Carp on grill grill

4 servings
1 hour

How to fry carp on a barbecue? It is better to use fresh unfrozen carp to make fish kebabs. Clean the fish from the scales, gut the insides and remove the gills. Rinse the carcasses well under running cold water. Place an extra liquid on the table or large tray to make the glass, or wet each fish with paper wipes.

Prepare the marinade. Peel and grate the garlic on a fine grater or pass through a garlic digester. In a deep plate, mix mayonnaise, fish seasoning, allspice or black ground pepper, salt and garlic. Mayonnaise can be replaced with sour cream, or completely take vegetable oil as the basis of the marinade.

Rub each fish with marinade on all sides and inside too.

Peel the onion from the husk and cut into thin rings. Put several rings of onion in the abdomen of each carp.

Green, if you use it, rinse, dry and remember with your hands. Send it to the bow. You can put lemon wedges, fresh vegetables such as young zucchini, tomato or bell pepper in the belly of the fish. And you can only leave the marinade without anything at all.

Fold the pickled fish into a food container or large bowl, leave to marinate for 30-40 minutes.

Meanwhile, ignite the brazier, wait for the fire to burn and good embers remain.

Brush the clean grill with a brush or sponge with vegetable oil. Put the fish in an even layer.

Send the carp to the barbecue.

Fry, turning the grill periodically, until the fish is ready.

Make sure that the thin skin does not burn.

Fish kebabs are prepared quickly, the main thing is not to overexpose it on coals. The cooking time depends primarily on the size of the carp and on how much heat you have in the barbecue (approximately takes 20 to 40 minutes).

The fish is ready, you can serve!