Carp shashlik: how to cook carp on the grill, on a grill or skewers, how to marinate, recipes with photos, how to fry on a barbecue

Sometimes, when going out into nature, you want not only baked meat, but also seafood.
So, the basis for this is usually any more or less large fish that is convenient to cut into a steak. But the tastiest thing is carp kebab. This article presents the most common marinade options for this luxurious dish. How do you most often cook fish?

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Carcass 7%, 47 votes
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Read also: Color of lures for pike fishing
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16.09.2019

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Selection and cutting of fish

For barbecue, it is preferable to take fresh carp that has not been frozen. You definitely need to pay attention to the eyes, scales, and gills. The eyes should be clear, the scales moist and shiny, the gills free of mucus, and bright in color. The elasticity of the carcass is checked by pressing a finger - in fresh fish the dent immediately straightens out.

Cutting involves removing the scales, entrails, head with gills, fins and tail. If you are preparing a fillet, remove the backbone and rib bones.

Important! When gutting, do not damage the gall bladder, otherwise the taste of the fish will be spoiled.

Pickling

Carp shashlik definitely requires marinating. As a muddy fish, it has a distinct muddy taste that can be neutralized and even enhanced with the right sauce.

To marinate fatty fish such as carp, you can use onions, lemon, dry white wine, soy sauce, yogurt, kefir, and low-fat sour cream. Garlic, ginger, nutmeg, ground pepper, zest, and bay leaf are widely used as additives.

Below are examples of successful marinades for carp. The amount of ingredients is calculated for an average carp (approximately 2-2.5 cm). It is recommended to keep the fish in the sauce for about 3-4 hours.

Based on fermented milk drink

Mix 400 ml of kefir or natural with lemon juice, zest, ground white pepper, ground nutmeg, salt.

With white wine

Combine a glass of white wine, always dry, onion cut into rings, bay leaf, ground black pepper, chopped lemon zest, salt.

With soy sauce

Add 4 crushed cloves of garlic, ground black pepper, ground ginger root, and salt to soy sauce (in the amount of 3 tablespoons).

Fish for barbecue can be prepared in different ways: whole plates of fillets, steaks, pieces for stringing on skewers

Marinade for carp

Like most other freshwater fish, carp has a specific muddy smell. To get rid of it, the fish must be marinated. You cannot use vinegar for this; it will soften the carp meat too much, causing the fillet to turn into a shapeless mass. Compositions based on lemon, wine, fruit or vegetable juice, soy sauce, and fermented milk products are much better suited for marinating fish.

It is customary to add a fairly large amount of aromatic herbs and other spicy seasonings to the marinade for carp, which can neutralize the specific smell and make it pleasant. The most commonly used are black and allspice, dill, fennel, lemon zest, onion, and garlic.

You can give examples of marinades suitable for carp, which will be cooked on coals.

With lemon . For a carp weighing 2-2.5 kg you will need a large lemon and 80-100 ml of vegetable oil. Salt, Provencal herbs and ground black pepper are taken to taste, they are rubbed on the prepared carcass or sprinkled on pieces of fish. Then the fish should be poured with a mixture of oil and juice squeezed from lemon, and left for a couple of hours.

With soy sauce and ginger . Peel three large onions and use your hands to release their juice. Add a large spoon of grated ginger, 4 garlic cloves passed through a special press and 60-80 ml of soy sauce. Add black and allspice pepper to taste. You can also add a little salt, even though soy sauce itself is salty. Place pieces of carp into the marinade, stir, cover and leave for several hours. The marinade prepared according to this recipe should be enough for 1.5-2 kg of fish.

With white wine . For a glass (200 ml) of dry white wine, take the zest grated from one lemon, a few bay leaves broken into pieces, ground black pepper and salt (to taste). Peel and cut 2 large onions into thin half rings. Remember the onion with your hands, mix with pieces of carp. Pour the wine marinade over them and stir. The amount of ingredients indicated in the recipe is enough to marinate a 2-kilogram fish.

With fermented milk product . You can use sour cream or unsweetened yogurt as a basis, or, in extreme cases, yogurt or kefir. A fermented milk product for 2-2.5 kg of fish will require 0.4 liters. It needs to be mixed with the juice squeezed from one lemon and grated citrus zest, then add salt, ground white pepper and nutmeg to taste. All that remains is to mix the ingredients and marinate the carp in the resulting mixture.

It is recommended to marinate the carp for 2-3 hours if it is whole. The marinating time for fish cut into pieces can be reduced by two to three times. Carp does not need longer marinating.

Step-by-step preparation of fillet shish kebab

Baking fish on coals has its own characteristics. The procedure should be as follows:

Clean the fish, rinse thoroughly under running cold water, and dry with a paper towel. Using a thin knife, cut out the fillets on both sides. This is done like this: make cuts along the head under the fin. Cut two fillets along the ridge and from the tail to the head, separating each side along the ribs. Remove the skin from the resulting pieces and cut into 4 cm portions.
Prepare any of the marinades presented and pour it over the carp fillet, put it in the refrigerator for three hours.
Thread the marinated pieces onto skewers interspersed with onion rings.
Fry the fish for about 12 minutes. The skewers must be turned constantly, sprinkling with lemon juice.
Place the finished kebab on a plate, season with lemon juice, sprinkle with chopped fresh herbs.

You can serve carp kebab with vegetables and mushrooms baked on the grill or grill. These can be eggplants, bell peppers, tomatoes.

Carp shish kebab: two marinades and marinating secrets

Carp is a fairly large fish. In nature, specimens weighing up to 10 or even 20 kilograms are often found. And for barbecue from carp, it is better to choose larger fish: its meat is denser, it will not fall apart under the influence of hot heat, and the taste of large adult carp is more intense than that of young fish. In general, the peculiarity of carp is that after cooking it has a peculiar “meaty” taste - if you eat a kebab of this fish with your eyes closed, you can be lost for a long time in the riddles of what it is made of? To emphasize the special taste of such a kebab, you need to properly cut and marinate the fish.

Grilling in foil

In field conditions, for example, when fishing, you can immediately cook your catch on the grill.

What do you need:

2 medium-sized carp;
2 tomatoes;
3 tbsp. spoons of sunflower oil;
a bunch of cilantro and dill;
1 pear;
5 pieces. green onion feathers;
1 sweet pepper;
ground pepper and salt.

It will take about an hour and a half to prepare. This amount will make 6-8 servings.

One of the most convenient and simplest ways to cook fish over coals is baking in foil.

How to do:

Remove the entrails from the fish, be sure to remove all films. Clean scales, remove fins and gills.
Rinse the fish thoroughly with water and rub with salt inside and out. And leave to salt for 20 minutes - this is enough time.
During this time, light a fire and wait until the wood burns out.
Cut the pears into medium cubes.
Chop the greens together – onion and cilantro. Wash the dill and leave as is.
Cut the bell pepper as desired into strips, rings or cubes.
Place finely chopped tomatoes in a separate container and add a little salt.
As soon as the wood burns out and the necessary heat appears, install a grate on the grill.
Tear off a piece of foil and fold it in half (when tearing it off, you should take into account the size of the fish so that it can be wrapped). There should be two such blanks in total - for two carp.
Take out the salted carp, grease them with sunflower oil, sprinkle with ground pepper. Divide a bunch of dill in half and place each one in the belly of the fish. After the dill, add sweet pepper, pear, tomatoes, cilantro and green onions.
Wrap each carp in foil and place on the grill. After 20 minutes, turn over to the other side and bake for another 20 minutes.

As soon as the fish is ready, you can eat it right away, just let it cool a little.

Separately, prepare the head of the carp.

carp head Wrap the head tightly in foil.

wrap the head of the carp in foil

We put our heads in the fire. Turning it over periodically. Time is approximately one hour.

bake the head of the carp

In every company there is someone who likes to “take apart” a fish head.

baked carp head

Bon appetit.

Carp on the fire in foil recipe with photo on the grill, but you can also bake it directly in the coals.

Steaks on the grill

According to this recipe, carp is marinated in lemon juice before frying.

What do you need:

one and a half kilograms of carp steaks;
40 ml lemon juice;
50 ml olive oil;
5 g ground black pepper.

How to do:

Prepare the steaks. Gut the whole fish, wash and cut into pieces. 1.5 kg is the weight of the already prepared pieces.
Make the marinade: mix olive oil with lemon juice. Rub the mixture over the steaks and leave for 30 minutes.
Season the fish with pepper.
Place the carp steaks on the grill, bake for 7 minutes on one side, then turn over and cook for the same amount of time.

The most popular way to prepare carp kebabs is to fry steaks on a grill

Carp in the oven: fish plus side dish

At home, fish in foil is a real salvation, because it is very easy to cook, especially if the fish is carp. We take:

carp carcass - about 1.5 kilograms,
onion - 1 piece,
dill greens - 1 bunch,
butter - 100 grams,
salt and spices to taste,
potatoes - 4 large tubers,
vegetable oil - 1 tablespoon.

Number of servings: 2;
Cooking time: 1 hour.

To begin with, our carp needs to be cleaned: remove the scales, gut it, rinse. After these procedures, rub the carcass with salt and put a bunch of dill in the belly. Separately peel the onions and potatoes. We cut them into circles. Place the butter in the freezer for 5 minutes and then cut into pieces. After this, add onion, butter and spices to the dill inside the carp. Grease a sheet of foil with vegetable oil and place carp stuffed with herbs and butter in the center. Place potato pieces around it. Wrap it on top with foil and put it in the oven at 200 degrees. Cook the carp in the oven in foil for 30-40 minutes. And if you like the principle of baking fish, also try our signature recipes for pike perch in foil or roach in the oven.

– through them we publish a lot of interesting information, photos and videos.

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Fish on coals is a dish that will perfectly decorate your picnic table, FOR EXAMPLE SAZAN ON COALS ON A GRILL

With oranges and lemons

You will need a carp weighing about 5 kg.

What you need for the marinade:

6 cloves of garlic;
30 g each of parsley and dill;
4 onions;
5 g ground red pepper;
15 g ground black pepper;
2 oranges;
3 lemons;
2 g ground coriander.

How to prepare fish:

Clean the fish from scales, gut it, cut off the head, fins and tail, remove the films, rinse.
Cut to the ridge along the back, cut through the ribs. There should be two layers.
Make transverse cuts to the skin (without cutting through it) at a distance of 4 cm.

You can buy carp fillet ready-made

How to prepare the marinade:

Cut the onion into half rings, finely chop the greens with a knife. Place in a marinating container.
Add crushed garlic, red and black pepper, coriander and stir.
Squeeze the juice from lemons and oranges and mix thoroughly again.

How to bake fish:

Dip the skin of the fish into the marinade and place on the grill.
Place the seasoning into the slits on the plates, pour over the prepared filling, and rub the entire surface with it.
Cover with the second grille flap and place on the grill. Cook, turning every 2 minutes, until done.

Brazier from a wheel disk

A stationary brazier for cooking carp in a grill was used in the form of a wheel rim with two reinforcement rods welded on. A barbecue made from a wheel disk is usually installed in gazebos for public recreation; no one will steal such a barbecue, you simply cannot take it out.

wheel rim grill

First, we prepare coals from the harvested firewood.

cooking coals in the grill

chopped carp

Cut the carp into portions.

cut the carp into portions

Rub portions with salt and black pepper. Pre-mix pepper and salt in a bag. SHARE WITH YOUR FRIENDS, ADD ONE-CLASS ASSNIKOV TO YOUR FEED, TO YOUR WALL IN CONTACT...

rub the fish with salt and pepper

We also make portions from the tail.

carp tail

portions from the tail

Wrap the portions in foil and place them on a wire rack.

portions in a wire rack, Carp on the fire in foil recipe with photo

To prevent the lattice from opening when turning over, we tie both parts of the lattice in the area of the handle.

tie up the lattice

Cook on the grill (carp on coals on a grill). We use a long stick to work with coals, it is very convenient as the length protects from heat.

cooking fish on the grill

We try carp cooking on the grill in the water.

trying the fish on the water

Remove some of the foil from the fish.

remove the foil from the fish

Drying the carp on the charcoal grill

dry the fish on the grill, carp on the fire in foil recipe with photo

and the other side

dry the fish on the grill

Remove the fish from the grill into the pan.

remove the carp from the grill

Place the carp cooked on the grill in a pan.

On skewers

Lemon and fennel go perfectly with delicious carp meat.

For 800 g of fish fillet you will need half a lemon, pepper and salt, and half a teaspoon of ground fennel.

How to do:

Crucian carp in foil on coals

Remove the skin from the fillet and remove small bones using tweezers.
Cut the fish into cubes measuring 2x2x2 cm.
Place the carp in a bowl for marinating.
Grate the zest directly into the bowl with the fillet and squeeze the juice from the lemon.
Add salt, ground fennel, pepper and mix gently. Marinate for 10 minutes.
Thread pieces of carp onto a skewer and bake on the grill, turning, for 10 minutes.

Grilled fish can be cooked on wooden skewers

In kefir

Cooking time is half an hour.

Calorie content 100 gr. this recipe – 183 kcal, of which proteins – 21 g, fats – 2.3 g, carbohydrates – 0.8 g.

Makes approximately 5 whole servings.

In order to marinate fish in kefir, you need:

1 carp;
1 package of kefir of any fat content;
3 cloves of garlic;
A little ginger root;
Salt, spices.

Cut the peeled carp into steaks, add salt and pepper. For the marinade, mix kefir in a separate container, crush a clove of garlic using a garlic press, and mix everything. Salt and season everything with spices.
To prevent kefir from curdling during preparation, it should be taken not from the refrigerator, but at room temperature.
Grate the ginger root and add it to the future sauce. Marinate the fish in the resulting mixture and leave for 3 hours.
After this, string the whole carp onto skewers or place it on the grill, and bake over the fire for 10 minutes from both barrels. The result is a delicious fish with a creamy flavor. Bon appetit!

In Caucasian

For barbecue you will need two identical carp carcasses with a total weight of 10 kg. For marinating you need the following ingredients:

150 g dry white wine;
100 ml water;
4 medium sized onions;
3 lemons;
5 bay leaves;
25 g adjika sweet and sour;
5 g green fresh saffron;
10 black peppercorns;
10 g hops-suneli;
10 g ground black pepper;
10 g fresh dill;
20 g salt.

How to prepare fish:

Clean and wash the carp. Cut off the head, fins and tail, gut it, remove the membranes and gall bladder, rinse again.
Cut into pieces weighing 100 g.
Place under water again to wash away any remaining blood.

Marinade for carp in Caucasian style includes a large number of seasonings

How to make the marinade:

Pour wine and water into the marinating container.
Squeeze juice from 2.5 lemons.
Add adjika and stir.
Pour in not too finely chopped herbs and all the dry seasonings. Mix.
Cut onion rings into halves.
Set aside one quarter of the onion, put the rest in the marinade, mashing it with your hands.

How to marinate:

Place the fish pieces in a bowl with the marinade and mix. The fish should be completely immersed in the filling.
Place the remaining onions on top.
Place in the refrigerator for 4 hours.
Thread the marinated pieces of carp onto skewers.
Before putting them on the grill, remove the onions and seasonings, otherwise they will burn.
Fry for 10-15 minutes.

Sprinkle carp kebab with lemon and serve with vegetables and fresh herbs.

Cooking tips

Carp meat has a slightly sweet taste and may smell like mud. To get a delicious finished dish, you need to properly marinate the carp for barbecue. Spicy spices, juice and zest of citrus fruits play an important role, as well as the base of the marinade - soy sauce, olive oil, tomato paste. All ingredients must be fresh and high quality.

The marinated meat must be left in the refrigerator for several hours so that it is well saturated with the aromas of herbs, spices and the entire marinade. Only in this case the finished kebab will turn out tender, soft, juicy, without the unpleasant smell of a muddy pond.

Below is a simple and delicious recipe for carp kebab on the grill. You can cook the dish on a grill or skewers.