Fish from the salmon category enjoys great success in cooking and, as a rule, occupies one of the main places on holiday and everyday menus. Practical advice, the intricacies and details of good cuisine will help you learn how best to cook char. Any housewife, having familiarized herself with culinary recipes fish dishes, will receive pleasant praise: “Delicious!”

What's the best way to cook fish?

Many dishes are prepared from char; it can be fried, boiled, salted, or baked. It can be prepared either whole or as fillet. The cutting technology is very simple and does not depend on the size of the fish. The first thing to do is wash it well running water, then remove the entrails, gills and fins. The tail and head are left as desired.

The main advantage of the product, which will not spoil the mood of housewives, is that Kamchatka loach does not have large scales, so there is no need to clean its outer cover. By cutting the carcass into two halves and removing the vertebral bone, you get 2 fillets with skin from one flesh, which can be prepared in the most basic way.

The fish will turn out tasty, tender and retain useful vitamins if you follow simple cooking rules, these are:

fry fish in large quantities oil for no more than 5 minutes, in a moderately heated frying pan;
bake only in foil or parchment paper, preserving its juice and aroma;
When salting, do not use spices;
boil in large pieces, dipping them into boiling water salt water with the addition of dill or parsley;
use only enameled and pottery, cast iron frying pan.

At home, if you want to learn how to cook fish different ways everyone can do it. Using different ingredients you can give it a unique taste and aroma. The main thing is to know three basic rules that are suitable for cooking any fish. Before you eat a product, it must be in water, oil and wine.

Frying Char in a frying pan is tasty and satisfying

In order for the char cooked in a frying pan to be tender, juicy with a crispy crust, you first need to go through all the main stages of its preparation: defrosting, cleaning, cutting, removing the watery smell. For cooking, fillet with skin is usually used.

After making several cuts in the skin and lightly dredging the fillet in flour, fry it with different sides for 5 minutes in a large amount of hot oil, over medium heat. The main thing here is not to overcook the fish in the pan so that it does not turn out dry. The finished fillet can be poured with white wine.

Baking char in the oven

Medium-sized fish baked in the oven, in a sauce of wine and sour cream, will be the simplest preparation in 30 minutes. To begin with, you need to clean the fish, rub it with salt outside and inside, place it in a deep baking pan, greased vegetable oil and place in an oven preheated to 180°C. The product must be baked for 20 minutes, periodically basting with the released fish juice.

After the time has passed, pour in half a glass of white wine and leave to simmer for another 5 minutes. Finally, add 200 grams of sour cream, extending baking for 7 minutes. Oven-baked Char goes well with salad fresh vegetables.

Salting red char fish at home

Salted red fish is considered a universal, healthy cold appetizer and goes perfectly with any vegetables. The salting process at home takes only 20 minutes. Place fish fillets in an enamel bowl, skin side up, sprinkle with a mixture of mixed ingredients, cover with film and set to salt for 2 days.

For regular salting per 1 kg of carcass you will need:

sugar - 2 tbsp. spoons;
salt - 1 tbsp. l.;
a pinch of lemon zest;
Sunflower oil, odorless.

Lightly salted char can be obtained by keeping it in salt for 8 hours. To make the fish softer and tastier, rub it with sunflower oil before salting. You can add pepper for a spicy taste. Bay leaf, garlic.

Options for stuffing char

So that for any housewife a fish dish is not ordinary and known to everyone, there are recipes that can become a source of pride for her. Nourishing, healthy dish Fish can be cooked quickly and at a lower cost if you use one of the most delicious cooking methods.

With ham and vegetables

The most accessible and simple recipe for beginner housewives. Clean a medium-sized fish, remove the head, rinse the fins under running water. After drying the carcass with a napkin, add salt and pepper, sprinkle with lemon juice, and leave to marinate.

Required ingredients:

loach - 1 kg;
Bell pepper- 5 pieces.;
ham - 250 g;
lemon - 1 pc.;
pepper, salt, dill, oil.

Finely chop the ham, sweet peppers, onions, and dill and mix. Then grease the fish with sunflower oil and stuff it with the resulting mixture. Make cuts on top to place lemon slices. Bake the fish on a baking sheet greased with butter in the oven at 180°C for 20 minutes.

Kamchatka char stuffed with shrimps

Clean, wash and salt 1 kg of fish. Make slanting cuts on the top and insert lemon slices into them. For the filling, fry finely chopped onions and mushrooms in butter until tender, boil 150 g of shrimp in salted water, peel and separate into fibers.

Mix all the products and place them in the prepared carcass. Place the fish on a greased baking sheet, sprinkle with pepper, pour olive or sunflower oil, and sprinkle with breadcrumbs. Bake in moderate hot oven within 30 minutes.

Char with cheese and almonds

The recipe for baked char with cheese and almonds will not leave even an avid gourmet indifferent. To begin with, the fish must be carefully gutted, the fins trimmed, the gills removed, and thoroughly washed under running water. cold water. Then add salt, pepper, lemon juice and leave to marinate for a couple of hours.

For the filling, peel and chop almonds, grate hard cheese, finely chop the bread crumb and dill, add 2 tbsp. l. sour cream, salt and mix. Place the stuffed product in a baking dish and pour on top olive oil and white wine. Bake in a moderately preheated oven for 30 minutes.

Char fish with potatoes with mustard sauce

Small fish, gut, rinse, salt and pepper. For the filling, boil the potatoes and cut into strips, lightly fry the chopped onion in sunflower oil. Mix everything. Place fish stuffed with potatoes on the bottom of a saucepan, greased with oil, and pour mustard sauce over it.

Ingredients for sauce for 1 kg of fish:

vegetable oil - 200 g;
ready mustard, Apple vinegar- 1 teaspoon;
two egg yolks;
salt, pepper to taste.

Mix the yolk, mustard and salt well. While whisking continuously, pour in the slightly warmed mixture in small portions. sunflower oil. Add vinegar to the resulting mixture and stir thoroughly. The dish is baked in the oven for 30 minutes at 180°C.

Before cooking char fish, you need to check it for freshness. A pure sea or river product has a pleasant, sweetish algae smell. The fish's gills and fins are red, its upper cover is smooth and shiny, and it feels dense and elastic to the touch.

In the absence of characteristic indicators, the char is considered stale and it is unlikely that anything can be prepared from it. It is important to know that when cleaning and cutting fish it is convenient to use only a sharp knife middle length or special stainless steel kitchen scissors.

Homemade way to remove wrinkles and bags under the eyes

The folk method will get rid of all worms in 3 days!
Take...

The secret of eternal youth Rotaru
It turns out the singer...

Ksenia Borodina was sued for disclosing her weight loss secret.
Find out more today:

You can lose 7-9 kg in a week without...
It is important to drink one drink on an empty stomach...

A common ingredient restores the liver in 2 days!
-

The doctors hid it! The fungus is afraid of ordinary fire...
Read more here ->

You'll be surprised how many worms come out
if you add steam to the water...

Remedy for age-related obesity
Destroys fat that cannot be lost with diet...

Tarasova shocked the audience!
I lost 30 kg. in 2 weeks, dripping behind the tongue...

Varicose veins are a serious disease!

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

Description of the char fish

This red fish is a close relative of the salmon family. However, unlike them, char meat is not so fatty. In this regard, when cooking in the oven, it is important not to overcook it so that the fish does not become dry. The most common loaches on sale are not large sizes, 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 chefs recommend baking or frying it. Moreover, you can cook not only whole carcasses, but also fillets or steaks.

for humans

Char meat contains many vitamins and microelements (omega-3, E, B6, B12, magnesium, iron, niacin and calcium). Moreover, during thermal treatment, everything nutrients are preserved in fish. Thus, char dishes are not only very tasty and look appetizing, but are also very beneficial 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.

Cut the washed char carcass into pieces, add salt, pepper and sprinkle with lemon juice. Boil the washed rice until cooked. Place fish pieces in a greased baking dish and cover with a layer of rice. The onion is cut into half rings, and the carrots are grated. Add ketchup and mayonnaise to the vegetables and mix. Place the resulting mass in the mold on top of the rice. Add a few small pieces on top butter. Place the mold in an oven preheated to 180 degrees. In 30-35 minutes delicious dish ready to serve.

Recipe for baked char in sour cream and wine

To prepare this tasty and aromatic 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, as well as salt and pepper.

Now we go directly to the description of how to cook char fish. We gut the carcasses, wash them thoroughly, rub them inside and out with salt and pepper. Place the whole fish in a baking dish, add oil and place in an oven preheated to 180 degrees. After 20 minutes, pour wine over the char. 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, in this dish, wine is not a mandatory ingredient; it can be replaced with lemon juice or even vinegar. However, it is precisely this that gives the fish its unique aroma.

Loach fish baked with champignons

How to prepare another delicious dish from this product? It’s very simple: bake it with cheese and champignons! To bring this recipe to life, we will need the following ingredients: two medium-sized loaches, 150 grams cream cheese, 200 grams of fresh champignons, 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 cut 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. Coat the carcass with pepper and also sprinkle with lemon juice. It will help neutralize the specific fishy smell and give the meat firmness, so that it will not fall apart during baking. After these manipulations, place the loach in a suitable container, close the lid and put it in a cool place for 30-40 minutes. 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 champignons and cut them lengthwise into small pieces. Heat the 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. Combine fried champignons, dill and cheese, add cream to them. Mix thoroughly with a whisk until a homogeneous mass is formed, which is placed in a cooking bag.

Stuff the loach with the resulting mixture through a cut in the abdomen. We wrap the stuffed carcasses in foil, place them on a baking sheet and place them in an oven preheated to 200 degrees for 30 minutes. After this, unfold the foil, sprinkle the loach 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! It is advisable to serve it with sliced ​​lemon slices. Moreover, this dish is very tasty not only hot, but also cold.

If you happen to have 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 pickled. In addition, the fish soup made 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 red onions, one teaspoon of honey, one teaspoon 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 it 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 simmer for five minutes, after which we put the fish on a plate. Peel the onion and cut into half rings. Place them in the pan where you previously fried the char. In a separate bowl, mix honey, vinegar, 50 grams of water and red pepper. Add this mass to the onion and simmer for closed lid 5 minutes. After this, 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 all our recipes will be to your taste. Bon appetit!

Hello everyone who stopped by!

I’ve been familiar with a fish called loach not long ago, only about 2 years or so.
I found out about it thanks to a friend who advised me to cook this fish for my child. Since it is very healthy, has few bones and is incredibly tasty.
I began my acquaintance with this fish with caution. I didn't know how to cook it.
I brought a frozen one from the store, defrosted it and ran to look for recipes on the Internet. But I didn’t find anything suitable at that time.
Now, after a while, I have learned how to cook this fish in a tasty and healthy way.
I got acquainted with its features and know how to give it to a child correctly.

Its scales are insignificant and small. Char is easy to clean.
There are not many bones, the main one along the ridge and fin bones, but sometimes there are small ones, this is very rare, you should be careful! Although the seller from the fish department claims that this cannot be.
And also, depending on the season, as I have already noticed, the color of this meat may differ from each other, sometimes it is white, and sometimes red. The meat turns red when a fish feeds on other fish, as the same know-it-all from the fish store explained.
So, in order to bake char fish with vegetables in foil, you will need the following products.

The fish in the photo has already been cleaned, but with fins, which I will also definitely remove.
Place a piece of butter in a frying pan and melt it.

Meanwhile, grate the carrots on a coarse grater and chop the onion in any way.

Fry the chopped vegetables in oil.

Add a couple of tablespoons of sour cream, it doesn’t matter what fat content, this moment I have 20%, but it can be less or more.

Salt and pepper the vegetables, add a few drops lemon juice. I'm squeezing straight out the lemon. You need to be careful not to overdo it, otherwise it will turn out sour.
Fry just a little, just so that the vegetables are stewed in this whole mixture.

Cut the fish into portions. What kind of seeds there are, they all remain in place, and they will be easy to remove later.
I decided to cook only 3 pieces for dinner for my family, and left the tail for soup, but that’s another story, not related to the matter.
If you need to cook a lot, you can always use more fish. And perhaps your loach will be larger than mine.
I divided the fish into three parts and placed it on squares of foil.

Add the slightly cooled vegetable mixture to the fish.

Wrap the foil tightly.

And put it in the oven for 40 minutes at 200 degrees. I have a very slow and quiet oven, which is why everything takes so long to cook. You may need less time to cook this fish.

After the time has passed, we take out the fish and see how it is baked. Even the skin came off. Juice came out from the vegetable mass and the fish itself.
The aromas were simply magical!
My family could hardly wait for dinner with such a fragrance.
I decided to serve the char fish with horns and sauerkraut salad.

Once again my family was pleased with the fish dinner.
True, for my 29-month-old child, I carefully inspect each piece before putting it on his plate. There really are few bones in it, only the main ones, but sometimes there are small and sharp ones. You always need to be extremely careful!
I try to cook char fish every week, mostly this way, it’s the best for us.
Little time was spent and little money was spent.
We sell char for 270 rubles per kilogram, such a fish fetch 200 rubles, keep in mind that I included everything except the tail. We also count sour cream, butter, carrots and onions with spices - total: 220 rubles.
The cost of one serving is approximately 73 rubles.
It took about an hour: 40 minutes for baking and 20 minutes for preparing the fish and vegetables.

Try this delicious fish too!
Bon appetit!

Cooking time: PT01H00M 1 h.

approximate cost servings: 73 rub.

The recipes describe delicious and useful ways cooking char fish. This fish can be quickly prepared by frying in a frying pan or using a more labor-intensive smoking recipe to obtain an incredibly tasty delicacy.

Salted fish can be stored in the refrigerator for a long time, and for those who like healthy image life will love fish baked in foil.

How to pickle char at home

Salted char is incredibly tasty.

Ingredients:

• loach - 1 piece;
• 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;
• remove scales;
• remove fins, head and tail;
• rinse in water again.

Next, you can start cutting with a sharp knife. It is necessary to remove the bones; to do this, the loach is cut along the ridge into two equal parts. The bones are removed and the meat is dried with a paper towel. Please note that there is no need to remove the skin at this stage.

The next step is salting. You need to cut the fish into small pieces, mix salt and sugar and rub with the resulting mixture. The prepared pieces are placed in a pickling container with a lid and placed in the refrigerator overnight.

The next day, remove the skin from the salted fish. Place the peeled pieces back into the container, sprinkle with pepper, add lemon slices and add oil. After three hours in the refrigerator, the fish is ready.

How to best cook char

There are many recipes for cooking fish. The most delicious and easiest way to prepare it is by frying it in a pan, breaded. 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 healthiest option is baking in foil in the oven. In this case, no oil is used, the dish turns out to be dietary. Also, when cooking char, bones, head, tail and other trimmings are often left behind. They can be used to make 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 meat from bones;
• the broth can be diluted with water until required quantity, boil;
  Add chopped potatoes and cook until done;
• add meat, salt, pepper and bay leaf and cook for another three minutes.

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

How to cook char in the oven in foil

Ingredients:

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

How to cook:

• before starting cooking, you need to thoroughly wash the fish, gut it and remove the gills;
• the prepared fish should be salted, peppered and coriander added;
• put lemon slices and basil inside the loach;
• place the fish wrapped in foil in an oven preheated to 200 degrees for 30 minutes;
• After half an hour, you need to unwrap the foil and put it in the oven for another 10 minutes. This will allow you to get a tender and crispy crust;
• The baked fish needs to be cut into pieces and can be served.

Char fried in a frying pan

Ingredients:

• loach - 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 entrails;
• cut off fins and tail;
• rinse with water again;
• cut along the spine and remove the bones;
• cut into small pieces for frying.

Prepared fish pieces need to be marinated. To do this they are placed in glassware and sprinkle 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 must be fried on both sides until a characteristic golden crust forms. Ready char can be served with a side dish, such as mashed potatoes.

Smoking char - cold and hot cooking

Preparing fish for smoking.

First of all, you need to gut the char. To do this, use a sharp knife to make a cut along the belly between the pectoral fins. Next, the insides are removed using the wide side of the knife. In this case, you should avoid damaging the insides so as not to spoil the taste of the fish.

Next you need to remove the gills. This will avoid the appearance of blood stains that may appear during smoking and spoil appearance fish. After this, you should clean the carcass from scales and rinse thoroughly with cold water.

On next stage prepared fish must be salted. For dry salting, you need to rub salt inside and outside the loach. 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. There are two main options you can use. When using an 8% solution per liter of water, 80 grams of salt are 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 salt solution. Salt is dissolved in water until it stops dissolving. Depending on the temperature, approximately a 30% solution is obtained. The salting time in this case is only two hours.

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

Cold smoking

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

The second method differs in that the loach needs to 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 a wire rack and smoked at 30°C for at least 24 hours. As a result, the finished pieces will acquire a reddish-yellow color.

Hot smoking of char

Hot smoking with smoke occurs at temperatures above 60°C. The first method is to tie medium-salted fish with twine or pierce it with chopsticks. Smoking is carried out at a temperature of 100-140°C for three hours. Fish smoked using this method is not stored for long, no more than two days.

For the second method you need lightly salted char. 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 increased to 70°C. Heat should be increased gradually to avoid the formation of water vapor. The oven should not be heated above 110°C. Smoking takes about 30 minutes, readiness can be determined using a thin wooden stick.

The smoking process gives the fish a beautiful light yellow color. You can turn it golden by sprinkling the dying wood with ash and adding sawdust, which enhances the formation of smoke. To obtain the desired color, smoke in this manner for another 45 minutes.

The third cooking method can be used on the go. It will require a bucket or barrel. Wood blocks, preferably made from alder, are placed at the bottom of the bucket, and juniper is added. In the middle there is a grate on which pre-salted char is laid out. The bucket is tightly closed with a lid and a fire is built 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 color. Please note that it is not recommended to open the lid until smoking is complete.

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

Char belongs to the salmon fish. The peculiarity of this fish is that it has practically no scales. This makes it much easier preliminary preparation when preparing it. Commercially available loach is usually small in size, which is also convenient for its use.

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

Loach fish is rich fatty acids(omega-3) that support protective functions body 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, beneficial properties are preserved even when salted or smoked.

One hundred grams of meat contains:

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

Calorie content is 135 kcal.

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

And you are literally prescribed red fish? Love this variety, but don't dare fork out the cash? Yes, given the endless rise in prices, many people cannot afford this delicacy. Meanwhile, there is a fish that adequately represents this class. Char! He owes its origin to salmon . Meanwhile, the quality is absolutely not inferior to its expensive counterparts. Except for the price. But it pleasantly surprises everyone who happens to pay 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, this is the 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 true that this is a pleasant circumstance that promises us saving time and effort, because we won’t have to scrape the fish with a knife? Fried in the most aromatic croutons, it will be simply incomparable. What is one pleasantly crispy crust worth? What a delicious look!

As a rule, the store sells small specimens of red fish. So it turns out to be one thing for two. Char is a type of fish that is not so fatty like, say, salmon. But this is not dry fish either. Therefore, when preparing it (frying, stewing, baking, steaming), it is advisable to monitor the temperature.

What else is nice about this meal, which is sure to please anyone? You don't need to take a lot of ingredients to prepare the dish. In addition to fish, we will buy crackers, spices, and garlic. If you have a ready-made salad mix, everything will be ready in about twenty minutes!

Cooking method

Step 1

Let's start with processing the char. Since the fish has no scales, we just have to remove all the insides, trim the fins, tail and head.

By the way, the carcass cuts very well and easily, because its bones are very tender.

Step 2

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

So, we will rinse the carcass under running water and cut it into portions. There will be 4-5 of them.

Step 3

Before frying 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 when it comes to spiciness. We will offer this option.

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

Step 4

Now let's look around and choose the spices. It’s too easy to use something like ground black pepper. Therefore, let's rub it finely. Let's add your favorite spices to the crackers (Italian herbs will look great here!), some dried aromatic herbs like dill and parsley.

If it's not spicy enough, sprinkle everything with ground black pepper. Beauty! The scents are already incomparable...

And at this moment, salt the pieces of fish. Then, without sparing, roll them in breadcrumbs.

Step 6

The oil is already hot, but we don’t turn down the heat. After all, we want the fish to be crispy?

So we fry it for about 5 minutes, turning it over once. Make sure the pieces don't burn.

Step 7

The aromas throughout the apartment were serious! The family came running to see what it was you were cooking? Don't refuse them! After all, you probably care not only about your athlete? Therefore, all you have to do is add it to the plate.

Pets, and especially the one who looks after his muscle mass and protein content, they will thank you for a new, tasty and healthy dish!

• The salt content should be minimal, so the fish and the mixture don’t need to be salted – the spices will fix everything.
• The mix can be filled with vegetable (ideally olive) oil, yogurt (for those members of the athlete’s family who are watching their figure) and sour cream (of course, this is for those who value proteins so much!).
• Do not overheat the oil in the pan.
• Do not overdo it with spices, because everything needs moderation.
• Do not overcook the loach in the oil - as soon as you fry the fish, immediately place it in a colander so that excess oil drains and the fish does not absorb the oil.
• Do not overcook the char, otherwise it will be dry.