Fried Arctic Char
Quick enough for a weeknight, special enough for a holiday — and genuinely good for you. Beyond its wonderful flavor, Arctic char is loaded with nutrients: B vitamins along with vitamins A, E, K, and PP, plus minerals like magnesium, zinc, iron, manganese, sodium, calcium, potassium, copper, and selenium. It's also rich in omega-3 fatty acids, which support a strong immune system and help protect the heart by preventing blood clots.
martynov2021
Recipe author
Fried Arctic Char
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 %
15 g
Fats 40 %
19 g
Carbohydrates 28 %
13 g
284 kcal
GI:
42
/
0
/
58
- Fried fish isn't for everyone — some folks would rather have a piece of meat. But char (and let's be honest, you probably don't cook it that often) fried like this in plenty of oil is worthy of any holiday table, and it works just as well for breakfast, lunch, or dinner. It's easy to make, too. The only tricky part is how slippery it is — but that's char for you. 1. If the char is frozen, thaw it completely; don't rush this step, since the bones pull away from the fillet more easily. 2. Rinse the fish thoroughly under running water to get rid of any off odor — even though it's a red fish, it runs up rivers from the sea. 3. Cut off the head and tail (save them for a fish soup — it holds its own against a salmon broth). Make two cuts along the backbone and remove it, leaving you with two fillets. 4. Depending on the size of the fish, cut each fillet into four or six good-sized portions. Larger pieces taste better and stay juicier after frying. 5. Salt and season with ground black pepper — to taste, of course; a blend of black, white, green, and pink peppercorns works nicely too. 6. Dredge in flour, and don't be shy about it. Char isn't especially fatty, so the flour coating keeps it from drying out. 7. Fry over medium heat for about three minutes on the skin side, then flip and give it two more minutes, until you get an appetizing crust — no longer. Five minutes total is plenty. Garnish with green onion if you like. It disappears fast, eaten hot straight from the pan with no side dish needed. If you do serve it with something, anything goes — from potato purée or fried potatoes or fries to buckwheat, sauerkraut, or simply fresh or pickled cucumbers. Get creative and experiment.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Sea salt - 0 kcal/100g
- Red Fish - 191 kcal/100g
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