How to marinate carp for a fire - step-by-step recipe with photos

Features of cooking fish on the grill

River fish is distinguished by the fact that it has a bright taste and an indistinct aroma, like sea fish. It is easily and quickly cooked over coals, and there are a lot of options for marinade that highlight the taste of meat. Grilled carp is one of the most popular picnic dishes. You can barbecue it, bake it in foil, or make a delicious kebab.

The ideal option for grilling or baking on a wire rack in foil is to use medium-sized carcasses up to 1 kg. To prevent small bones from being felt too much, cuts are made perpendicular to the ridge along the entire length from head to tail. This procedure also helps the meat inside cook better and faster.

How to cook carp on the grill quickly and tasty? It’s not difficult, the main thing is to properly prepare the fish and a sufficient amount of coals in the grill. Among the spices suitable for carp are marjoram, black pepper, coriander, and rosemary. If the fish is cooked with stuffing inside, vegetables, fruits, and buckwheat porridge are suitable fillings. All this is generously sprinkled with spices. To prevent carp from burning on coals and the skin from sticking to the grill, the barbecue is greased with vegetable oil, just like the outside of the carcass. It is better to put wood from fruit trees, pears, plums, and apple trees in the grill. Its coals give the meat a special aroma and taste.

Features of marinating carp

The following useful recommendations will help you marinate delicious carp:

Only fresh, not frozen fish is suitable for marinating. The carp's scales should fit tightly to the skin, and the gills should be pink and clean.
If you plan to marinate fish fillets, it is better to choose carp weighing at least 2 kg with large bones that can be easily separated along with the spinal part.
The marinating time for carp is usually no more than a day, but to make the taste of the fish more intense, it is recommended to keep it in the marinade for at least 2-3 days. During this time, the carp will salt better and become tastier.

Most often, carp is salted, but many people like to marinate the fish, since such meat is tender, juicy and very tasty. Marinated carp is a wonderful dish with which you can surprise both guests and your family. It is important to use the right ingredients that will make the taste of the meat brighter and richer.

Whole carp on charcoal

You can cook carp on coals in different ways, but more often it is well marinated and baked whole. You can marinate fish dry or in a marinade. The first is relevant when there is a lack of time in real hiking conditions. The second is in the case of a planned picnic or gatherings at the dacha.

For the dry method, a set of any spices and salt is suitable. The fish is first cleaned of scales and entrails, washed and dried with a towel. Next, the carcass is generously rubbed with a mixture of salt and spices inside and out. After 15 minutes it can already be placed on the baking rack. It will take about 30-40 minutes to cook, with the condition of turning the carcass over so that the meat cooks evenly.

Grilled carp turns out especially juicy and aromatic if it is marinated 8-10 hours before cooking. During this time, salt and spices will penetrate inside the fish, give the meat special tenderness and enhance the taste and aromatic properties.

Grilled carp recipes suggest the following as a basis for the marinade:

Spices, herbs, aromatic herbs, salt and sugar are added to them. If the carcasses are small, vegetable oil is added to the marinade, which will compensate for the lack of fat and prevent the fish from drying out during cooking on coals.

It is very easy to marinate carp in tomato paste. The prepared fish is simply placed in a shallow container and filled with tomato paste with spices and salt.

For 1 liter of paste you need to take:

20 g salt;
40 g sugar;
0/5 tsp. black pepper;
1 tsp. coriander;
1 tbsp. l. marjoram;
sprig of rosemary.

Spices, salt and herbs are thoroughly mixed and crushed in a mortar and combined with a paste. Pour the mixture completely over the fish and allow it to marinate in the refrigerator for 7-8 hours. Later, the fish is removed from the marinade, excess paste is removed and baked on the barbecue. If the fish takes a long time to cook, you can periodically baste it with marinade for juiciness.

Another good marinade option is a combination of rich sour cream with spices and herbs. Here you can take a ready-made spicy mixture for fish, dilute it in sour cream and coat the carcass inside and out. Marinating time – 10 hours.

Carp in foil on the grill is a real dietary dish. You can simply marinate the fish in mustard for 2-3 hours or make a simple marinade, similar to a dressing for vegetable salads. To do this, mix lemon juice and olive oil in arbitrary proportions, add salt, sugar and spices. The fish, marinated for 3-4 hours, is wrapped in foil and baked for 30 minutes on the grill. The main thing is not to damage the foil when frying so that the juice does not leak out.

Carp is cooked in foil over coals, either whole or in pieces, which are topped with vegetables and fruits. You can cut the carcass into pieces 4-5 cm wide, add salt and pepper and arrange with tomato slices and onion rings. Everything is wrapped in foil and sent to the barbecue. At the end of cooking, you can tear the foil on top to allow the fish to brown a little and get rid of excess liquid.

If you want to cook stuffed carp, you can also do it on the grill. Sweet and sour green apples and onions are often chosen as filling. Cut everything into cubes, sprinkle with lemon, sprinkle with salt and sugar in a small amount. The filling is placed inside the fish, the belly is sewn up or pierced with toothpicks so that the filling does not fall out into the grill.

There is a Transcarpathian recipe for carp, in which the fish is cooked in pieces with potatoes in a frying pan or saucepan over a fire. To do this, fillets are prepared from large fish, and potatoes are cut into circles. Everything is laid out in layers, sprinkled with salt and spices. Cook with the lid closed for 40-60 minutes. When serving, sprinkle with herbs.

How to cook carp deliciously?

Carp - the recipes for which are varied, are widely used in cooking. The fish meat has a sweetish taste and does not contain small bones, which makes it possible to use various recipes. It is stewed, fried and baked whole, stuffed with vegetables or mushrooms, fish soup is boiled, meatballs, cutlets or filling for pies are made.

Dishes made from carp have always been a source of pride for the owners. We especially honor stuffed carp. The fish is seasoned with salt and pepper, and stuffed with onions, nuts and pomegranate seeds, baked in the oven at 180 degrees for about 40 minutes.
Stewed carp in honey and beer is very tasty. To do this, the fish is filleted, cut, poured with beer and a marinade of 40 g of honey and 800 ml of water. Add carrots and fresh herbs and simmer for 50 minutes.

How to cook a whole carp in the oven?

Oven-baked carp is one of the most healthy and correct ways to cook fish. To make the dish tender and juicy, you need to use foil, and spices, herbs and onions will help eliminate the smell of mud and imbue the dish with aromas. After baking, the spices should be removed and the fish served hot - it is not as tasty when chilled.

Ingredients:

carp - 2.8 kg;
onion - 2 pcs.;
paprika -5 g;
butter - 80 g;
ground black pepper - 5 g;
bunch of dill - 1 pc.;
pepper - 1 pc.

Preparation

Before you deliciously cook carp in the oven, gut the fish carcass.
Rub with paprika and black pepper.
Stuff with butter, onions and herbs.
Place the fish on foil and garnish with pepper.
Cover with a second sheet and bake at 200 degrees for 40 minutes.

Fried carp is an unusually tasty and nutritious dish. The juicy and dense texture of the meat is suitable for frying in a pan. The most acceptable way is to cook carp in batter. It will protect the fish from drying out and make it rosy and crispy. To eliminate the specific smell, you should marinate the fish pieces in lemon juice.

Ingredients:

carp - 1.5 kg;
egg - 2 pcs.;
milk - 125 ml;
sour cream - 60 g;
lemon - 1 pc.;
oil - 80 ml;
flour - 200 g.

Preparation

Peel the carp and cut into portions.
Before preparing fried carp, marinate the fish pieces in lemon juice.
Beat eggs with flour, milk and sour cream.
Dip the fish in batter and fry in oil for 5 minutes on each side.

Carp in foil in the oven can convey the taste of an authentic Kazakh dish - koktal, if prepared correctly. Uncleaned fish is cut along the ridge, removing it and the insides. The carcass is opened so that it becomes completely flat, seasoned and, having laid out vegetables in layers, baked in a cocktail bowl, the role of which an oven can handle at home.

Ingredients:

carp - 1.5 kg;
onion - 1 pc.;
eggplant - 1 pc.;
pepper - 1 pc.;
tomato - 3 pcs.;
clove of garlic - 3 pcs.;
cheese - 70 g;
mayonnaise - 60 g.

Preparation

Before cooking carp, remove the backbone from the fish, take out the insides, and rinse.
Unfold the fish into a flat shape.
Rub with garlic.
Place a layer of onion on the fish and brush with mayonnaise.
Then, eggplants and peppers.
Sprinkle with cheese, brush the tomato layer with mayonnaise.
Bake in foil for 90 minutes at 170 degrees.

Carp balyk is not just a tasty, but also a healthy snack. With this cooking method, the meat remains juicy, tender and retains all the nutrients. For balyk, you should choose a carcass of at least 5 kg, since it contains a lot of meat that does not have the smell of mud. The success of the dish lies in the correct cutting - the pieces should be no more than 3 cm.

Ingredients:

carp - 5 kg;
salt - 300 g;
sugar - 80 g.

Preparation

Remove the backbone, membranes, and entrails from the fish.
Cut the fillet into 3 cm pieces.
Cut the belly along the ribs and roll up.
Before cooking, place the fish in layers, sprinkle each layer with sugar and salt. Place in the cold under pressure for 3 days.
Rinse in water.
Place the pieces on a nylon thread and air dry for 2 days.

Heh from carp, despite its Asian origin, has long won the favor of Slavic housewives. The spicy dish is prepared simply: raw fish is thinly sliced and marinated in vinegar and spices for 6 hours. Since the recipe uses river fish, it can be pre-boiled in a double boiler and then marinated.

Ingredients:

carp fillet - 550 g;
vinegar - 60 ml;
onion - 2 pcs.;
carrots - 1 pc.;
ground black pepper - 5 g;
oil - 120 ml;
sugar - 20 g.

Preparation

Before cooking carp, cut the fillet into strips and, pour vinegar, refrigerate for 2 hours.
Add the onion, stir and set aside for another 2 hours.
Fry the carrots and remaining onions.
Add vegetables, pepper, butter and sugar to the fish.
Leave for another 2 hours.

They are distinguished by their softness and extraordinary juiciness. The dense, non-bony meat of carp is ideal for making cutlets. The recipe is common: fish fillet, onion and potatoes are crushed into a homogeneous mass, formed into cutlets and fried on both sides over high heat until golden brown.

Ingredients:

carp - 3 kg;
onion - 2 pcs.;
potatoes - 2 pcs.;
green onion feathers - 5 pcs.;
bay leaf - 1 pc.;
oil - 60 ml;
flour - 80 g.

Preparation

Cut the carp into fillets.
Grind the fillet, onion and potatoes in a meat grinder
Add green onions and chopped bay.
Form cutlets, roll them in flour and fry in oil.

Carp fish soup is a great way to recycle the head, tail and fins - these parts are used by experienced fishermen to create a hearty, rich fish soup. Don't forget about spices and vegetables. Celery and bay leaves will help get rid of the smell of mud and add aromas. If children won’t eat the fish soup, you can add a glass of vodka at the end.

Ingredients:

head, tail and fins - 550 g;
bunch of celery greens - 1 pc.;
carrots - 1 pc.;
bay leaf - 2 pcs.;
potatoes - 3 pcs.;
tomatoes - 2 pcs.;
vodka - 50 ml.

Preparation

Boil the head, tail, fins and potatoes for 15 minutes.
Add bay, vegetables and celery greens.
Simmer for 15 minutes.
Finally, pour in the vodka.

Carp kebab has a special “meaty” taste and is therefore especially popular. The key to a successful dish is marinade. The best way is to marinate the carcass in lemon juice. Citrus juice is softer than vinegar; it will not overpower the specific taste of carp, but will only add an aroma of freshness. To prevent the fish from drying out during frying, it must be turned over frequently.

Ingredients:

carp steaks - 1.5 kg;
oil - 50 ml;
lemon juice - 40 ml;
ground black pepper - 5 g.

Preparation

Marinate carp steaks in oil and lemon juice for 30 minutes.
Season and place on the grill.
Fry for 7 minutes on each side.

Able to add variety to the daily menu. Caviar has a neutral taste and requires seasoning. Paprika is an excellent addition: it not only takes away the fishy aroma, but also adds piquancy. Getting the appetizer is simple: you need to mix the caviar with the dough ingredients and fry it until golden in a frying pan.

Marinating fish has been practiced in Scandinavian countries, Japan, Korea, and Europe for centuries. This excellent method allows you to preserve a large catch in full. In addition, pickled fish has excellent taste and goes well with a side dish of potatoes or rice. Our article presents the best recipes for marinating fish using carp as an example. You can also marinate any other fish using them.

Carp kebab

Large specimens of carp are suitable for preparing fillets for barbecue. The fish must be cleaned and skinned to obtain soft, even pieces of fillet. Carp kebab requires marinating for 3 or more hours. The marinade is designed to soften the fibers of the meat and make it tender. Vinegar or mustard is often used for this.

You can marinate the fillet in the following composition:

For 1 kg of fish, take 300-4000 ml of paste and 150-200 ml of sour cream, which are mixed with each other and spices are added. The marinade for carp can consist only of salt and pepper, but then the fish must be irrigated with lemon juice.

The marinated fish is threaded onto skewers and very quickly fried on all sides. The recipe for carp kebab involves serving it with boiled or grilled potatoes. This is the perfect combination of foods for a picnic. You can also cook potatoes on a skewer, but you can get a fried product in 40 minutes. That is, first they start cooking the potatoes, and then they put the fish on the grill.

Carp is a tasty and healthy fish, and most importantly, it is easiest to buy fresh. That's why there are so many recipes for preparing it both on the stove and on the grill.

It's hard to find a person who doesn't like carp. True, some people lose their appetite for this dish when they remember the many small seeds that will have to be extracted from the tender, slightly sweet pulp. In fact, the described problem is often only the result of inept preparation of this fish, which is unique in its organoleptic characteristics. Today we will share with readers the secrets of cooking carp on coals so that it turns out aromatic, appetizing, pleasant to the taste, and so that all picnic participants eat it with genuine pleasure. Carp on the grill can be fried on a grill whole or in pieces, it can also be stuffed and baked in foil. A selection of 7 dish recipes and 6 marinade recipes will satisfy even the most picky eater.

Can carp be harmful?

Carp is only harmful to those who are allergic to fish. But there is other harm created by man. Due to pollution, carp living in their natural environment are often infected with parasites - they are susceptible to them. Therefore, the heat treatment of dishes should be sufficient, but the fish should be salted more strongly - it is better to soak it later. On fish farms, carp are often raised with a large amount of growth stimulants: they should not be abused or given to children.

Another drawback is bonyness, but it can be easily overcome if, before frying in a frying pan, you make very frequent cuts on the fish with a sharp knife: you can cut parallel and diagonally, or even better - crosswise.

In fact, carp is one of the varieties of carp. But this is an artificially bred breed. Although the taste, of course, does not suffer from this at all. In addition, like any fish, carp is very useful. After all, fish is a source of building materials for metabolism in the human body. If carp is treated with salt, it will acquire special taste properties. Therefore, we introduce you to how to salt carp.

Salting carp recipe

Salting any fish (including carp) at home can be dry or wet. Only coarse salt is always used for it. But it does not add flavor to the fish, it only removes moisture from it. The general rule before salting is to pre-prepare the fish. She needs to be gutted. And now we’ll talk about specific options for how to salt carp.

How to salt carp at home - wet salting

In order to salt carp, we wash the gutted fish with water and place it in layers in a container that does not oxidize. For example, it could be an enamel pan. Sprinkle each layer with salt (1 kg of salt per 10 kg of fish).
If you want the carp to have a special delicate taste, you can add a tablespoon of sugar to the salt.
We place a wooden circle on the carp and place a three-liter jar of water on it (pressure). We put the fish at home in a cool place.
After about 10-12 hours, juice will appear in the pan. We leave it until the end of the carp salting process.
We remove the oppression after 4 days. We wash the carp in running cold water and pour out the juice. Next, we dry it and put it in a wooden box or basket for storage.
When salting carp, consider the size of the fish. If these are small carps weighing less than 100 grams, they will be ready at home in 2-3 days. If the carps are medium (100-250 grams), it will take 5-10 days. If these are large carp (500-800 grams), salting at home will take 7-10 days.
Wet salting of carp can be slightly varied. To do this, prepare a salt solution (for 1 kg of salt - 3 liters of water) and pour it into the fish in the container. This type of wet salting is mainly used for salting small carp at home.

How to salt carp at home - dry salting

To salt carp, place it in layers in a wooden box or basket. The bottom, if you salt the carp, should be covered with burlap or a clean canvas rag. The fish is laid tightly - head to tail.
Sprinkle each layer of carp with salt (1.5 kg of salt per 10 kg of fish).
We place a wooden lid on top of the fish and put pressure on it. This could be a large stone or a three-liter jar of water.
Thanks to this, the carp that you will salt will begin to release juice. It will drain through holes in the basket or between the boards of the box.
At home, carp should be kept in a cool place. In 5-10 days, the salted carp will be ready.

Culinary secrets on how to cook delicious carp on coals

Let's start the article by revealing the main secrets of cooking delicious carp on the grill. They will also come in handy when you want to bake or fry this wonderful fish at home.

Do not purchase or use fish for cooking that you are not sure is fresh. Cloudy eyes, dull gills, mucus that is unpleasant to the touch and a disgusting smell indicate that the carp has left its natural habitat too long ago and can no longer turn into a luxurious dish worthy of your table.
Preparing carp for grilling involves peeling it, gutting it, washing it, drying it and, if necessary, cutting it into steaks or fillets. The scales are cleaned off with a special grater or an ordinary knife, being careful not to damage the skin. The sad news is that the carp will try to slip out of your hands, and the scales will begin to fly in different directions. But there is good news: these troubles can be overcome. Sprinkle salt on the carp, put on cloth gloves, put the carp in a bag, and the task can be completed quickly and cleanly. Next, all that remains is to rip open the fish’s belly and carefully, so as not to damage the gallbladder, remove the entrails, then rinse the carcass and pat dry with a paper towel. The last stage is quite simple: remove the gills or head (as you like) from the future decoration of your table and proceed to preparing the food according to the chosen recipe.
The question of whether to grill carp on coals whole or in pieces is decided taking into account its size. It is advisable to cook fish weighing up to 1 kg whole, larger ones - cut into steaks, and from the largest specimens you can even make a shish kebab.
How long to grill carp on coals depends on the size of the fish. Whole carcasses are cooked for 20-25 minutes. The steaks are fried for a quarter of an hour, and the fillet pieces in the form of a kebab take only 10-12 minutes.
When frying fish, you need to turn it over periodically, even if it is wrapped in foil. To prevent the carp from sticking to the grill, lubricate it with vegetable oil, and it will come off the bars very well.

And now we get to the most important secret. Transverse notches on the carp carcass, especially those applied diagonally in the shape of a lattice, will allow you to break the bones and make them less dangerous. The marinade will help to finally get rid of the problem by softening the bones.

How to marinate carp for grilling: 6 marinade recipes

The role of marinade in cooking carp can hardly be overestimated. Firstly, it softens small bones, making eating fish more enjoyable. Secondly, it neutralizes the specific muddy odor characteristic of the inhabitants of rivers and ponds. Thirdly, it gives the fish a unique taste, which greatly depends on the composition of the marinade.

When choosing a sauce recipe for marinating carp, you should give preference to formulations that contain acidic ingredients: vinegar, lemon juice, or at least tomato, sour cream. It is advisable that the marinade also contain fatty foods: butter, sour cream, mayonnaise. Among the seasonings, preference is given to marjoram, rosemary, parsley, black pepper, and coriander.

Considering all these subtleties, you can make marinade for carp according to your own recipe, but it will still be safer to use proven options.

Lemon mustard marinade

For one carp you will need juice squeezed from half a lemon, a pinch of sugar, a tablespoon of water, 50 ml of refined vegetable oil, a teaspoon of apple cider vinegar (6 percent), a bay leaf, and salt and pepper, which are added to taste. First, juice, vinegar, mustard and water are mixed. The bay leaf is crumbled and added to the sour liquid along with salt, sugar and pepper. Lastly, add the oil and beat the mixture with a whisk. 30-60 minutes after coating with lemon-mustard sauce, the fish can already be fried on the grill.

Lemon marinade with garlic and marjoram

Juice from a whole lemon is mixed with two tablespoons of vegetable oil, a couple of garlic cloves passed through a press, and two teaspoons of dried marjoram. Pepper and salt are added to the resulting mixture to taste. Cover the carp with aromatic sauce and leave for an hour.

Sour cream marinade with onions

Place a glass of sour cream in a bowl. Small greens are coarsely chopped and mixed with sour cream. Cut two large onions into thin half rings and combine with sour cream. All that remains is to add pepper and salt, mix and use as a marinade. The sauce prepared from a glass of sour cream is enough for two medium-sized crucian carp.

Classic carp recipe on the grill

carp – 2 pcs. weighing up to 1 kg;
onions – 2 pcs.;
garlic – 4 cloves;
parsley, dill - half a bunch each;
salt, pepper mixture - to your taste.

Clean and gut the fish, rinse and dry with napkins. Remove the gills.
On the sides of the carp, closer to the back, make transverse cuts about half a centimeter deep. The optimal distance between cuts is 1-1.5 cm.
Rub the fish on all sides with salt and pepper mixture. Stuff chopped garlic into the slits.
Stuff the fish with thinly sliced onions and sprigs of herbs. To prevent the filling from falling out, secure the ends of the belly with wooden toothpicks, previously soaked in water.
Prepare the grill and grill. If at a distance of 15 cm from the coals the heat is such that you cannot hold your hand over them for more than 2 seconds, you can fry carp over them. Don't forget to cover the grill with oil so that the fish doesn't burn.
Place the carp on the grill. Fry them for 20-25 minutes, turning them every two to three minutes.

All that remains is to place the treat on a dish, decorate with slices of lemon or tomato, sprigs of fresh herbs and serve.

How to cook salted and marinated carp with vinegar marinade

We first clean the fresh carp - remove the scales with a knife, then gut the belly, wash the fish, and dry it. Next, cut along the ridge into fillets, sprinkle with salt, and do the same with the belly. Leave the salted carp for 3 days in a cold place.

On the third day, free the carp from salt, wash it off with water under the tap, then fill it with clean cold water and leave for 1 hour. You need to soak salted fish in order to remove excess salt and make river fish lightly salted.

Meanwhile, let's take care of the vegetables. We cut the onion and three carrots into half rings on a Korean carrot grater.

Next, take a glass jar with a wide neck; it is easier to place pieces of salted fish in it. At the bottom of the jar we put some of the vegetables, bay leaf, peppercorns, cloves, and now we put the carp fillet, cut into small pieces, alternating with the vegetables.

Pour all this with vinegar and unrefined vegetable oil in a 1:1 ratio, first dilute it in a bowl, and then pour it into a jar, pour in the marinade so as to cover the pieces of fish. Let it stand for 2 hours at room temperature, after which we put it in the refrigerator.

After 2 days, the mirror carp will marinate and become ready to eat. With this salting, the fish is not spicy, and the bones become soft.

Similar video recipe from YouTube channel

Marinated mackerel in Latvian style

Unlike the first recipe for salted carp, mackerel is not salted by dry salting, but in salted brine, and then marinated

Marinated carp is a culinary masterpiece that everyone should try. Using this recipe, you can marinate any fish: silver carp, crucian carp or pike, but carp marinated in vinegar according to this recipe is an excellent dish, for which it is worth sacrificing a few millimeters of additional fat on the waist and hips.

The delicious carp fish holds the record among all products for the presence of iodine, which is so necessary for the normal functioning of the thyroid gland. The meat of this fish contains a lot of useful substances. Vitamins C, E, PP, B6, B12 and others, which are contained in large quantities in this product, promote DNA synthesis, participate in fat metabolism and have a beneficial effect on the nervous and digestive systems. Nutritious and tender carp meat contains proteins and fats that are necessary for normal human life. And everything would be fine, but carp is so high in calories that it is not recommended for systemic consumption by people on a diet due to the presence of a huge amount of calories. However, pickled carp is a culinary masterpiece that everyone should try. Using this recipe, you can marinate any fish: silver carp, crucian carp or pike, but carp marinated in vinegar according to this recipe is an excellent dish, for which it is worth sacrificing a few millimeters of additional fat on the waist and hips.

Carp stuffed with apples, fried on the grill

carp – 2 pcs. total weight about 2 kg;
onions – 0.2 kg;
apples – 0.2 kg;
lemons – 2 pcs.;
salt, pepper, coriander - to taste.

Clean, gut the carp, remove their gills. Rinse well and pat dry with a towel.
Make frequent oblique cuts in the shape of lattice on the sides of the fish.
Rub the carcasses with spices and salt.
Cut the lemons into slices, place a few pieces inside the carp, and place the rest on the outside. Leave the fish, covered with lemon slices, to marinate for an hour. Remove the lemon.
Cut the apples and onions into small cubes, mix them and place them in the fish bellies.
Mend the carp or pin the edges of their bellies with toothpicks so that nothing falls out of them.
Place the stuffed carps on the grill and fry them over the coals for 20-25 minutes, remembering to turn them over from time to time.

Grilled vegetables are suitable as a side dish for stuffed carp, although fish made according to the above recipe will be tasty without a side dish.

Carp baked in foil on the grill

carps – 2 pcs. total weight up to 2 kg;
mayonnaise – 0.25 l;
lemon – 2 pcs.;
refined vegetable oil – 20 ml;
onions – 0.2 kg;
salt, seasonings - to your taste.

Cut the onion into thin half rings, marinate it in the juice of one lemon.
Cut off the heads and fins of cleaned and gutted carp.
Sprinkle the fish with salt and seasonings, sprinkle with lemon juice, wrap in film and leave for an hour.
Prepare two pieces of foil by folding each in half.
Grease the foil with oil. Fold into an envelope shape, leaving an opening to insert the fish through.
Cover the carp with mayonnaise, place in envelopes and seal.
Place the envelopes on the wire rack. Bake the fish for 30-40 minutes, sometimes turning the envelopes on the other side. If you want the fish to brown, 10 minutes before it is ready, remove it from the foil and finish cooking over open coals.

Carp baked in foil in mayonnaise turns out no worse than in sour cream. The recipe given is simple, but worthy of attention.

Stuffed carp in foil on coals

carp – 1 pc. weighing about 1 kg;
salt, spices, herbs, lemon juice - to taste;
semi-hard cheese – 100 g;
vegetable oil - grease the foil.

Prepare the whole carp carcass for roasting.
Rub with salt, spices, sprinkle with lemon juice. Wait 30-60 minutes.
Fill with coarsely grated cheese.
Fold the foil into 3-4 layers, grease it, and wrap the carp in it.
Place the bundle directly on the coals.
Cook the fish for 15-20 minutes, turning occasionally.

Before serving, it is recommended to remove the carp from the foil, cut into pieces and serve with grilled vegetables or potatoes baked over a fire.

Carp steaks on the grill (simple recipe)

carps – 2 kg;
lemon – 2 pcs.;
rosemary – 2 sprigs;
vegetable oil – 60 ml;
onions – 1 pc.;
salt, pepper - to your taste.

Cut the cleaned and gutted fish into pieces 1.5-2 cm thick.
Rub the steaks with salt and pepper. Grease with oil mixed with the juice of one lemon. Add rosemary. Marinate for an hour.
Place the steaks on a covered barbecue grill and place lemon and onion slices between them.
Close the grill and place it on the grill. Grill steaks for 15 minutes, turning every 2-3 minutes.

This recipe for cooking carp on the grill is one of the simplest, but the result will definitely not disappoint you.

Carp barbecue

carp steaks – 1 kg;
soy sauce – 100 ml;
water – 50 ml;
honey – 20 ml;
olive oil – 40 ml;
garlic – 3 cloves;
rosemary (fresh) – 1 sprig;
ginger root – 20 g;
hot pepper (in a pod) - to taste.

Prepare the carp steaks.
Finely chop the rosemary and pepper, cleared of membranes and seeds.
Peel the ginger root and finely chop it with a knife.
Cut the garlic into thin slices.
Mix the crushed ingredients, add soy sauce and water. Add liquid honey and oil. Whisk thoroughly.
Add the steaks to the sauce and stir. It is better to do this with your hands so that the sauce covers all the pieces.
After an hour, place the marinated fish on the barbecue grill and fry over coals until cooked. This will take 15-20 minutes.

Baked carp stuffed with vegetables - a simple recipe

An unusual recipe for cooking a whole carcass - with cabbage and pike perch caviar. I invite you to try it!

Carp carcass – 1 kg.
White cabbage – 100 gr.
Carrot – 50 gr.
Onion - head.
Pike perch caviar – 100 gr.
Sour cream 20% - 100 ml.
Vegetable oil – 6 tablespoons.
Lemon – 2 slices.
Salt, seasoning for fish.

Start cooking with the filling. Chop the cabbage, carrots into strips, and cut the onion into cubes.
Fry the onion slices first, then add the carrots. Fry for 2-4 minutes.
Transfer the cabbage slices. Continue frying the vegetables until almost done.
Free the pike perch eggs from the film. Place in a frying pan with softened vegetables. Salt the dish and sprinkle with pepper. When the caviar changes color, the filling is ready.
Wash the carp, dry it, remove the gills, and remove scales. Rub with fish seasoning and salt. Instead of gills, add a slice of lemon.
Stuff the belly with the vegetable mixture and secure with toothpicks.
Place foil on a baking sheet and pour oil.
Place the carcass on a baking sheet and spread sour cream on top. Cover the workpiece with foil and make a tiny cut in the center.
Bake the fish for 30 minutes at 190 o C. After removing the foil, continue cooking the carp for another quarter of an hour, until golden brown.

Carp kebab

carp fillet – 1 kg;
sour cream – 0.25 l;
tomato paste – 0.25 l;
apple cider vinegar (6 percent) – 20 ml;
spices for fish, salt - to your taste.

Mix sour cream with tomato paste, add vinegar, spices and salt. Beat well with a whisk.
Cut large carp into fillets. Cut into cube-shaped pieces (as large as you can get).
Mix the pieces of carp with the prepared sauce and leave in it for 2-3 hours.
Soak wooden skewers in cool water for 15 minutes to prevent them from burning.
Place pieces of fish on sticks.
Place the kebabs on the mesh covering the grill. Fry them for 12 minutes, turning them every minute.

Serve the browned skewers directly on the skewers on which you fried them.

Some people call carp the king's fish. Of course, it is difficult to compare it with sturgeon or sterlet, but it is affordable, and any family can fry it on the grill. At the same time, both the taste and appearance of the finished snack will be such that you will consider it worthy of a royal table.

Carp kebab is the second most important dish that can actually be prepared from this fish. The first dish is fish soup. However, if you have a carcass, and there is no desire to cook fish soup (or you already have it), kebab is the most ideal and suitable option.

Marinated carp - recipe

Take the cooked carp pieces and place them in a glass jar. Salt and pepper it generously, sparing no spices. We leave everything for several hours so that the meat absorbs the seasonings. After 2-3 hours, remove the portioned pieces from the container and rinse under running water. After drying the fish a little, we begin the marinating process itself. To do this, add the following ingredients into a jar in layers:

a layer of carp cut into pieces;
a layer of onions cut into rings or half rings.

Sprinkle each layer generously with salt, ground black pepper and spices: cloves, coriander, allspice, bay leaf. If anyone likes spices that I didn't mention, just add to the list. Some people say that you must add cumin for a full and piquant taste, but I am not a fan of this seasoning, so I excluded it from my personal recipe.

Next, pour each layer with vinegar and vegetable oil or olive oil - whichever you prefer. Water thoroughly, sparing neither vinegar nor oil. The liquid should cover the meat completely. Tamp the fish well and cover the jar with a lid. Place in the refrigerator for 24 hours. This, of course, is not a prerequisite, you can open it after 12 hours and try a piece, but you will feel the fullest and most effective taste of the pickled carp recipe that I provided you with after keeping it for as long as it should be.

Eat and enjoy the fruits of your labors. Enjoy your meal!

Carp fish can not only be salted, but also marinated for further frying on a grill or eating as a snack.

Pickled carp is an excellent addition not only to the everyday, but also to the holiday table, the main thing is to prepare it correctly. We will find out how you can marinate carp fish, what technologies, seasonings and other additives are used for this by experienced housewives.

Correct selection and preparation of carp for barbecue

If you manage to catch a large specimen, then you can safely and without fear cook any dish from it.
Firstly, fresh carp is very healthy, since it is the fresh carcass that contains the most vitamins.
Secondly, it will not be possible to catch a large specimen in an overly polluted body of water, since it simply does not live there.
If you buy carp in a store or market, it is advisable to look for fresh ones. He must be caught no later than two days ago. Only in this case will a kebab made from this fish be truly healthy.
It is better not to buy stale fish for cooking. Firstly, there will be no benefit from it, and secondly, it may simply fall apart during cooking. The same applies to ice cream, or rather defrosted carp. You cannot cook from frozen food.

Carp kebab: recipes

Below are 3 recipes for making shish kebab. The latest of them is designed for cooking in camp conditions, in which, most likely, it will be difficult or even impossible to get olive oil, lemons, soy sauce and other spices.

Carp kebab on the grill

Before cooking, you should wash and dry the grate, even if it has previously been stored clean and dry. It is better to wash it without detergent.

What products are needed:

one large carp;
half a glass of odorless olive oil;
a third of a glass of soy sauce;
one lemon;
2 cloves of garlic;
two tablespoons of vinegar;
fish spice containing curry.

The carcass should be cleaned, cut into large pieces, all other ingredients should be mixed in a separate bowl, the garlic should be grated on a fine grater in advance, and the lemon should be passed through a juicer (only juice, not lemon pulp, is used for the marinade).
Each piece of fish fillet should be dipped in the marinade, put in a bowl, and, pouring over the remaining marinade, marinate for 3 hours.
After this, place the pieces on the grill and cook it over hot coals.

This dish is best served with fresh vegetables, such as sweet peppers or tomatoes, as well as boiled potatoes.

Carp shish kebab on the grill

When cooking fish on the grill, just as in the case of a grill, the skewers should be washed in advance. Even if they have been in a clean, dry place, if they are not used daily, they should be washed before each use.

two-kilogram carcass;
one glass of soy sauce;
100 g butter;
one lemon;
one clove of garlic;
a bunch of parsley;
ground pepper and salt.

Gut the carcass, wash and cut into pieces.
Melt the butter, squeeze the juice from the lemon, crush the garlic.
Mix all the ingredients prepared for the marinade and pour them over the pieces. Leave to marinate for 2 hours.
Afterwards, the pieces of fish should be carefully threaded onto skewers and cooked over coals on the grill.

You can serve this dish with parsley, which needs to be washed, cut in advance, and sprinkled on skewers with a fish dish.

Didn't manage to cook the dish? Don't be shy, ask me personally.Go

Carp shashlik on skewers

The above recipes involved cooking the dish on the grill. Below we will describe a recipe that is easier to implement in field conditions if, for example, you managed to catch at least one individual and there is an opportunity to cook it right in nature.

one carcass;
two onions;
salt and pepper.

The carp should be gutted, washed, and coarsely chopped. The larger the pieces of fish, the safer it is to cook fillets over a fire. Since fish meat is very tender, there is a danger that it may tear on the skewer and fall into the fire (if cooked on the grill, this danger is not so bad). Therefore, to cook over a fire on skewers, the fish is cut without removing the backbone or cutting the belly. To cut, you need to cut off the head and remove the insides through the hole. The pieces cut for stringing should also be large. Under no circumstances should the skin be removed.
The onion should be cut into rings.
Place pieces of fish one at a time in a deep bowl, first rubbing them with salt and, if available, pepper.
Place several onion rings next to each piece. Next you need to wrap the fish in a bag or plastic wrap for one hour.
After this, the pieces should be strung on skewers and cooked over a fire, avoiding burning the top crust.

When preparing such a dish, it is better to build a low fire, since constantly holding a skewer over the fire can cause burns on your hands.

The most difficult part of preparing a good dish is catching a big fish. If you still managed to catch at least one individual, then preparing a dish from it will no longer be as difficult as it might seem at first.

Watch carp kebab video:

A simple recipe for salting carp

Carp is a river fish with a slightly distinct specific odor. But with proper preparation, this smell can be completely eliminated. This fish contains a large number of bones, but if the carcass weighs more than a kilogram, it will be easy to remove the bones, since they are quite large.

Before salting, the carcass should be prepared by cleaning and gutting

Ingredients for salting:

two carp;
300 grams of sea salt;
six bay leaves;
peppercorns.

We wash the carcasses thoroughly, you don’t need to clean them, then we gut them and remove the heads. If the fish is quite large, cut it into two equal parts. After drying the fish, salt it. Pour a layer of sea salt, pepper, bay leaf and fish into a deep container, and also sprinkle salt on top. Having placed the container under pressure, put it in the refrigerator for four days.

After the time has passed, take out the salted fish, drain the juice and rinse it under running cold water to wash off excess salt. Serve ready-salted carp with fresh onions, boiled potatoes and a salad of fresh vegetables.

The rules for salting fish will be discussed in the video:

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