Loach fish is a small species with a smooth body, which is a close relative of the salmon family. But unlike salmon or trout, char meat is not so fatty, but it is very soft, tender and juicy. Many chefs advise such fish to fry or bake, the main thing is not to overexpose it in the oven so that it does not turn out dry.

Oven baked char fish

Loach fish is considered red, it has very tender meat, so the dishes from it are juicy and tasteful.

Cooking such a fish is a pleasure! The absence of scales and small size make the cooking process easy and quick.

Cooking method:

  1. Rub the prepared carcass with salt and pepper, vegetable oil and cover with lemon slices. Leave to marinate for 1 hour.
  2. On a sheet of foil we spread onion sliced ​​in rings, on top - slices of lemon and our fish. Wrap everything in foil and put in the oven for 20 minutes.
  3. After this time, carefully unfold the metal "shell" and bake the char for another 10 minutes, but no more so that the fish does not lose its juiciness.

How to deliciously fry in a pan

The cooked char in the pan is very tasty. Juicy, fragrant, with a crisp fish will not leave anyone indifferent.

Read also: what is the best way to cook char fish

Rice flour is especially suitable for breading fish, but you can use potato or wheat flour.

Cooking method:

  1. We cut the carcass portioned portionwise. First, you can cut it across, and then each piece in half.
  2. Pickle the preparations in lemon juice.
  3. We mix rice flour with salt and pepper.
  4. Beat the egg with a little water (one tablespoon will be enough).
  5. Heat the pan with sunflower oil.We take the fish slices and first dip them in the egg, and then roll in the breading. Fry over low heat until golden brown.

Stuffed Fish with Vegetables

Many housewives are convinced that stuffing fish is a complex and time-consuming task. But such an opinion is erroneous. On the contrary, stuffing char is the strength of any cook.

  • It is enough to remove the skin from the fish.
  • Fill the cleaned carcass with any filling.
  • Then bake in the oven and decorate the dish with fresh herbs and vegetables.

Believe me, your guests will be pleasantly surprised.

Cooking method:

  1. As mentioned above, the first thing you need to carefully remove the skin from the carcass. Everything is simple here - cut off your head, put your fingers under the skin and, moving towards the tail, separate it from the pulp. As soon as you reach the caudal fin, make a small incision along the spine a couple of centimeters from the tail, unscrew the skin and then straighten it. Using a knife, separate the meat from the bones.
  2. Through a meat grinder, we pass fish meat with a clove of garlic, 100 g of bacon and several pieces of bread. The last ingredient must first be soaked in milk. Add spices, egg and chopped parsley to the minced meat.
  3. We stuff the skin with minced meat, but not too tightly, since during baking it can increase, and then the skin will simply burst.
  4. Cover the baking dish with foil, grease it with vegetable oil and spread stuffed fish on top of it.
  5. Preheat the oven to 180 degrees and bake the char for 40 minutes. 10 minutes before readiness, the workpiece can be poured with the resulting juice.

Salting red fish char

Fatty fish such as salmon and trout are suitable for salting. But not everyone can afford it. An excellent alternative is salting of char - it has rather dense meat, it is moderately fat and affordable.

Cooking method:

  1. We cut off the tail and head of the carcass, and we clean it of all the insides.
  2. Along the spine we make an incision and, using a knife, carefully separate the meat along the ridge from one side and the other. Hands remove the meat from the costal bones.
  3. Wash the fillets and dry with a paper towel.
  4. Mix salt (2 tablespoons) and sugar (1 tablespoon). Sprinkle fish stocks on both sides with the resulting bulk mixture.
  5. We wrap the semi-finished products with cling film, you can directly with the plate in which they lie, and put in a cool place for 2 days.

Cooking with potatoes

Baked red char fish with potatoes in creamy mustard sauce will be a good choice for a light dinner, because it contains few calories, which means that it can be consumed even during a diet.

Cooking method:

  1. Cut the potatoes into thin slices, season with salt and pepper, sprinkle with olive oil and put in a baking dish.
  2. Cut the prepared fish into portions, salt and put on top of the potatoes.
  3. We mix 200 ml of cream with chopped parsley, add 2 tablespoons of grain mustard, mix and pour fish over the resulting sauce.
  4. Bake the dish for 40 minutes at a temperature of 180 degrees.

Shrimp Stuffed

Shrimp stuffed with shrimp is an original, beautiful and very tasty dish. You can cook fish not only with shrimp, but also with crab meat, whose taste is very delicate and unique in its own way.

Cooking method:

  1. On the carcass we make small cuts and put thin slices of lemon there.
  2. Grind shallots and fry in butter. Add 50 g of champignons and simmer for another 10 minutes.
  3. We take 200 g of shrimp, 150 g of crab meat and cut seafood into small pieces. Mix them with fried onions and mushrooms.
  4. We stuff the fish with the filling and put it in a greased form. Sprinkle the preparation with pepper, pour over vegetable (olive) oil and put in the oven for 30 minutes.

Cheese and Almond Baked Recipe

Stuffed fish is always a festive dish. Gentle filling, effective serving and ease of preparation make this dish popular around the world.

As a seasoning, you can use chervil, which combines notes of anise, parsley and tarragon.

Cooking method:

  1. Rub the fish with salt, pepper and sprinkle with lemon juice.
  2. Grind a bunch of chervil, mix with grated cream cheese (150 g), cubes of white bread and 2 tablespoons of chopped almonds. Add 200 ml of sour cream and 2 teaspoons of mustard, mix. With the resulting filling, we stuff the fish and fasten the abdomen with toothpicks.
  3. Put in the form of stuffed char, pour a little white wine to it, add butter and put in the oven for 35 minutes.
  4. The finished dish can be served with sauce. To do this, you need the liquid that remains after baking. Add to it a couple of spoons of sour cream, salt and pepper, cook the sauce for several minutes. You can add onion rings and chopped chervil to the finished dressing.

Char meat has excellent taste characteristics and also contains a large amount of minerals and vitamins. Therefore, from such a fish you can cook dishes that are not only mouth-watering, but also useful for our health.

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