Carp on the grill on the grill

Pickled fish, grilled, delicious and simple! According to this recipe, carp is marinated in mayonnaise in a mixture of aromatic spices that make the fish unforgettable tasty and fragrant. It is fried on the grill so that the fish does not stick to the grill. It turns out a real fish kebab, which will become an ornament of any festive table or feast.

Pearl

The author of the recipe

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Composition / ingredients

Servings:

Carp

Mayonnaise

Salt

to taste

Allspice (or ground black)

to taste

Garlic

Spices dry (seasoning for fish)

to taste

Greenery (optional)

to taste

Onion (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 71 % 15 g

Fats 29 % 6 g

Carbohydrates 0 % 0 g

120 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to fry carp on the grill? For cooking shish kebab from fish, it is better to use fresh unfrozen carp. Clean the fish from the scales, gut the insides and remove the gills. Rinse the carcasses well under running cold water. Put it on a table or a large tray to drain excess liquid, or blot each fish with paper napkins.
Step 2:
Prepare the marinade. Peel the garlic and grate it on a fine grater or pass it through a garlic press. In a deep bowl, mix mayonnaise, seasoning for fish, allspice or ground black pepper, salt and garlic. Mayonnaise can be replaced with sour cream, or even take vegetable oil as the basis of the marinade.
Step 3:
Rub each fish with marinade from all sides and inside too.
Step 4:
Peel the onion and cut into thin rings. Put a few onion rings in the belly of each carp.
Step 5:
Greens, if you use it, rinse, dry and remember with your hands. Send her to Luke. In the belly of the fish, you can put lemon slices, fresh vegetables, such as young zucchini, tomato or bell pepper. Or you can leave only the marinade without anything at all.
Step 6:
Put the pickled fish in a food container or a large bowl, leave to marinate for 30-40 minutes.
Step 7:
Meanwhile, light the grill, wait until the fire burns out and good embers remain.
Step 8:
Lubricate a clean grate with a brush or sponge with vegetable oil. Lay out the fish in an even layer.
Step 9:
Send the carp to the grill.
Step 10:
Fry, turning the grill periodically, until the fish is ready.
Step 11:
Make sure that the thin skin does not burn.
Step 12:
Shish kebab from fish is cooked quickly, the main thing is not to overdo it on coals. The cooking time depends primarily on the size of the carp and on how much heat you have in the grill (it takes approximately 20 to 40 minutes).
Step 13:
The fish is ready, you can serve!

Carp cooked on coals is amazingly delicious when hot. You can serve it with various sauces, fresh vegetables and salads.

Cold shish kebab from fish will serve as a wonderful snack and will not be inferior in taste to carp, which has just been removed from the grill.

Bon appetit!

For this recipe, it is better to take fresh fish instead of frozen, otherwise the finished fish risks getting dry.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.