Loach. The best way to cook in a frying pan, recipes with photos

Publication in the group: Fish and seafood dishes

Char is a commercial fish from the salmon family, and it received its name due to its naked body (without scales). Scientists count many species that live in oceans, freshwater lakes and some rivers. If the largest specimens reach a weight of 10 kg, then kilogram carcasses can often be bought in stores. Chefs consider it better to bake them in the oven, but at home recipes are popular where housewives cook them in a frying pan.

This fish does not have small bones that cause inconvenience when cutting. To obtain fillet, it is enough to remove only the head, tail, spine and ribs. Its healthy composition and low calorie content allows it to be included in the diet menu. For frying, it is necessary to use batter or breading so that the already dry pieces of seafood product remain juicy after heat treatment.

Breaded fried

It is better to cook the char in a frying pan, after separating the fillet. For breading, you can use flour, as in this case, and breadcrumbs.

In the recipe, the meat will be marinated, but this procedure can be abandoned, since the individual does not have an unpleasant taste or aroma.

Composition of ingredients

Product set:

loach – 1 kg;
rice flour – 4 tbsp. l.;
lemon – 1\2 pcs.;
vegetable oil - 3 tbsp. l.;
salt - to taste.

What can be added and changed in the composition

Instead of rice flour, you can use a more affordable wheat variety, and you can add flavor and aroma if you add your favorite spices to the marinade.

Step-by-step cooking process

Step-by-step preparation:

You should start by processing the carcass, which should be rinsed thoroughly with cold tap water, then remove the tail, head, fins and all entrails.
Now you need to make a deep cut on the ridge, divide it with your fingers along the ridge into 2 parts and remove the entire skeleton, not forgetting the ribs.
Next, you need to rinse the fillet well, dry it with kitchen napkins and divide into portions, which are placed in a deep bowl.
Pour freshly squeezed lemon juice over it, pepper and stir so that the marinade is evenly distributed.
After keeping the char in a cool place for 15 minutes, you need to heat a frying pan with vegetable oil over medium heat.
You need to take a piece of fish, roll it in a mixture of flour and salt and place it skin side down on hot fat.
Heat treatment of the seafood product should last 6 minutes. on each side, and if the fillet is thick, then it is better to fry it under the lid at the end.

Decoration and serving rules

The fish should be served hot with boiled rice, potatoes, and sour cream or mayonnaise sauce. Many people like to eat cold products as an independent dish.

Baking char in the oven

The steak recipe only at first glance requires unusual ingredients. If you are used to using only salt and pepper as seasonings, discover Provençal herbs, they will add variety to the family menu, and they go perfectly with this fish.

Ingredients:

loach - 1 pc.;
lemon juice - 2 tsp;
salt - to taste;
pepper - to taste;
Provençal herbs - 1 pinch;
greens - 3-5 sprigs.

Step-by-step preparation:

Before cooking, you need to wash the char and cut it. First you need to cut off the head, tail and fins. Next, we make a cut in the abdomen and take everything out from there. After this, the inside must be rinsed in water and dried by blotting with paper towels.
Cut the loach into serving-sized pieces. The ridge must remain intact so that both parts are connected by it.
Sprinkle the fish with a mixture of salt, herbs, spices (pepper) and place in a baking dish.
Sprinkle with lemon juice and place in the oven, which has previously been preheated to 180 degrees.
Remove when the crust appears golden brown.

Serve the baked char hot, sprinkled with washed and chopped herbs.

Breaded

Char can be fried in batter to preserve the tenderness of the meat.

For seafood products, options with potato or corn starch are more suitable, which will give the resulting crust a special crunch.

Composition of ingredients

Ingredients:

char (fillet) – 900 g;
garlic – 2 cloves;
egg – 1 pc.;
starch - 2 tbsp. l.;
water – 2 tbsp. l.;
vegetable oil – 50 ml;
salt, spices - to taste.

What can be added and changed in the composition

Instead of water, you can add beer, milk, or sour cream to the batter. If there is no need to obtain a crispy crust, then it is permissible to use wheat flour instead of or together with starch.

Step-by-step cooking process

Detailed cooking guide:

The finished fillet should be rinsed well under the tap, the remaining moisture should be immediately collected with a kitchen towel and cut into small pieces.
They need to be placed in a convenient cup, salt and pepper, covered with cling film and left in the refrigerator for 5-7 minutes.
During this time, you need to make a batter, for which in a deep bowl you need to slightly beat the egg with salt, pour in water, add pressed garlic and mix well until smooth.
Now you should place a frying pan on the stove, pour all the vegetable oil into it and heat it over medium heat.
Next, you need to take 1 piece of fillet with a fork, dip it in the batter, and then sprinkle it with starch on all sides. This process can be simplified if you immediately mix the egg with starch and water.
All that remains is to place the fish in boiling deep fat and fry on all sides until golden brown.

The finished product from the frying pan must first be placed on napkins or a wire rack to remove any remaining fat.

Decoration and serving rules

This fish is often consumed as an independent dish, and to serve it, just decorate it with sprigs of fresh herbs and put your favorite sauce on the table.

Recipe for salting char

You will need:

1-2 pcs. – fish carcass
2 tbsp. spoons - salt per 1 kg. clean meat
2 teaspoons – sugar per 1 kg. clean meat
Lemon zest, sunflower oil, bay leaf, garlic clove - to taste

How to cook:

1. Defrost the char carcass a little; frozen fish is easier to cut. Remove the head, fins, cut the fillets from the bones. Cut the fillet into pieces.

2. Mix salt and sugar, finely chop the garlic cloves.

3. Grease each fish piece with vegetable oil.

4. Place the pieces in a small enamel bowl, skin side up, sprinkle with salt and sugar mixture, add bay leaf and chopped garlic. Repeat layers like this until the fish is gone.

5. Cover the fish with a plate or a bowl, cover it with film, and put it in the refrigerator for 24 hours.

Bon appetit!

Fillet in tomato batter

It is better to cook the char in a frying pan with tomato batter.

Loach. How to cook fillet in tomato batter.

This recipe is especially good for a holiday table, where fish will serve as a snack dish.

Composition of ingredients

Compound:

char fillet – 1 kg;
tomato paste – 2 tbsp. l.;
fresh cilantro, dill - several sprigs each;
chicken egg – 1 pc.;
flour - 3 tbsp. l.;
salt, ground black pepper;
refined oil for frying.

What can be added and changed in the composition

You can use store-bought or homemade tomato paste, as long as it does not contain tomato seeds. If the product is a little sour, then you should add sugar to it.

Step-by-step cooking process

Cooking Guide:

You first need to wash the char fillet, blot it on all sides with napkins and cut it into pieces of the same size.
For now, you need to set the fish aside and prepare the batter, for which you need to slightly beat the chicken egg.
Then you should add tomato paste, a little salt, ground black pepper and, having achieved uniformity of the composition, add chopped herbs last.
All that remains is to put the frying pan on medium heat, pour refined oil into it and heat it up.
It is necessary to first sprinkle each piece of fish with flour, then dip it in batter and send it to fat for frying.
Having obtained a bright, stable crust on one side, you need to turn the fillet over and continue cooking.
The finished dish should first be removed from the frying pan onto kitchen napkins and any remaining oil should be removed.

Decoration and serving rules

Before serving, the product should be beautifully laid out on a flat plate, and next to it should be placed several types of sauce (spicy, sweet), from which guests will choose their favorite.

Char stuffed and baked in the oven

When you don’t know what you can do to please your loved ones, then char stuffed with meat will be an excellent dish that will dilute your daily menu with delicious notes. Cutting char is somewhat easier than cutting up its relatives. To prevent the fish from seeming dry after cooking, it is better to bake it in a foil sleeve, this way the product will retain more of its own juice and it will have a pleasant and delicate rich taste.

To prepare the dish you will need the following products:

1500 gr. fresh char or 2 fish;
medium-sized lemons 2 pcs.;
ham at least 250 grams;
a pack of breadcrumbs or 100 grams;
butter 25 grams;
large bell pepper 1 pc.;
a bunch of dill;
iodized salt and ground black pepper.

Char with mussels in creamy sauce

Char is great for making pasta. It’s better to cook it for a quiet family dinner in a frying pan without overloading your body with calories at night. Mussels in the composition will emphasize the taste of the fish dish.

Composition of ingredients

Product set:

char (fillet only) – 400 g;
mussels – 100 g;
cream – 150 ml;
garlic – 1 clove;
onions – 1\2 heads;
flour – 1 tbsp. l.;
spaghetti for serving – 300 g;
butter – 50 g;
vegetable oil – 1.5 tbsp. l.;
salt, Provencal herbs - to taste.

What can be added and changed in the composition

Instead of cream, full-fat sour cream is perfect, and at the end of cooking, it is better to sprinkle the pasta with grated cheese.

Step-by-step cooking process

Step-by-step preparation:

The char fillet should first be rinsed with cold water, blotted with napkins and cut into portions.
Now you need to salt them a little, sprinkle with flour and place skin side down in a frying pan heated with vegetable oil over medium heat.
In the 4 minutes that will be spent on frying on one side, you need to have time to prepare the sauce.
On a separate burner you need to fry chopped garlic and chopped onion in butter in a saucepan.
Now you need to sprinkle everything with flour and as soon as it begins to change color, you should pour in the heated cream, add Provençal herbs, salt and achieve homogeneity.
Pour the prepared sauce over the char and simmer everything together for 5 minutes. over low heat, and then add the mussels.
After keeping the mixture on the stove for another 3 minutes, you need to turn off the heat and boil the spaghetti in a saucepan in salted water.

Decoration and serving rules

First, place the prepared pasta on flat plates and distribute the char with mussels in a creamy sauce on them. You can decorate the dish with grated cheese or chopped herbs.

Char casserole with rice

The recipe is suitable for those who want to surprise their loved ones and diversify their diet.

What ingredients will be needed?

For the dish you will need the following products:

fish – 0.6 kg;
rice – 2 cups;
oil – 5 tbsp;
salt, pepper – 4 g each;
mayonnaise – 4 tbsp;
cheese – 100 g.

Step-by-step cooking process

It is recommended to first clean, wash and cut the fish into small pieces:

The frying pan needs to be heated with vegetable oil.
Rub the fish with salt, place in a frying pan and fry for 5 minutes.
Rice must be rinsed until the water becomes clear.
Boil water for rice and add a little salt.
Then add rice to the water and cook until al dente.
The baking dish needs to be greased with vegetable oil, put rice on it and spread mayonnaise around the perimeter.
The next layer should be fish, then rice again.
Then you need to grate the cheese and sprinkle it over the rice.
The oven must be preheated to maximum temperature and the dish must be placed in it for 10 minutes.

Serving rules, decoration

The casserole should be served immediately after cooking, garnished with herbs and a boiled quail egg, cut lengthwise.

Stewed on a bed of vegetables

This method is suitable for fasting days or snacks. A set of vegetables and spices gives the fish an unforgettable taste, aroma and color.

Composition of ingredients

Ingredients:

char – 1 carcass up to 1 kg;
tomato paste – 1 tbsp. l.;
carrots – 1 pc.;
onions – 1 pc.;
sugar – 1 tsp;
wig – 1 tsp;
olive oil – 1 tbsp. l.;
lemon juice – 1 tsp;
allspice – 4 grains;
bay leaf – 2 pcs.;
salt - to taste.

What can be added and changed in the composition

Instead of tomato paste, you can use fresh tomatoes, which you will need to first chop and then boil until thickened. It is permissible to add bell pepper to the set of vegetables.

Step-by-step cooking process

Step by step guide:

The first step is to remove the head, fins, tail and entrails from the loach, and then rinse thoroughly with cold tap water.
Now, after drying the carcass with kitchen napkins, you need to separate the fillet from the skeleton, after making an incision along the entire length of the ridge.
Fish meat should be divided into portions, sprinkled with lemon juice, wrapped in cling film and placed in a cool place for 15 minutes.
At this time, you need to peel all the vegetables and chop them: chop the onion into half rings, and chop the carrots into thin strips.
Next, they need to be placed in a deep frying pan, heated with olive oil, and sautéed for 3-4 minutes.
In a bowl, mix tomato paste with salt, sugar, paprika and 200 ml of warm water. Pour the resulting mixture over the vegetables, add bay leaves and peppercorns and bring to a boil.
All that remains is to place pieces of fish on top of the prepared products, reduce the flame to low, cover with a lid and continue cooking for 15 minutes.

Decoration and serving rules

You can serve the finished fillet as a separate dish with sour cream or with a side dish of mashed potatoes, boiled rice, and buckwheat.

What to cook from char

To cook char fish in the oven, you will need a large amount of salt. The fish is baked whole. This way, all the beneficial substances and vitamins are preserved in it, and it remains juicy.

COOKING CHAR FISH IN THE OVEN

Ingredients for three servings:

Char – 800 g
Lemon - 1 pc.
Salt - 1 kg
Olive oil - 1 tbsp.
Ground black pepper - To taste
Greens - To taste

PREPARATION STEPS:

Rinse the fish under cold water. Clean it, gut it. It is better to use fresh fish, but frozen fish can also be used. Then it should first be defrosted at room temperature.
Take a baking sheet and line it with baking parchment. Place coarse table or sea salt on the parchment. Smooth it over the entire surface of the parchment.

Brush the fish with olive oil. Place it on salt. Grate some lemon zest on top. Place lemon and herbs cut into slices in the belly.

Preheat the oven to one hundred and eighty degrees. Place a baking tray with fish in it. Bake the dish for thirty-five minutes until fully cooked. Serve the fish hot with a side dish.

This is a very interesting way to bake whole fish. Due to the fact that it is baked with salt, the dish turns out tender and juicy. All your guests will appreciate this fish. Be sure to try how to cook char fish in the oven by reading this recipe.

Fried char

Frying this fish is easy and simple. For this dish it is better to use fillet or steak.

Basic cooking recipe:

fish is marinated;
breaded in flour, egg, breadcrumbs or dipped in batter, this will help make the meat more juicy;
Fry until golden brown in a small amount of oil.

Stewed in sour cream

It is better to cook the char in a frying pan with sour cream and herbs. In this option, there is no need to separate the fillet from the bones. Therefore, you can immediately buy steaks in the store or cut the carcass into pieces of the same size.

Composition of ingredients

Product set:

char steaks – 6 pcs.;
sour cream – 100 ml;
flour – 150 g;
onion – 1 head;
vegetable oil – 60 ml;
fresh herbs – 1/3 bunch;
salt, pepper - to taste.

What can be added and changed in the composition

In 5-7 minutes. Before the end of cooking, you can add blanched potatoes to the pan to immediately get a dish with a delicious side dish.

Step-by-step cooking process

Detailed description of the recipe:

Thawed fish steaks must first be rinsed well in cold water and slightly dried with a kitchen towel.
Now you should sift the flour through a sieve onto a flat plate, and then mix with salt and black pepper.
Heat a thick-walled frying pan over medium heat, pouring vegetable oil into the bottom.
Next, you need to roll all the char steaks in the prepared flour and fry for at least 3 minutes. on each side.
During this time, you need to have time to peel the onion and chop it into thin half rings.
The vegetable must be added to the frying pan and sauteed together with the fish for about 3 minutes, turning the pieces so as not to burn.

Sour cream should be diluted with warm water (50 ml), pour the resulting mixture over the char, add salt and simmer over low heat for 10 minutes.

Decoration and serving rules

To serve, you can use mashed potatoes as a side dish, and be sure to sprinkle the steaks with gravy with chopped herbs.

Char with potatoes in white sauce

Compound:

loach – 0.4-0.5 kg;
potatoes – 0.8 kg;
milk – 0.4 l;
butter – 50 g;
wheat flour – 30 g;
hard cheese – 70-80 g;
salt, pepper, fish seasoning - to taste.

Cooking method:

Grease a baking dish with a small amount of oil. Melt the remaining butter in a saucepan, fry the flour in it until caramelized. Pour the milk into the saucepan, whisking it with a whisk to avoid lumps. Add salt and pepper, cook the sauce until thickened. If you cannot avoid the formation of lumps, strain the sauce through a sieve.
Clean and gut the loach, remove the head and fins, including the tail one. Rinse and dry the carcass, rub it with salt and fish seasonings, and place in the center of the mold.
Peel the potatoes and cut them into circles, place them around the fish (you can place the slices on their sides to fit more potatoes).
Pour the sauce over the fish and potatoes. Place the pan in the oven.
Turn on the oven and wait until the temperature reaches 200 degrees. Cook the dish at this temperature for 30-35 minutes. 10 minutes before readiness, sprinkle with grated cheese.

When serving, the food can be supplemented with fresh vegetables, sprinkled with green onions or other herbs.

With broccoli

Having prepared char with broccoli, the hostess will receive a low-calorie dish immediately with a side dish. In this case, the creamy sauce will fill the fish with a special taste and aroma.

Composition of ingredients

Compound:

loach – 800 g;
cream – 200 ml;
frozen broccoli – 300 g;
vegetable oil – 4 tbsp. l.;
flour – 2 tbsp. l.;
salt, herbs - to taste.

What can be added and changed in the composition

You can add some of your favorite spices and pressed garlic to this dish.

Step-by-step cooking process

Step-by-step preparation:

The loach should be cut by cutting off the tail, head, fins, removing all the insides, and then rinse well under the tap.
Now you need to divide the carcass into portions, roll in sifted flour and fry over high heat, heating a frying pan with vegetable oil.
Place the loach on a plate and sauté in the same fat for 3 minutes. broccoli, defrosted in advance and sorted into florets.
You need to put the fish back into the frying pan, pour warm cream over everything, add salt and pepper and simmer for about 3-4 minutes. over low heat with a lid.
In 2 min. Before the end of cooking, you need to sprinkle the char with chopped herbs.

Decoration and serving rules

The dish must be served hot, placed on portioned plates for all guests.

Recipe for char with vegetables

The char fish (the recipes are perfect for both lunch and dinner) turns out tender thanks to the tomato sauce and a side dish of vegetables.

What ingredients will be needed?

To prepare the dish, you will need the following ingredients:

loach – 0.5 kg;
2 tbsp. flour; carrots and onions – 2 pcs.;
4 tbsp. oils; salt – 1.5 tsp; sugar – 1 tsp;
pepper – half 1 tsp; 3 pcs. bay leaves;
4 tbsp. tomato paste; sweet pepper – 1 pc.

Step-by-step cooking process

To prepare the dish, you need to first clean the fish, wash it and cut it into medium pieces.

It is necessary to obtain boneless fish fillet:

Place the fish in a container, sprinkle with salt and pepper, then leave for 15 minutes.
The onion must be peeled and cut into half rings.
Carrots should be peeled and grated.
You need to place a frying pan on the stove and heat it along with vegetable oil.
Onions and carrots need to be fried in a frying pan.
To the vegetables you should add tomato paste, sugar, bay leaves, and salt. All ingredients must be thoroughly fried.
Separately, you need to heat another frying pan and fry the fish in it, which must first be rolled in flour.
In a separate container, you need to put some of the vegetables as a pillow, then put the fish on them, and the rest of the vegetables on top.

Add a glass of water to the ingredients and simmer for about half an hour.

Serving rules, decoration

You can decorate the fish with fresh herbs by sprinkling it on the fish. The dish can be placed on a common plate.

Cutlets

It is better to cook the char in a frying pan, after grinding it in a meat grinder in the form of cutlets. They will have a more tender consistency compared to a meat dish.

Composition of ingredients

Ingredients:

loach – 900 g;
white bread – 200 g;
chicken eggs – 2 pcs.;
onion – 1 head;
breadcrumbs – 70 g;
milk – 100 ml;
vegetable oil – 5 tbsp. l.;
pepper, salt - to taste.

What can be added and changed in the composition

Instead of white bread, you can use raw potatoes for cutlets, which you need to grate after peeling, add a little salt and squeeze out the released juice.

Step-by-step cooking process

Recipe step by step:

White bread must be broken, poured with milk and left on the table for 15 minutes to soften.
The loin of the char must first be washed, wiped with napkins, and then passed through a meat grinder, after checking for any remaining bones.
The onions need to be peeled, rinsed, divided into several parts and chopped together with the eggs in a blender bowl.
The resulting mass must be transferred to minced fish along with white bread, which must first be squeezed out.
Now you should add salt and pepper, mix thoroughly, cover with cling film and leave in the refrigerator for 10 minutes.
After the allotted time, you need to divide the minced meat into equal pieces, from which, with wet hands, form oval or round cutlets.
Next, heat the vegetable oil in a frying pan over medium heat, roll the semi-finished fish products in breadcrumbs and fry on one side for 4 minutes.
Then you need to carefully turn the cutlets over and continue cooking. After 2 min. Reduce the flame, cover with a lid and bring the dish to readiness.

Decoration and serving rules

You can serve fish products with sour cream as a separate dish or with a salad, a side dish of mashed potatoes, and rice.

Calorie content

Char meat is rich in useful substances, from which B vitamins and Omega 3 fatty acids can be isolated. This fish is classified as a low-calorie product and BJU per 100 g is given in the table.

Raw calories	Squirrels	Fats	Carbohydrates	Fried calories
135 kcal	22.1 g	5.8 g	0 g	158.2 kcal

Indicators vary depending on the composition of the dish.

Useful tips

Some useful tips to help avoid mistakes during cooking:

You should choose a flat, smooth carcass where characteristic spots on the sides are visible.
This fish has a short life cycle, so it is better to buy specimens that do not exceed 1 kg in weight. This product contains fewer heavy metals that accumulate in meat.
The heat treatment time cannot be shortened, since individuals caught in wild bodies of water may be infected with helminths.
Char steaks need to be fried for 12-16 minutes, fillets for about 10 minutes, so as not to dry out the meat, and for stewing, it is better to prepare the fish in a frying pan, spending no more than 7 minutes.