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.
Calories428.9kcal
Proteins56.2grams
Fats11.8grams
Carbohydrates25grams
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.
- 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.
- 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.
