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 Koktal Recipe
Koktal is a dish of Kazakh cuisine. Koktal in Kazakh means "willow", in the old days fish was put on willow branches and smoked on charcoal. Now we use a special cardline that resembles our lamp. Koktal is almost always prepared from carp, carp or carp carp. The fish turns out fragrant, juicy and very tasty. The Koktal can be prepared in the oven, of course, the taste will not be the same as on fire, but it turns out very well in the oven. Kazakhs prepare koktal for holidays or on weekends when a large family gathers. I advise fish lovers to familiarize themselves with the recipe.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Yugoslavian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Yugoslavian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare the fish for cutting. I have such a small carp.
    Prepare the fish for cutting. I have such a small carp.
  2. Peel off the scales and cut along the back (and head, up to), cutting out the spinal bone, remove the insides and gills, rinse and flatten. It turns out like a bowl of fish. If you cook a Koktal on a fire, then the scales are not removed!
    Peel off the scales and cut along the back (and head, up to), cutting out the spinal bone, remove the insides and gills, rinse and flatten. It turns out like a bowl of fish. If you cook a Koktal on a fire, then the scales are not removed!
  3. Season with salt, pepper and mayonnaise. Leave it on for 30 minutes. Prepare the vegetables for the Koktal. Add more eggplants, olives, cabbage, etc. I try not to overload, so that the taste of fish is felt. I also have my own preferences, I really like fresh vegetables and pickles in Koktal.
    Season with salt, pepper and mayonnaise. Leave it on for 30 minutes. Prepare the vegetables for the Koktal. Add more eggplants, olives, cabbage, etc. I try not to overload, so that the taste of fish is felt. I also have my own preferences, I really like fresh vegetables and pickles in Koktal.
  4. For convenience, cover the baking sheet with foil and lay out the fish. Put thin onion rings on the fish and smear it with mayonnaise.
    For convenience, cover the baking sheet with foil and lay out the fish. Put thin onion rings on the fish and smear it with mayonnaise.
  5. Put the rings of pickles on the onion.
    Put the rings of pickles on the onion.
  6. Now it's the turn of fresh tomatoes. Brush them with mayonnaise. If it seems to you that salt is not enough, then you can add salt.
    Now it's the turn of fresh tomatoes. Brush them with mayonnaise. If it seems to you that salt is not enough, then you can add salt.
  7. Put lemon rings on tomatoes. Lightly sprinkle with sugar. Sprinkle with vegetable oil and put in a preheated oven for 1-1. 2 hours. The temperature in the oven is 160-170 degrees. The fish should languish, become soft and juicy, and also soak in the juices of vegetables. The fish will be just wonderful. But still pay attention to the size of the fish, to your oven and focus on your intuition. I'm talking about baking time.
    Put lemon rings on tomatoes. Lightly sprinkle with sugar. Sprinkle with vegetable oil and put in a preheated oven for 1-1. 2 hours. The temperature in the oven is 160-170 degrees. The fish should languish, become soft and juicy, and also soak in the juices of vegetables. The fish will be just wonderful. But still pay attention to the size of the fish, to your oven and focus on your intuition. I'm talking about baking time.
  8. Arrange the potato slices around the fish, even though you didn't want them at first. It turned out very tasty.
    Arrange the potato slices around the fish, even though you didn't want them at first. It turned out very tasty.
  9. The Koktal is ready, Bon appetit!
    The Koktal is ready, Bon appetit!
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