Carp shish kebab: recipes for how to cook on a grill or grill

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

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.

With soy sauce

Cooking time – 1 hour.

Calorie content 100 gr. of this recipe – 92 kcal., of which proteins – 18 g, fats – 5.2 g, carbohydrates – 0 g.

Makes approximately 5 whole servings.

To prepare carp kebab on the grill with the addition of soy sauce, you need to stock up on the following ingredients:

One large carp;
1 lemon;
1 cup soy sauce;
Salt, pepper - to taste.

This recipe makes carp grilled over charcoal with soy sauce very easy to prepare. So, first you need to gut the fish, remove all the scales. It won't be needed here. Cut off the head and tail. Chop everything into wide pieces.
Cut the lemon into slices and place on each steak. Mix the lemon and fish well so that each component is soaked. Salt everything and add pepper. Pour in soy sauce.
To prevent the fish from turning out dry, you can lightly water it with vegetable oil.
Place in the refrigerator for 2-3 hours, or preferably overnight. After this, string the marinated fish onto skewers and grill them by the fire. Place the finished fish on a serving plate, pour over lemon juice and sprinkle with chopped herbs. And you can treat yourself to delicious fish cooked at home.

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.

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.

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Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

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

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

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.

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.

Let's take a large carp, weighing about 8 kilograms - it will be enough for a barbecue for a company of four people. We cut off the head and tail of the fish to the level of the anal fin, remove the fins, gills, and entrails. After this, it’s worth deciding how exactly we want to fry carp kebab? If you use skewers, then you should fillet the meat, remove the backbone and rib bones, and then cut it into portions about the size of a matchbox or a little larger - with this cutting, the fish will not fall off the skewer, and at the same time it will not dry out. If you want to bake the carp on a grill, you can simply remove the backbone, leaving the ribs intact, and cut the fish into larger portions for each person. After this, you can safely start marinating the carp.

The first marinade, with which the carp kebab recipe will be in great demand among your guests, will require the following products from you:

lemons at the rate of 1 piece per kilogram of kebab (for an 8 kilogram carp after removing the bones and head and tail, approximately 5 lemons were needed),
green onions or Chinese jusai onions - 1 large bunch,
ginger - a piece of fresh ginger the size of a knuckle or 1 tablespoon of dry ginger,
salt, pepper, spices of your choice.

Marinating carp in lemon juice is an ideal option for barbecue. The juice is softer than the usual vinegar; it will not spoil tender meat and will give it a fresh aroma and taste. Squeeze the juice from lemons into a marinating container and add grated or dried ginger. Finely chop green onions or jusai and add to the juice. Add salt and pepper, thoroughly mix the marinade with the fish. After 40-45 minutes the carp can be placed on the coals!

The second marinade is used more often in European cuisine. For it you will need:

vegetable oil - 300 grams,
3 lemons,
½ cup soy sauce,
greens (basil, thyme, parsley, rosemary) - 1 bunch,
ground white pepper,
salt (preferably coarse sea salt).

This marinade is less aggressive than the first option; it requires more time to cook the fish. Squeeze the lemon juice and mix with a whisk with oil and soy sauce. We chop the greens and add them to the resulting emulsion, add salt there too - the recipe for carp kebab requires dissolving the salt in the marinade, and not rubbing it on the fish, as is usually done in cooking. You can take different greens, or you can use a whole bunch of one type - the kebab will still be aromatic. We also add white pepper to the marinade, then mix it with the fish and leave for 1-2 hours. During this time, the pieces of carp should be turned over once. While the fish is marinating, you can always look at the main page of the site and stock up on fresh recipes and news from the world of fishing.

There are only two tricks in marinating carp: do not rub the fish with salt and spices, and do not use vinegar. Otherwise, you can add various spices and bay leaves, citrus zest, dried garlic or pieces of chili pepper to the marinade.

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

Cooking secrets and tricks

With the onset of the first warmth, people strive to quickly get out into the forest or to the sea. Of course, people go to nature not only to breathe fresh, clean air, but also to enjoy delicious dishes with the smell of smoke. Yes, it will probably be difficult to find a person who doesn’t like dishes from the grill. But it could be poultry, meat, fish, vegetables or even fruits.

So today we will figure out how to cook carp kebab on the grill. We will tell you how to marinate fish and how to cook it. Carp meat is very tasty, it does not have very many bones, which allows even children to eat the fish. It is also worth noting that carp meat does not fall apart under the influence of intense heat. In addition, the meat has a certain meaty flavor, so we recommend trying carp kebab even for those who don’t really like fish.

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.

Carp in foil on coals

For this cooking method you will need:

carcass weighing 2 kg;
4 medium tomatoes;
onions - several pieces. 3 is enough, if the fish is large, then you can take 4;
bay leaf 10 pieces;
½ lemon;
ground black pepper and peas (6-7 pieces);
salt to taste.

The cooking sequence is as follows:

First, gut the carcass and rinse it well. After this, you can wash the vegetables and lemon under running water. Next, peel the onion.
Now start cutting the fish: cut it along the ridge and make small cuts. They need to be done along the line of the fins from the inside.
Then the carp should be placed skin down and poured with pre-squeezed lemon juice. The flesh of the fish should be well soaked. Immediately after this, the gutted carcass can be salted and onion cut into rings (0.5 cm) placed on top over the entire surface.
Place a bay leaf and black peppercorns on the onion layer.
The tomatoes also need to be cut into rings and distributed evenly over the entire layer of bay leaf. Salt and pepper as desired.
Having completed all the manipulations with the fish, we begin to prepare the foil. To do this, we make a wide cut and place one half of the prepared carp on it. The carcass is laid skin down.
Cover the portion with the other half of the foil and carefully wrap the edges so that the juice does not leak out. We make a fire and wait for coals. It is best to place the wrapped carp on the grill, which is located directly above the hot coals. As a rule, fish is baked for about 1 hour.

As you can see, the recipe for carp on coals in foil is extremely simple. Therefore, even an inexperienced cook or a novice cook can cook fish. The success of the dish lies in high-quality and correctly selected products and strict adherence to the recipe. Preparation takes a minimum amount of time, and the finished fish will delight any gourmet with its aromatic, spicy taste.