Grilled Whole Carp on the Grate

Cooking method

1. Step 1:

   

   How do you grill carp over coals? For a fish kebab it's best to use fresh, never-frozen carp. Scale the fish, gut it, and remove the gills. Rinse the fish well under cold running water. Set them on the counter or a large tray to let the excess water drain off, or blot each one dry with paper towels.

2. Step 2:

   

   Make the marinade. Peel the garlic and grate it on a fine grater or push it through a garlic press. In a deep bowl, combine the mayonnaise, fish seasoning, allspice or ground black pepper, salt, and garlic. You can swap the mayonnaise for sour cream, or use vegetable oil as the base of the marinade instead.

3. Step 3:

   

   Rub each fish all over with the marinade, inside and out.

4. Step 4:

   

   Peel the onion and cut it into thin rings. Tuck a few onion rings into the belly of each carp.

5. Step 5:

   

   If you're using fresh herbs, rinse them, dry them, and crush them lightly with your hands, then add them to the onion. You can also put lemon slices or fresh vegetables like young zucchini, tomato, or bell pepper in the fish's belly — or just leave it with the marinade and nothing else.

6. Step 6:

   

   Put the marinated fish in a food container or large bowl and let it marinate for 30–40 minutes.

7. Step 7:

   

   Meanwhile, light the grill and wait until the fire burns down to good glowing embers.

8. Step 8:

   

   Brush a clean grate with vegetable oil using a brush or sponge. Lay the fish out in a single even layer.

9. Step 9:

   

   Set the carp over the coals.

10. Step 10:

    

    Grill, flipping the grate now and then, until the fish is cooked through.

11. Step 11:

    

    Keep an eye on the thin skin so it doesn't burn.

12. Step 12:

    

    A fish kebab cooks fast — the main thing is not to leave it on the coals too long. The time depends mostly on the size of the carp and how hot your fire is (roughly 20 to 40 minutes).

13. Step 13:

    

    The fish is ready to serve!