Grilled carp on a grill and in foil: 7 recipes, marinade options

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.

Selection and preparation

If you intend to cook carp that you caught yourself, then there will be no risks regarding the shelf life and freshness of the product. It’s a different matter if you choose fish at the market, in a store, and especially from fishermen.

Firstly, give preference to the whole carcass. For barbecue according to our recipe, a large specimen of three to three and a half kilograms is suitable. The one who can buy a mirror carp will be lucky - it is easier to clean (it is only partially covered with scales) and, as experts say, it is fattier than a regular one.

Secondly, when buying, pay attention to the gills of the fish. When fresh, they are bright (red or pink). The eyes of fresh carp are also clear, the scales are smooth and without mucus. The smell is pleasant. Got some frozen fish? There should be no yellowish spots or frost on its surface, indicating that the “poor thing” was thawed several times and thrown into the refrigerator again. Fresh fish fillets are dense, difficult to separate from the bones and have a rich color.

If the fish is frozen, take the time to take it out in advance and carefully defrost it on the bottom shelf of the refrigerator. Shock, rapid defrosting can turn even wonderful carp into a dry, friable mass.

At home, we wash the fish under running, cool water and cut it, getting rid of scales, entrails, and fins. Cut into pieces one and a half to two centimeters wide into steaks. In turn, we cut them in half along the ridge.

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.

Beer marinade

A glass of light beer is mixed with salt and spices, the prepared fish carcass is poured with the foamy drink and left for 2 hours.

Marinade with vinegar and soy sauce

For a quarter glass of water (60 ml) take a teaspoon of 9 percent vinegar. An equal amount of soy sauce and the same amount of vegetable oil are added to the resulting mixture. All that remains is to season the marinade and use it for its intended purpose. After an hour of staying in it, the fish will be ready to fry on the grill.

Tomato marinade

For a kilogram of carp you will need a glass of tomato paste, a teaspoon of salt and two teaspoons of sugar, a pinch each of coriander, black pepper and marjoram. You can also add a sprig of rosemary. All components are mixed, the resulting mass is coated with the fish and left for 2-3 hours. Before baking or frying, remove excess sauce from the carcass.

If it is not possible to prepare a full-fledged marinade, dilute a tablespoon of 9 percent vinegar in a glass of water and soak the carp in the resulting liquid for at least half an hour. This will be enough to soften the bones.

In addition to recipes for marinade suitable for representatives of the carp family (including carp and crucian carp), we offer recipes for the dishes themselves that can be prepared from carp on the grill.

How to marinate carp for grilling: 4 recipes for all occasions

Fish, unlike meat, is marinated quickly, saturated with the aromas of sauces and spices. If sea water can be considered the very first marinade, today dozens of all kinds of dressings, sauces, and fillings have been invented. Marinades are especially suitable for cooking carp on the grill:

with lemon and mustard;
with vinegar and soy sauce;
with sour cream;
with beer.

A wide variety of spices and herbs are suitable for pickling carp.

In addition, you can use olive oil with lemon juice, tomato juice and cream, mineral water, soy sauce and others.

Interesting video: a method of marinating mirror carp with the addition of tomatoes and garlic.

Lemon mustard marinade

This marinade can have different flavors, depending on the type of mustard. It can be sweet, sour, spicy, hot or white (Dijon, French) - made from ground seeds. Spices include basil, nutmeg and a little turmeric for color.

For the marinade you will need:

½ lemon;
1 tsp. mustard;
2 tbsp. l. soy sauce;
1 tsp. seasonings for fish.

First you should mix mustard and soy sauce (you can use ginger). Then add lemon juice and spices, shake everything with a fork. Taste for salt. If it is not enough, then it is better to add salt to the fish already cooked, since this spice will draw moisture from the pulp and make it dry.

For another marinade you will need:

½ lemon;
1 tbsp. l. mustard;
1/3 tsp. Sahara;
1 hour l. apple cider vinegar;
50 ml vegetable oil;
1 tbsp. l. water;
1 laurel;
pepper and salt to taste.

First, mix lemon juice with water and mustard. Then the bay leaf is crushed and added to the mixture along with sugar, salt and pepper. At the end, gradually add the oil, while whisking the mixture with a whisk or fork.

When oil is combined with an acidic environment, an emulsion is formed, in which the carp is marinated for 20-30 minutes.

With vinegar and soy sauce

Since vinegar is more aggressive than lemon juice, the process goes faster and will be ready in 10-15 minutes. For the recipe you will need:

100 ml soy sauce;
1 clove of garlic;
1.5 tbsp. l. table vinegar (9%);
sugar 1 tsp;
1 tsp. pepper;
1 tsp. dried basil.

Recommended reading: How to cook pike perch

Mix all ingredients and the dressing is ready.

Ingredients for another option:

3 tbsp. l. soy sauce;
3 cloves of garlic;
4 tbsp. l. olive oil;
1 bunch of cilantro;
1 tbsp. l. table vinegar (9%);
salt and pepper to taste.

Preparation consists of the following steps:

Finely chop the garlic and cilantro, add salt and pepper and lightly mash with your hands or crush until the salt dissolves.
Combine vinegar and oil, whisking.
Add garlic dressing to the emulsion and stir.

Cilantro can be replaced with dill, basil or parsley.

Delicate marinade with sour cream

Carp pulp cooked over coals in sour cream becomes tender, since it is slightly acidic and has a gentle effect on the meat, although you will have to keep the fish in this marinade for 25-40 minutes.

For the marinade you will need:

3 tbsp. l. sour cream;
1 onion;
1 bunch of dill and parsley;
salt - to taste.

You need to chop the onion as desired, chop the greens, add salt and sour cream, and mix.

Another option for a gentle dressing consists of:

1 tbsp. l. seasonings for fish (Forester);
80 g onion (onion);
1 clove of garlic;
1 tbsp. sour cream;
2 tbsp. l. lemon juice;
salt - to taste.

Cut the onion into half rings, garlic into slices, mix all the ingredients and coat the pieces of fish for the grill.

Beer marinade

For this unusual sauce you only need:

beer – 70 ml;
garlic – 2 cloves;
vegetable oil – 50 ml;
spices - to taste.

The garlic is passed through a press and everything is combined. Lubricate the carp (whole or pieces) with this mixture on all sides, let it sit for half an hour and grease with the remainder during cooking - every time you turn it over.

For another marinade recipe you need to take:

1 onion (large);
1 clove of garlic;
50 g mayonnaise;
100 ml beer (light);
spices and seasonings for fish.

Cut the onion into rings, garlic into slices, combine with mayonnaise and mix with beer.

Classic carp recipe on the grill

What do you need:

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.

How to cook:

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.

Grilled carp: how to cook, shish kebab recipes, what to bake with

Carp steak cooked on the grill is an excellent dish with a delicate taste. This is an excellent option for a holiday table, for a regular family lunch and dinner, for a picnic in the country or in nature. First, the fish is marinated to make the meat more juicy. A variety of marinades add a unique taste and mask the unpleasant fishy smell when cooking.

How to cook carp steaks on the grill

When cutting fish carcasses, the heads, fins, and tails are separated. All bony parts are suitable for fish soup. The gills, which impart bitterness, are discarded. Scales and mucus from the skin are carefully removed. The skin can be removed or left at the discretion of the cook.

Cut the steaks together with the backbone, cutting the body crosswise. Or remove the backbone and divide the fillet into pieces of the desired size.

To add a unique taste, put inside the pieces: onions or green onions, strips of bell pepper, sprigs of herbs, herbs - chopped bay leaves, rosemary, thyme, oregano.

When placing steaks on the grill, the edges of the bellies are connected so that the minced meat does not fall out, and they are secured with matches, twigs, and wooden toothpicks.

Before grilling over coals, steaks are marinated with wine, mayonnaise, lemon juice, and various sauces. The fish is soaked in spices and acquires a delicate taste.

Fry the fish for 20 minutes, first checking the readiness of the coals: within 2 seconds, a hand at a distance of 15 cm from the surface of the coals can withstand the heat.

Carp, cut into small pieces, can be cooked on the grill by skewering. Pieces of fish are rubbed with pepper, salt, and other spices, poured with vegetable oil and allowed to brew for half an hour. Then they are strung on skewers mixed with pieces of tomatoes, bell peppers, potatoes, eggplants, and other vegetables. And roasted on coals.

To make the fish fatter, it is placed together with pieces of lard or other fats.

Recipe for carp steaks on the grill

For 1 kg of fish:

lemon (for juice) - 1/2 pcs.
pepper - 1/3 tsp.
rosemary - 1 sprig
salt - 1 tsp.
vegetable oil - 1-2 tbsp. l.

Make a marinade for fish: vegetable oil is mixed with lemon juice. Rub the steaks with salt and pepper and pour over the marinade. Place a sprig of rosemary on top. Let the fish sit for at least 30 minutes, stirring from time to time.

Place the pieces of fish on the grill. Fry for 8–10 minutes on each side, periodically stirring the burnt coals. After turning, the pieces are greased with marinade and sprinkled with lemon juice or vinegar. When serving, the carp steak is poured with any sauce suitable for the fish.

Recipe for carp steaks on the grill

For 2 kg of fish:

lemon - 2 pcs. for squeezing juice and slicing,
garlic - 3-4 cloves,
refined oil - 150 ml.
spices - as desired by the cook
sour cream - 3 tbsp. l.,
fresh tomatoes - 2 pcs.
salt - 2 tbsp. l.
greens for serving.

The fish are divided into steaks, several cuts are made on each so that the pieces are better marinated. For the marinade, squeeze the juice from one lemon, add grated or crushed garlic, odorless vegetable oil, and your favorite spices. Rub the fish pieces inside and out. A little of the marinade mixture is left for frying.

Steaks marinated for 1-2 hours (it is better to marinate them in the refrigerator, especially during the hot season) are laid out on a wire rack. Place slices of lemon and tomato alternately into the cuts.

Sour cream is added to the reserved part of the marinade, and the fish pieces are greased with this mixture on all sides.

They fry on coals from burnt branches of fruit trees, from time to time turning the grill over to the other side.

Finished carp steaks are generously sprinkled with chopped herbs. You can place sprigs of greenery on pieces of fish when marinating or frying on a grill. Spicy plants will give an amazing aroma and unique taste to the fish.

Whole carp on the grill

For 1.5–2 kg of fish:

onion - 1 pc.
lemon - 1 pc.
apple - 1 pc.
salt - 1.5–2 tbsp. l.
vegetable oil - 15 ml
ground coriander – 1-2 tbsp. l.

On fish carcasses (with gills removed), incisions are made 1–1.5 cm apart, cutting across or diagonally, in diamond shapes. Salt is mixed with coriander and rubbed into the carcasses inside and out so that the mixture gets into the cuts.

Onion rings and thin slices of apple are placed in the abdominal cavity of the fish. Place lemon slices into the cuts on the back. The fish should marinate for 40 minutes.

The bellies are secured so that the minced meat does not fall out. The steaks are coated with oil, laid out on a greased grill, and placed on the grill. Fry on coals for 20 minutes, occasionally turning the grill over to the other side.

Recipe for carp steaks on the grill with shallots

For 2 kg of fish:

shallots - 3 heads
garlic - 1 head
dill stems with inflorescences - 4 sprigs
parsley with roots - 4 sprigs
salt - 2 tbsp. l. without top
spices for fish - optional.

Frequent cuts are made on the pieces of fish. Salt and spices are rubbed inside and outside.

Onions and garlic are cut into thin rings and inserted into the notches. Dill with inflorescences and parsley along with roots are placed inside the pieces.

The fish is allowed to sit for 1-2 hours to soak in the spices. Place on a wire rack and place on the grill. Fry for 10 minutes on each side, periodically turning the grill so that the fish does not burn.

When serving, take out the filling, cover the fish with vegetables, and sprinkle with fresh herbs.

More interesting:

Carp in the oven
Carp cutlets
Dried carp
Homemade canned carp
Carp baked in foil

How to marinate carp for grilling

The basis of a good dish is fresh fish and properly selected spices for it. Many people prefer to use only salt as a seasoning to enhance the natural taste of the product, but the river dweller has a specific smell. Therefore, if you don’t want to fry carp with seasonings, then you can use soy sauce for the marinade; it combines salt and sugar in the right proportions.

The filling for carp is selected depending on the method of its preparation. If freshly caught carp is the basis for fish soup on a fire, then it does not require pre-treatment. It is enough to clean it of entrails and scales.

You will first need to clean the fish from scales.

You can bake carp on a grill whole, in foil, stuffed, in pieces or just fillets. Lemon, bay leaf, fresh herbs and onions are ingredients that should always be present when preparing this fish.

The marinade can be based on sunflower or vegetable oil, tomato juice or paste, sour cream, and cream. There are many recipes for cooking carp fish dishes over coals. Some of the most popular and delicious ways to cook carp over a fire - below, step by step.

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:

lemon juice;
sour cream;
tomato paste;
mustard.

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.

Marinade for pink salmon

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.

When cooked in foil, the fish turns out without a crispy crust.

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.

Fish fried in a frying pan is in many ways inferior to that cooked over coals. It is more aromatic and juicy, and most importantly, it is prepared without oil, which means it does not contain carcinogens.

Carp stuffed with apples, fried on the grill

What do you need:

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

How to cook:

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.

Fish on the grill

Professionals believe that it is best to cook whole carp on the grill. To taste this food in nature, you will need the following ingredients:

carp – 2 pieces;
greens - a bunch of parsley and dill;
onion – 2-3 heads;
garlic - a couple of cloves;
salt and allspice.

You can enjoy the dish in 1 hour 30 minutes.

Calorie content per 100 g - 114 kcal.

Recipe for carp on the grill on the grill (whole):

Carps need to be thoroughly washed and removed from scales and entrails. Then rinse again;
Cut the onion and garlic into thin slices;
We also wash the greens and leave them to dry;
We make horizontal cuts on the fish itself on each side. The depth should be approximately half a centimeter, the distance between cuts should be a centimeter;
Coat the carcasses with spices and salt (or prepared marinade) inside and outside;
Place onion and garlic rings into the cuts;
You can put greens in the belly itself. This will add additional flavor to the finished carp. The fish should rest in the marinade for about an hour;
Now we place the carcasses on the grill. The grate itself should be thoroughly greased with oil so that pieces of the finished food do not stick to the metal;
On one side, the carp will bake for 10-12 minutes. The same amount on the other.

If the heat from the coals is very strong, it is recommended to turn the grill with “carp” during the baking process. Before serving, you need to remove the greens from the belly.

Carp baked in foil on the grill

What do you need:

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.

How to cook:

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.

Grilled carp: recipes

Below are 4 simple grilled carp recipes.

Grilled carp in the oven

It is advisable to use a special grill for baking fish. In advanced models it is included as standard.

What products are needed:

carp - 1 medium-sized piece (about 2 kilograms);
2 onions;
half a lemon, or one small one;
one large carrot;
200 g of hard rennet cheese (you can take more if desired);
4 tablespoons soy sauce (you may need less);
half a teaspoon of table salt;
ground black pepper to taste (but not more than 1/4 teaspoon).

Step-by-step description of the preparation process:

Cleaned, gutted and washed fish should be lightly dried using paper napkins.
Then the carcass needs to be rubbed with marinade and left for one hour in the refrigerator. To prepare the marinade, you need to squeeze the juice from the lemon, mix it with soy sauce, add salt and black pepper.
While the fish is marinating, grate the hard cheese. You need to do the same with carrots, after peeling them first. The onion needs to be cut into strips, and the thinner the strips, the better.
The fish soaked in marinade should be placed on the oven rack;
Carrots and cheese mixed together should be placed inside the abdomen, and onion half rings should be placed on top.
You can place the grill in the oven only after it has been heated to 200 degrees. You should turn on the grill mode in the oven and cook the dish in this mode for half an hour.

This dish should be served on lettuce leaves.

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

Carp baked in foil

To prepare the recipe, you need to prepare a large piece of foil in advance so that it is enough to completely wrap the fish.

What ingredients are needed to cook carp in foil:

1 medium-sized carp;
one and a half liters of tomato juice, preferably natural, homemade, strained;
one onion;
one lemon;
set of spices for fish - 1 teaspoon;
a bunch of green dill;
a pinch of rosemary.

How to prepare the dish:

Clean and gut the carp, cut into portions, but so that the backbone of the fish remains intact. This manipulation will help to stuff the fish beautifully, but at the same time leave it in the form of a whole carcass.
Pour tomato juice into a bowl or pan, put fish in it, add seasonings, salt, and rosemary.
You also need to peel and cut the onion into rings and place it in the marinade. The time for infusing fish in the marinade is 60 minutes;
After this, you need to remove it from the tomato juice, put it on foil, remove the onion rings from the marinade, place them in the cuts made in advance on the carcass.
The lemon should be cut into pieces and placed in the slits of the onion rings.
Divide the dill into 2 parts. The first part should be placed on the foil around the fish, and the second part should be placed in the belly.
After this, the fish should be wrapped tightly in foil, preferably 2 times, to hide the seam in the foil.
10. Bake this dish for 40 minutes without removing it from the foil.
You can serve the carp in the same foil in which it was baked.

Grilled carp: grilled recipe

The coals should be prepared in advance so that they are hot at the right time.

List of necessary products for cooking carp on the grill:

two medium-sized mirror carp, each approximately 2 kg;
6 small onions;
4 sprigs of dill;
two large heads of garlic;
4 sprigs of parsley, torn out along with the roots;
salt, optional other spices for fish or a set of seasonings.

How to cook mirror carp on the grill:

First you need to clean the fish. How to do this is described in this article above. After the carcass is gutted, it must be rinsed with cold water.
Then you need to make cuts across the location of the fillet at a distance of about a few centimeters from each other. The depth of the cuts should not exceed 5 mm.
The carcass should be rubbed with salt (if other spices were chosen in addition to it, it is also recommended to use them).
Peel the onion and garlic, cut into rings and slices, respectively.
5. Insert onion and garlic alternately into these cuts.
Peel the parsley root, wash the dill and parsley, dry it, and place it inside the fish along with the chopped roots. Leave it like this for one hour so that it is saturated with spices, then put it on the grill and place it on the grill.
By this time the coals should already be hot. Charcoal carp on a grill usually cooks for about 10 minutes, then you need to turn the fish over.
If the heat is very strong, you may have to turn the fish more often. The carp should be cooked until the resulting crust becomes golden brown and crispy.

Carp on a grill pan

It’s easy to prepare even from freshly caught, live fish. Knowing when live fish may appear, it is better to purchase the necessary spices in advance and keep them always ready, so that you can prepare a hearty and healthy dish at the right time.

What products are needed:

2 fish (the amount of further ingredients is indicated based on 2 medium carcasses. If there is more fish, then the amount of additional ingredients must be increased);
one onion;
a small bunch of fresh green dill;
6 tablespoons olive oil;
one lemon;
spices: marjoram - 1 teaspoon, salt - 1 teaspoon, pepper to taste.

How to cook:

Cleaned carps need to be rubbed from the inside with spices, namely salt and pepper. It is more convenient to do this through the abdomen.
Olive oil should be mixed with marjoram, and this mixture should be spread on the inside of the fish.
The onion needs to be chopped very finely, the stems of fresh dill should also be washed and chopped with a knife.
Mix the onion and dill, place this mixture inside the fish.
Make slits in the carcass, place lemon slices in them, and grease the top of the fish with the remaining oil and salt.
Afterwards, the fish should be grilled for 10 minutes. During this time she will have time to get ready.

This dish should be served with potatoes and fresh vegetables, such as tomatoes.

As you can see from this article, grilled carp is not difficult to prepare. The main thing is to properly cut and marinate the fish, and not to overcook it during cooking.

Stuffed carp in foil on coals

What do you need:

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

How to cook:

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.

In foil

You can bake carp in foil without using a wire rack. During cooking, avoid open flame. For this dish we will need:

1-2 fish without head and tail;
spices to taste (dry herbs);
100 g hard cheese;
vegetable oil.

If desired, you can add lemon juice.

To construct an “envelope” for fish, the foil is folded in two layers. Prepare like this:

Rub the prepared carcasses with spices.
Place pieces of cheese in the belly of each.
Sprinkle fish with lemon juice.
Spread vegetable oil on foil, folded in half.
Wrap the carcasses in foil and place them on the hot coals of the grill.
Fry on each side for 7-8 minutes. Total cooking time – 1 hour.

You can also fry fish pieces in foil. Place slices of onion, lemon or apple between them. Dill will give you an excellent flavor. For a golden crust, the foil must be torn at the end of frying.

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Carp steaks on the grill (simple recipe)

What do you need:

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

How to cook:

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.

Steaks

Grilled carp, the recipe for which can be prepared on the grill in the form of portioned steaks, acquires a rich, spicy taste and smell. This is due to the fact that the fish pieces are supplemented with aromatic rosemary sprigs and soaked in lemon juice.

Composition of ingredients

Making fish steaks on the grill with your own hands requires the following food products:

onion head – 75 g;
carp – 2 pcs.;
lemon – 150 g;
vegetable oil – 60 ml;
table salt and pepper - to your taste;
rosemary – 2 sprigs.

Oil can be olive or sunflower. It is best to use the first option, since olive-based oil has a richer taste and smell.

Step-by-step cooking process

You can create fish steaks on a barbecue grill by following these steps:

The fish must be gutted, the head removed, washed thoroughly under running water, and then cut into portions approximately 2 cm thick.
Next, the semi-finished products will need to be grated with table salt and pepper and coated with a mixture of lemon juice and vegetable oil.
Next, you need to add rosemary to the ingredients and leave the carcass to marinate for about 1 hour.
At this stage, you should place the marinated steaks on the closing barbecue grill, and between them you will need to place lemon slices and onion rings.
After closing the grill lid, the steaks need to be cooked for 15 minutes, turning the dish over to the other side every 2 minutes.

After the required time has passed, the finished fish steaks should be served.

How to serve a dish

Carp is best eaten with mashed potatoes and fresh vegetable salad. If desired, you can serve any sauce and fresh herbs to the table.

Carp barbecue

What do you need:

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.

How to cook:

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.

The spicy taste of this dish will remind you of Asian cuisine. There is nothing strange about this - carp is no less popular in China than in Russia.