Until the 14th century, it was possible to enjoy a dish made of carp only in China. Then the juicy and healthy fish was called a carp. Modern scientists have found that carp lovers enrich their bodies with antioxidants, vitamins and microelements. To preserve all the beneficial properties of Chinese fish, it is best to cook it on the grill.
Preparing the marinade or how to make the dish more delicious
Properly cooked marinade will help to add extra zest to the carp. Delicious marinade for carp on the grill can be prepared from:
The main task of the sauce is to reveal all the flavors of the royal fish, but not to kill them.
- Pour lemon juice and water into the blender bowl;
- Add spices, mustard and lavrushka. We mix everything;
- Pour oil into the same container, once again turn on the blender.
Marinade is ready. Now you can rub them carp and send in the refrigerator for half an hour.
Alternatively, lemon juice can be mixed with garlic, squeezed through a press. After that add oil and spices.
Marinade from marjoram is advised to do with the addition of olive oil, garlic and lemon juice. For spice, you can put an orange or lemon crust in it. And also do not forget to salt and pepper.
Prepare this sauce for no longer than 10 minutes. Calories per 100 g — 300 kcal.
To soften the bones, make a marinade of beer.
For this take:
- ½ bottle of light beer;
The cooking time of the sauce is 5-7 minutes.
The calorie content of the marinade per 100 g — 43 kcal.
First you need to rub the carcass with spices, then put the carps in a deep bowl and pour the beer. An hour later, the fish can already be sent to the fire.
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There are many recipes for sour cream marinade. Here is one of them.
- sour cream — 200 g;
- onions — 1-2 heads;
- greens — 2 bunches (dill or parsley);
- spices to taste.
The sauce itself is cooked for about 10 minutes.
Calories in it are slightly more than 200 kcal per 100 g.
What do we have to do:
- Onions cut into rings. Finely chop the greens;
- Mix and add spices;
- Grate the carp pieces with the mixture;
- Pour sour cream over the fish and leave to «rest» for 50-60 minutes.
While the carp is soaked with sauce, you can make a fire and cook coals for cooking healthy yummy.
Professionals believe that on the grid is best to cook the whole carp. To taste the food in nature, you will need the following ingredients:
- carp — 2 pieces;
- greens — a bunch of parsley and dill;
- onions — 2-3 heads;
- garlic — a pair of cloves;
- salt and allspice.
You can enjoy the dish in 1 hour 30 minutes.
Calories per 100 g — 114 kcal.
Recipe carp on the grill on the grill (whole):
- Karpov needs to be thoroughly washed, rid of scales and viscera. Then rinse again;
- Cut onions and garlic into thin slices;
- Greens are also mine, leave to dry;
- On the fish on each side we make horizontal cuts. The depth should be about half a centimeter, the distance between the incisions — centimeter;
- Inside and outside we coat the carcass with spices and salt (or prepared marinade);
- In cuts we put onion rings and onions of garlic;
- In the abdomen itself, you can put greens. This will give extra flavor to the finished carp. In the marinade the fish should rest for about an hour;
- Now put the carcass on the grill. The grille itself should be carefully greased so that the pieces of the finished dish do not stick to the metal;
- On one side, the carp will bake for 10-12 minutes. The same — on the other.
If the heat from the coals is very strong, it is recommended to turn the grate with “carp” in the process of roasting. Before serving from the abdomen to pull greens.
Delicious «carp» can be cooked on the grill and without using the grill. Her function will assume the usual foil.
What products are needed:
- carp — 1-2 pieces;
- spices for fish (basil, tar-tar, ginger, etc.);
- vegetable oil;
- salt and pepper.
In addition, you can add:
- lemon juice — 3-4 tsp;
- cheese — 100 g
In carp foil it will bake for 1 hour.
The caloric content of the finished product per 100 g — 99 kcal (with cheese slightly more).
How to cook carp in foil on the grill:
- Wash and clean the carps themselves. Cut off their heads and tails;
- Rinse the finished carcass, rub with spices;
- Add a few pieces of cheese in the abdomen, sprinkle with lemon juice on top;
- On a sheet of foil, folded in two, pour and distribute the oil;
- Wrap the carcass, put them on hot coal;
- On each side, the carp will prepare for 7-8 minutes.
In order to not spoil a delicious dish, you should avoid open fire.
Special attention is given to the recipe of baked carp in foil in sour cream sauce. This dish will decorate any summer holiday.
What you need to buy in the store:
- carp — 1 piece;
- sour cream — 100 g;
- mayonnaise — 100 g;
- sunflower oil — 10 g;
- lemon juice;
- onions — 2 heads;
- salt, pepper, spices.
At the barbecue will need to spend about 1 hour.
Calories per 100 g — 184 kcal.
How to fry carp marinated in sour cream in foil on the grill:
- Prepare the fish: my, clean, gut. Optionally, you can cut off the head and tail;
- To make the crust crispy, the fish should be dried thoroughly with a towel or napkin. Then rub with salt and spices, sprinkle lemon juice on the carcass and put in a cold place;
- While the carp is resting, prepare the sauce. To do this, mix mayonnaise, sour cream and butter. Ready marinade we will plaster our «carp»;
- Now you need to cut the onion rings. It is also recommended to marinate half-portion of the rings in the sauce (10 minutes will be enough);
- Next on the foil, folded twice, put the second part of the bow. On top of it — carp in sour cream. Put the pickled onions in the belly of the fish, lay the rest on the carcass itself;
- Fold the fish in foil, put on the coals. Preparing yummy on the grill no more than 30 minutes. The main thing — every 5 minutes to turn it over.
Yummy is ready. It is good to serve such carp under dry white wine.
To make the carp on the grill happy guests remembered for a long time, it is worth considering a few points:
- Fish need to choose fresh. Professionals are confident that the most delicious food is obtained from a live «carp»;
- While cooking on the grill, it is important to ensure that the carp does not start cooking in its own juice or fat. The most delicious is the fried dish. The problem is solved simply: if the fish began to stew, and not to roast, it is enough to move it across the grid to another place;
- Foil for food is recommended to fold at least twice. It is best to make a kind of envelope and wrap the carcass in it. It is important to leave free space inside, then during frying the envelope will not burst;
- The ideal condiments for carp will be: garlic, allspice, tar-tar, ginger, basil, oregano, coriander, laurel;
- In order not to read the garnish for a long time, it can be cooked on the same grid with fish, or even in foil. Well to taste with carp will be combined: potatoes, peppers, carrots, tomatoes;
- To emphasize the taste of fish, professionals advise putting greens in the belly before cooking. For example, dill or parsley. Before serving, they are usually cleaned;
- If the fish caught dry, it is recommended to place a small piece of butter in her belly and lubricate the carp carcass;
- Fat «carp» is better to marinate in lemon juice or soy sauce.
These simple tricks will help cooking turn into an exciting creative process. It remains only to choose a sunny day to go on a fish picnic.