Lake Khatgal Catch · Fried Whitefish
Fried Khövsgöl Grayling
🐟
Photo coming soon
Mongolia's herding culture has traditionally treated fish as a marginal food next to meat and dairy — but Khövsgöl's own grayling, found nowhere else on Earth, has become one of the very few fish dishes with a real regional following.
Grayling caught from Khövsgöl Lake is cleaned, lightly floured, and pan-fried whole until the skin crisps, then served simply with bread or steamed potatoes. Guesthouses around the lakeside village of Khatgal serve it fresh, a rare fish dish in a country whose cuisine otherwise centers on meat and dairy.
Why it's made this way: Khövsgöl Lake holds a huge share of Mongolia's fresh water and its own endemic grayling population, giving this one region a fish-eating custom that never took hold on the dry central steppe.
More from Mongolia
Airag
Suutei Tsai (Salted Milk Tea)
Khorkhog / Boodog (Stone-Cooked Whole Sheep or Goat)
Tsuivan (Цуйван)
Buuz
Khuushuur
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.