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Pan-fried Arctic char
Iqaluk: crisp-skinned char with lemon and bannock
Arctic char, iqaluk in Inuktitut, is the fish of Nunavut, netted in the rivers around Cambridge Bay and Pangnirtung when it runs to the sea in summer and through the ice in spring. It tastes like a cross between salmon and trout, with rosy, delicate flesh. In Iqaluit homes it is eaten many ways; here it is simply pan-fried until the skin crackles, with lemon and a piece of warm bannock. A common mistake is moving the fillet too early; leave it until the skin releases on its own. Chef's tip: press the fillet flat with a spatula for the first 30 seconds so the skin doesn't curl.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 Arctic char fillets, skin onabout 160 g each
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- ⅔ oz butter
- 1 lemoncut into wedges
- 1 tbsp fresh dill (optional)chopped
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Method
0/4 doneStep 1: Pat the 4 Arctic char fillets, skin on very dry, especially the skin, and score the skin lightly twice. Season both sides with 1 tsp salt and ½ tsp black pepper.
3 minStep 2: Heat 2 tbsp vegetable oil in a heavy frying pan over a medium-high heat until shimmering. Lay the fillets in skin side down and press flat for 30 seconds. Cook for 4–5 minutes, without moving, until the skin is crisp and the flesh is opaque two-thirds of the way up.
5 minStep 3: Turn the fillets, add ⅔ oz butter and cook for 1–2 minutes, spooning the butter over, until the fish is opaque all the way through and flakes when pressed.
2 minStep 4: Serve skin side up with 1 lemon wedges, 1 tbsp fresh dill and bannock or boiled potatoes.
1 min
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 34 g
- Carbs
- 1 g
- Fat
- 20 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pan-fried Arctic char take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
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