If you’re a fan of fish tacos, you can swap the char with white fish, follow this recipe and serve the fillets in corn tortillas with you favorite slaw.
By Bryan Pickard
Arctic Char is an ocean fish with a taste similar to trout. This week I made a few different things with a single char. One of the fillets I crusted in seeds and ate for lunch, the other I cured for a few days with whiskey and maple syrup, and the tail-end and scrapings from the spine, I chopped into tartare.
PrintSeed-Crusted Arctic Char
If you’re a fan of fish tacos, you can swap the char with white fish, follow this recipe and serve the fillets in corn tortillas with you favorite slaw.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 1 1x
Ingredients
Scale
Marinade
- 1 or 2 Arctic Char fillets, cut into desired serving size.
- 1 tablespoon sunflower oil
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon apple cider or wine vinegar
- a pinch sea salt
Seed crust
- 1/4 cup sesame seeds
- 1/4 cup pumpkin seeds
- 2 tablespoons flax seeds
- 1 egg, beaten
- 1/2 cup flour
- 1/4 cup sunflower or grapeseed oil
Sweet mayo
- 1/2 cup mayonnaise
- 1 tablespoon sugar
- 1 teaspoon soy sauce
Instructions
Marinade
- In a bowl, mix all of the marinade ingredients, then add the fish.
- Let sit, covered, in the fridge, for about an hour.
Seed crust
- In a food processor or blender, grind the seeds for about a minutes. Don’t overdo it, you still want some whole seeds in there. Set aside.
- Dust the char in the flour, dip it in the eggs, and roll in the seed mixture.
- In a heavy bottom skillet, heat the oil until it sizzles and is very hot. Carefully add the fish to the pan, without overcrowding it, and turn the heat down to medium-high. Cook for 2 minutes on each side and transfer to a wire rack or paper towels. Repeat with the remaining fish. Season with salt and eat.
Sweet mayo
- Mix all of the ingredients in a bowl and let sit for 10 minutes, or until the sugar has disolved.
