Foil-Wrapped Crucian Carp with Sour Cream over Coals

Cooking method

1. Step 1:

   

   How do you cook crucian carp over coals in foil? Gather everything on the ingredient list. Start with the fish: scale it, remove the guts, and take out the gills. Freshly caught carp is best for this recipe, but you can use frozen fish too — just take it out of the freezer and let it thaw completely at room temperature.

2. Step 2:

   

   Make the marinade. In a small, deep bowl, combine the sour cream, salt, ground pepper, and your fish seasoning. Feel free to use any spices you like. Stir everything together well.

3. Step 3:

   

   Rinse the carp under running water. Be sure to pat the fish dry with paper towels or a kitchen towel — there shouldn't be any excess water left on them. Coat the fish all over with the marinade, inside and out. If you like, tuck a sprig of fresh herbs into each fish's cavity — dill, parsley, or basil all work well.

4. Step 4:

   

   Wrap each fish in several layers of foil — at least 3 or 4 — so the flavorful juices don't leak out as they cook. Let the wrapped fish marinate for 20–30 minutes. You can leave them longer (just refrigerate them if you do), but half an hour is usually plenty for small carp to soak up the flavor.

5. Step 5:

   

   Light your grill. Wait until the flames die down and you're left with hot coals, then spread the coals out into an even layer. Set the carp on the grate and let them cook, turning them now and then. Once the fish is done, pull it off the grill. Cooking time depends on the size of the carp and how hot your coals are — mine took about 20–30 minutes.

6. Step 6:

   

   The sour-cream-marinated carp, roasted in foil over coals, is ready — time to serve!