Fish char - recipes

Today we will tell you that it is possible to cook a char from fish and offer a few simple and affordable recipes.

This type of red fish is characterized by a low fat content and low calorie content, which is especially interesting for those who watch their weight.

How to cook a grilled fish char - a recipe in a frying pan

Ingredients:

Preparation

  1. Before cooking in a frying pan, the fish should be cleaned, dried and cut into pieces.
  2. Sprinkle slices with lemon juice, add salt to taste and leave for about fifteen minutes to marinate.
  3. Warm up in a frying pan sunflower or olive oil without flavor, and in the bowl, mix the chicken egg and water.
  4. We chop each piece of chicken fish into the egg mixture, panning it in rice flour and spread it into the incandescent oil.
  5. We brown the slices on one side, turn it over the other and finish the cooking, reducing the fire a little.

How to salt fish char - a recipe?

Recipe for salting fish grits is simple and not particularly troublesome, but the result, well, just lick your fingers!

Ingredients:

Preparation

  1. First we clean the carcass, cut off the tail, fins and cut off the head.
  2. We cut the fish along the ridge, separating the fillets, and put the obtained layers of fish pulp on the skin in a container or other suitable vessel, pouring a mixture of salt and granulated sugar.
  3. Leave the workpiece for twelve hours or at night, after which we remove the skin, and cut the clean flesh into portions and put them in a bowl, pouring pepper and shifting with lemon slices (pitted).
  4. Fill the billet with sunflower or olive oil without the aroma, so that it completely covers the fish slices and let it brew for a couple of hours.

Fish char - a recipe in the oven with ham and vegetables?

In this case, we bake the char together with a mixture of ham and vegetables before baking. The final result will amaze even captious gourmets, so it's delicious, original and unusual.

Ingredients:

Preparation

  1. To realize the idea of ​​the carcass we clean, wash, remove from the fins, tail, gills, and if desired, and from the head.
  2. For filling shinkuem peeled Bulgarian pepper and ham cubes or straws. We grind not the large quarter-rings the peeled bulb and finely chop dill.
  3. Mix in a bowl of ham, Bulgarian pepper, dill, onion and breadcrumbs, season the ingredients with juice of half a lemon, salt and ground pepper and mix.
  4. Fish salt, pepper on all sides, and then fill with cooked stuffing and prick your abdomen with a toothpick.
  5. From above, cut the carcass of the char to the ridge across several places and insert into the slices the lemon slices.
  6. Place the fish in an oily-oiled baking tank and cook at a temperature of 185 degrees for half an hour.

For lovers of especially juicy fish, we recommend to wrap the stuffed char in a foil beforehand, and then put it in the form and send it for further preparation.