Silver carp on grill on lattice in sour cream

4 servings
1 hour 30 min

How to make a silver carp on a grill grill? Prepare the fish. You can use a silver carp from frost, but fresh fish is tastier and juicier. So, clean the fish from the scales, remove the insides and gills. Wash the silver carp and dry with a tea towel or paper napkins to remove excess water.

Cut the fish into medium-sized portions. The head can be removed into the freezer, and later boil boiling fish broth from it. Or you can also send your head to the grill and fry on charcoal with all other pieces of fish.

Cut the fins off the fish.

Prepare the marinade. Send sour cream, salt, garlic and dry spices through the press to a deep small container. Seasonings can be any to your taste. A ready-made fish mixture is ideal. The recipe used ground peppers, basil, oregano, and ready-made seasoning for fish dishes.

Mix everything thoroughly until smooth.

Send the marinade to the fish. Spread the spiced sour cream evenly over all pieces with massaging movements. Leave the silver carp to run in the refrigerator (for at least 1 hour).

Ignite the brazier. When the firewood is rancid, you can start directly cooking fish.

Wash the grill well and dry it. Brush the metal bars with vegetable oil, this is necessary so that the fish does not stick to the grill. Fry the silver carp until tender, turning periodically from one side to the other.

The silver carp will be ready when the skin is covered with a ruddy, appetising crust. Pierce one of the pieces with the tip of a knife and check if the clear juice protrudes, then the fish is ready. Don't keep the pieces on charcoal for too long or they'll turn out dry.

Serve the silver carp hot or chilled with vegetables or fresh salads.