There are a lot of recipes for grilled carp. I love to cook it in an onion marinade with salt and sugar, bread with spiced cornstarch. The onion marinade gives the carp meat a delicate and sweet taste, and the breading gives it an incredibly tasty crispy crust.

Summary

Ingredients

• Carp - 700-800 g
• Onions - 100 g
• Butter - 50 g
• Sunflower oil - 2 tbsp
• Seasoning for fish - 10 g
• Cornstarch - 4 tbsp
• Dry mint, ground - 5 g
• Salt - 2 tbsp
• Sugar - 0.5 tbsp
• Water - 2 l

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Instructions

1. We prepare all the ingredients.

   

2. We clean the carp from the scales, take out the eyes and gills. We cut the abdomen and carefully remove all the insides without damaging the gallbladder. We wash the fish under running water.
3. Cut the onion into half rings.
4. Cooking the marinade. Pour warm water into the container, add salt and sugar. Squeeze the juice from the chopped onion there by hand and add this onion. We mix everything, trying to completely dissolve salt and sugar in water. Dip the carp into the onion marinade and leave to marinate for 20 minutes.

   

5. We take out the carp from the marinade, peel it from the onions and dry it with paper towels. Outside the carp, grease with sunflower oil and let it brew for 5 minutes.
6. We make breading. Place the cornstarch, fish seasoning and dry mint in a wide plate.
7. Stir the starch and seasonings.
8. We put coal on the grill and kindle a fire. When the coals are burned out, pour water over the fires so that there is no open fire.
9. Thoroughly roll the carp on all sides in breading. We shake off its excess.

   

10. We spread the carp on the wire rack. We send the grill with carp to the grill.
11. Turn over the grill with carp every 3 minutes. We cook the carp for about 30 minutes over low heat, constantly pouring over the coals so that the fish does not burn.
12. Remove the grill with carp from the fire.

    

13. Lubricate the carp with butter. We serve it hot.