Crucian carp on coals in foil with sour cream

Step-by-step cooking

1. Step 1:

   

   How to make carp on coals in foil? Prepare all the products according to the list. First of all, take care of the fish. Clean it of scales, remove the insides, remove the gills. It is better to take freshly caught carp for the recipe. You can use frozen fish. In this case, remove the crucians from the freezer and leave at room temperature until they completely thaw.

2. Step 2:

   

   Prepare the marinade. In a deep small bowl, add sour cream, salt, ground pepper and seasoning for fish. You can use any spices you like. Mix everything thoroughly.

3. Step 3:

   

   Rinse the carp under running water. Be sure to dry the carcasses with paper napkins or a kitchen towel. There should be no excess water left on the fish. Coat the fish on all sides with marinade (and inside too). If desired, put a sprig of fresh herbs in the abdomen of each crucian. You can use dill, parsley or basil.

5. Step 4:

   

   Wrap each fish with foil in several layers. Make 3-4 layers, no less, so that when frying the fragrant juice does not run out. Leave the wrapped fish to marinate for 20-30 minutes. You can leave it for longer (then be sure to send it to the refrigerator), but usually a small crucian is enough for half an hour so that they are well marinated.

6. Step 5:

   

   Light the grill. Wait for the moment when there are coals left in it after the fire. Level the embers with an even layer. Put the carp on the grill and send it to bake. Cook by turning it over periodically. When the fish is ready, remove it from the grill. The cooking time depends on the size of the crucians and on how much heat you have in the grill. I baked the fish for about 20-30 minutes.

7. Step 6:

   

   Crucian carp, marinated in sour cream, baked in foil on coals, are ready! You can serve it to the table!