Recipes

Ingredients

• 2.2 lb (1 kg) fresh fish (wild carp, bream, Prussian carp) cleaned and cut into steaks
• salt and dry vegetable seasoning (vegeta)
• pepper
• cornmeal
• regular wheat flour
• oil for frying

Steps

1. Clean the fish, cut it into pieces (steaks), and salt it well inside and out.
2. Add a little dry seasoning and pepper, then let the fish sit and rest overnight in the refrigerator to absorb the salt.
3. Build a fire under the talandara disc using dry wood and let it burn down to a moderate bed of embers.
4. Pour oil into the center of the talandara and let it heat up thoroughly over the fire.
5. In a large bag, mix the cornmeal and regular flour with the addition of a little salt and pepper.
6. Drop the fish pieces into the bag with flour and shake well so the flour coats all sides evenly.
7. Carefully place the floured fish pieces into the hot oil on the talandara.
8. Make sure the fire is neither too weak nor too strong so the fish doesn't burn on the outside while remaining raw inside.
9. Fry the fish evenly on all sides until it achieves a golden-yellow color and a crispy crust.
10. Periodically add a piece of dry wood to the fire to maintain a stable temperature of the embers beneath the talandara.
11. When done, remove the fish to a plate and serve the warm pieces with homemade bread and a salad of your choice.