Fried Kobyai crucian carp

3 servings

20 minutes

Kobyai crucian carp is traditionally cooked in Yakutia. Kobyai crucian carp comes to European Russia exclusively frozen, so first it needs to be kept at a temperature of 4 degrees for about a day.

Energy value per serving

• Calories: 428.9
• Proteins: 56.2g
• Fats: 11.8g
• Carbohydrates: 25g

Ingredients

• Vegetable oil: 1 tbsp
• Crucian carp: 3 pc
• Wheat flour: 100 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Clean the thawed fish from entrails and scales. Make several cross cuts on the carcass — this will help burn off the small bones, which the Kobyai crucian is also rich in.

   Required ingredients:

   • Crucian carp: 3 pieces

2. Coat the crucians in flour and fry in vegetable oil until golden brown. In a non-stick pan, they can be fried without oil — their own fat is sufficient. Season with salt and pepper.

   Required ingredients:

   • Wheat flour: 100 g
   • Vegetable oil: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

3. They eat Kobyai crucians with crackling, vodka, and boiled potatoes.