«Zhyvuts mizh Saba, a yak fish з cotton wool», – speak in Belarus. The republic has no outlet to the sea, but not for nothing it call blue-eyed. The set of lakes, the rivers and bogs in former times regularly supplied Belarusians with fresh-water fish who took an important place in a rural diet. Baked fish with a podkolotka according to the ancient national recipe and to this day prepare in Chervenshchina’s villages. 
Oleksii Liubko, Shutterstock.com
Against other regions the Chervensky area is not allocated with special richness of water resources. The small rivers and lakes here suffices, is and рыбхозы, supplying with fish the capital of Minsk, but ask whom about Chervenshchin – will tell rather that it is rich with the woods and fields, than the rivers.
Meanwhile not very long ago locals did not know that such a fishing tackle. The main tool of rural fishermen was сак which they «тралили» small rivers and lakes, steadily pulling out on the coast enough fish for a family dinner. Fishes sufficed even in the winter though of podlyodny fishing of very few people was fond. With colds passed on вьюнов which caught from nonfreezing bogs the plain adaptations similar to boxes.
Where Chervenshchina’s fish abundance disappeared? Alas, sank into oblivion together with the well-known Belarusian bogs. Land improvement exhausted not only them, but also small rivulets and streamlets, bogs the fed. Fish has no place to be found today.
However, to catch карасиков or other medium-sized small fish it is possible and today. However, it is necessary to try, catch for this purpose with the help сака – a useless waste of time, unless if whitebaits for a bait are necessary only.
For baked fish with a podkolotka it is required 2-3 average carp or a crucian in size with a palm — one and a half. A dish prepare in two steps. In the beginning fish clean and decapitate, then entirely, without undressing on portsionny pieces, панируют in a flour and fry on sunflower oil, adding salt to taste.
Why entirely? It is difficult to answer unequivocally, I can assume only… Imagine the hostess at this marsh edge which each God’s day was necessary to clean fish for a dinner. Also to cut on pieces? This trifle? Tea, not a pike in human height, will eat and so…
Frying process practically does not differ from the classical. The same frying pan, the same oil unless right at the end add reasonable onions (about 1-2 average bulbs) that it was reddened. A dish highlight in a podkolotka. What for it?
I am afraid to disappoint, but the podkolotka is that today’s culinary specialists call sauce or a sauce. As well as the majority of traditional dishes of Belarusian cuisine, a podkolotka does not differ complexity. Its preparation needs pair of tablespoons of a flour, it is a little salt and pepper and a milk glass.
Flour pour out in a pan, add there salt with pepper, then fill in with milk and mix, that there were no lumps. Podkolotka should not be too dense, is not more dense some thin sour cream. If necessary add milk more.
The fish roasted with onions directly on a frying pan fill in with a podkolotka and mix pieces to pour sauce over everyone. A frying pan send back in the furnace and hold there, without covering, minutes 20-30 while the podkolotka will not thicken.
Before giving on a table a dish strew with chopped greens or dry seasonings, when behind a cold window.
Bon appetit!
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