Arctic Char

How to Make Arctic Char

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1. Pat the fillets very dry with kitchen paper and season the flesh side with the salt and pepper.

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2. Heat the oil in a large non-stick or cast-iron frying pan over medium-high heat until it shimmers.

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3. Lay the fillets in the pan skin side down and press each one flat with a fish slice for 10 seconds so the skin stays in contact with the pan.

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4. Cook for 4 to 5 minutes, without moving them, until the skin is crisp and the flesh has turned opaque about three-quarters of the way up the side.

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5. Turn the fillets and cook for 1 to 2 minutes more, until the flesh just flakes.

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6. Add the butter and garlic to the pan and spoon the foaming butter over the fish for 1 minute.

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7. Take the pan off the heat, add the lemon zest, juice and dill, and serve with the wedges.

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Tips for Making Arctic Char

• Dry the skin thoroughly. Moisture stops it crisping, and it is the difference between crackling skin and a limp one.
• Cook mostly on the skin side. The skin shields the flesh, so the fish cooks gently from below and stays moist.
• Check with a thermometer if you like. 52 to 55°C gives a silky centre, and 63°C / 145°F is the official safe temperature and will be firmer.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Arctic Char

• Boiled new potatoes with dill
• Roasted asparagus
• Wild rice

Storing & Reheating Arctic Char

Best eaten straight away. Keeps in the fridge for up to 2 days and is good flaked cold into a salad, as it dries out if reheated.

Arctic Char FAQ: Common Questions

Arctic Char Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.