dissolved in water until it no longer dissolves. Approximately 30% solution is obtained depending on the temperature. Salting time in this case is only two hours.

When using wet brine, the fish is salted more evenly than when dry. For one kilogram of fish, one and a half liters of solution is desirable. It is strongly not recommended to reuse the brine. If desired, spices can be added to the brine to taste.

Cold smoking

Cold smoking is carried out using smoke at a temperature not exceeding 30 ° C. There are several ways that are slightly different. For the first method, salted fish must be hung and dried. Smoke smoking occurs at a temperature of 30 ° C for 4 days.

The second method differs in that the char must be cut lengthwise into two halves. Pieces of salted fish should be washed and dried with a paper towel. Then the fish is placed in the oven on the grate and smoked at a temperature of 30 ° C for at least a day. As a result, the finished pieces will acquire a reddish-yellow color.

Hot smoked char

Hot smoked smoke occurs at temperatures above 60°C. The first method is that medium-salted fish is tied with twine or pierced with sticks. Smoking is carried out at a temperature of 100-140°C for three hours. Fish smoked in this way is not stored for a long time, no more than two days.

For the second method, lightly salted char is needed. The fish is hung in a still cold oven with the door open and dried for 30 minutes. When the fish turns slightly yellow, the temperature should be raised to 70°C. Increase the heat gradually so that water vapor does not form. The oven must not be heated above 110°C. Smoking takes about 30 minutes, readiness can be determined with a thin wooden stick.

The smoking process gives the fish a beautiful light yellow color. You can turn it into golden, for this, burning wood is sprinkled with ash and sawdust is added, which enhances the formation of smoke. To obtain the desired color, smoke in this way for another 45 minutes.

The third cooking method can be used in field conditions. It will require a bucket or barrel. Wood chocks are placed at the bottom of the bucket, preferably from alder, and juniper is added. A grate is placed in the middle, on which pre-salted char is laid out. The bucket is tightly closed with a lid and a fire is made under it.

Smoking lasts for an hour, then you can check the readiness by the color of the fish, the skin should be dry and golden. Please note that opening the lid before the end of smoking is not recommended.

What kind of char fish is it, how is it useful

Charr refers to salmon fish. The peculiarity of this fish is that it has practically no scales. This greatly simplifies the preliminary preparation during its preparation. Commercially available char is usually small in size, which is also convenient for its use.

The fish has a medium fat content, when baking it is important to monitor its readiness so as not to overdry. During heat treatment, it practically does not change in size, nutritional properties and appearance are well preserved. This fish has a delicate and harmonious taste that can outshine the popular salmon.

Charr fish is rich in fatty acids (omega-3), which support the body's defense functions and help fight inflammation. It also contains vitamins: E, A, D, K, PP, B1, B2, B5, B6, B9 and B12; minerals: magnesium, iron, magnesium, phosphorus and calcium. Due to the increased calcium content, useful properties are preserved even in salted or smoked form.

One hundred grams of meat contains:

• proteins - 19.09 g;
• fats - 5.86 g;
• carbohydrates - 0 g.

Calorie content is 135 kcal.

When buying at retail, the price of frozen char fish per 1 kg is 300-350 rubles.

One of the most delicious and healthy fish available for sale in domestic stores, of course, is char. Recipes for cooking dishes from it are very diverse. After all, this fish can be baked, and fried, and salted, and boiled. Today we decided to bring to your attention several recipes for delicious dishes from this product.

Description of char fish

This red fish is a close relative of the salmon family. However, unlike them, char meat is not as fatty. In this regard, when cooking in the oven, it is important not to overdo it so that the fish does not become dry. On sale, there are mainly small chars, which makes the process of their preparation convenient. The skin of this fish is devoid of scales, so after cooking it becomes crispy and very tasty. When asked how tasty char is, most cooks recommend baking or frying it. Moreover, you can cook not only whole carcasses, but also fillets or steaks.

for a person

Char meat contains many vitamins and minerals (omega-3, E, B6, B12, magnesium, iron, niacin and calcium). Moreover, during the thermal treatment, all the nutrients in the fish are preserved. Thus, char dishes are not only very tasty and appetizing, but also very useful for our body.

char in the oven with rice

For this recipe, we need the following ingredients: 500-700 grams of fish, a glass of rice, two onions, two carrots, two tablespoons of sour cream, three tablespoons of mayonnaise, butter, lemon juice and ketchup to taste.

We cut the washed char carcass into pieces, salt, pepper and sprinkle with lemon juice. Boil the washed rice until tender. Put the pieces of fish in a greased baking dish, which are covered with a layer of rice on top. The onion is cut into half rings, and the carrots are rubbed on a grater. Add ketchup and mayonnaise to vegetables and mix. The resulting mass is laid out in a form on top of rice. Add a few small pieces of butter on top. We send the form to the oven preheated to 180 degrees. After 30-35 minutes, a delicious dish is ready to serve.

Recipe for baked char in sour cream with wine

To prepare this delicious and fragrant dish, we need the following ingredients: 1 kilogram of fish, 50 grams of melted butter, 100 ml of dry wine (grape wine is best), 100 ml of sour cream, and salt and pepper.

Now we go directly to the description of how to cook charr fish. We gut the carcasses, rinse thoroughly, rub inside and out with salt and pepper. We put the whole fish in a baking dish, pour it with oil and send it to the oven preheated to 180 degrees. After 20 minutes, pour the char with wine. After another 20 minutes, add sour cream and bake for another 5-7 minutes, after which the dish is ready to serve.

Baked char in the oven goes well with vegetables, potatoes and rice. Moreover, wine is not an obligatory ingredient in this dish; it can be replaced with lemon juice or even vinegar. However, it is this that gives the fish its unique flavor.

Char fish baked with champignons

How to cook another delicious dish from this product? Very simple: bake it with cheese and champignons! To implement this recipe, we need the following ingredients: two medium-sized loaches, 150 grams of cream cheese, 200 grams of fresh mushrooms, 10 grams of vegetable oil, 50 ml of cream, lemon, a bunch of dill, as well as salt and spices to taste.

We clean the fish carcasses from scales, remove the gills and fins. Then we make a small incision and carefully remove the insides. You can cut off the head and tail, but this is not necessary. We wash the cleaned fish well and dry it a little. We coat the carcass with pepper, and also sprinkle with lemon juice. It will help to neutralize the specific fishy smell and give the meat firmness, so that it does not fall apart during the baking process. After these manipulations, we put the char in a suitable container, close the lid and put it away for 30-40 minutes in a cool place. It is necessary to salt the fish immediately before stuffing, otherwise the meat will become too dry.

We continue to figure out how to cook char fish, and move on to the filling. Wash the mushrooms and cut them lengthwise into small pieces. We heat vegetable oil in a frying pan and fry the mushrooms for 7-10 minutes, until all the juice comes out of them. Finely chop the dill, and grate the cheese on a coarse grater. We combine the fried champignons, dill and cheese together, add cream to them. Mix thoroughly with a whisk until a homogeneous mass is formed, which is placed in a culinary bag.

We stuff the char with the resulting mixture through an incision in the abdomen. We wrap the stuffed carcasses in foil, put them on a baking sheet and send them to the oven preheated to 200 degrees for 30 minutes. After that, unfold the foil, sprinkle the char with vegetable oil and cook for another 5-7 minutes. This is done so that the fish acquires a tender and appetizing crust. So, the baked char in the oven is ready! Serve it preferably with chopped lemon wedges. Moreover, this dish is very tasty not only hot, but also cold.

If there is char in your refrigerator, recipes for its preparation should not be limited solely to baking in the oven. After all, it can also be fried or salted. In addition, the ear from this fish is very tasty.

fried char

To prepare this dish, you need to stock up on the following ingredients: one medium-sized fish carcass, two heads of red onion, one teaspoon of honey, one teaspoon of 0.5 teaspoon of ground red pepper, 100 grams of water, one tablespoon of sunflower oil and lemon pepper taste.

We gut the char, wash and remove the backbone. Cut the fish into pieces, salt and sprinkle with lemon pepper. Heat the sunflower oil in a frying pan and fry the fillet pieces for three minutes on each side. Then add 50 grams of water, close the lid and leave to stew for five minutes, after which we put the fish on a plate. Peel the onion and cut into half rings. We put them in the pan, where the loach was fried before. In a separate bowl, mix honey, vinegar, 50 grams of water and red pepper. Add this mass to the onion and simmer with the lid closed for 5 minutes. After that, you can serve the fish fillet with onions on the table.

Today we talked about several options for how to cook char fish. We sincerely hope that you will like all our recipes. Enjoy your meal!

Fried char is a delicious red fish!

Char is a medium-sized red fish with lean tasty meat. It is easy to clean, because the scales are very small and easily move away. Some housewives believe that char does not need to be cleaned, but simply rinsed well inside and out.

Before cooking, the char is lightly marinated in lemon juice, then crumbled in breadcrumbs. And it turns out juicy, fragrant and with a crispy thin crust. This is delicious!

Rice flour is especially good for breading fish, but both wheat and potato flour (common starch) will do. So, how to cook loach - recipe:

What do you need for fried char

• Char (carcasses) - 1 kg;
• Lemon - 0.5 pieces;
• Egg - 1 piece;
• Rice flour (or plain) - 4 tablespoons;
• Salt - to taste;
• Vegetable oil for frying.

How to cook fried fish Loach

Clean and cut the fish

• Cut off the tail and fins from the char carcass. Slightly scrape the skin with a knife and rinse well inside and out (if there are insides, remove, of course).
• Cut the fish into portions: several times across. Then - each piece is still in half - along the spine. This makes frying easier and faster.

Pickle char

• Put the pieces of fish in an enamel or glass bowl. Pour in lemon juice. Marinate 15-20 minutes.

Breaded and fried fish

• Mix rice flour with a little salt. Beat the egg, add 1 tablespoon of cold water.
• Heat a frying pan with vegetable oil (about 1 cm). Dip the fish pieces first in the egg, then roll in the rice flour. Fry over medium heat on both sides until golden brown.

Char is very good with herbs, tomatoes and cucumbers. An excellent side dish for loach fish will be potatoes, in any form: boiled, mashed, fried!

Delicious fried fish dinner!

Enjoy your meal!