The barbecue, chicken legs and grilled sausages now have competitors - fish and seafood. An example of such a recipe is grilled carp, which is excellently grilled on a wire rack.
Recipe content:
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How to grill carp - TOP-3 secrets
- Secret 1 - the right choice
- Secret 2 - easy to clean
- Secret 3 - bake deliciously
- Secret 4 - the right marinade
- Grilled baked carp
- Grilled carp in foil
- Grilled carp cooked in the oven
- Video recipes
Picnic times make us not only gourmets, but also resourceful cooks. When kebabs get bored and the soul requires variety, then fish comes to the rescue. Today's successful culinary experiment will be grilled baked carp.
Grill is a method of thermal processing of products that allows you to preserve the maximum amount of vitamins and nutrients in the meal. Unlike cooking, or even stewing, grilling allows you to preserve the true value of the product. Moreover, grilled fish is much tastier than boiled and stewed fish.
How to grill carp - TOP-3 secrets
Fish can be consumed, without exception, by absolutely everyone: the old, the young, the sick, the healthy, the thin, and the overweight. In addition to protein, fish contains trace elements, omega-3 acids and vitamins. The tips below will help you fall in love with such a healthy and tasty product!
Secret 1 - the right choice
When choosing a fresh carcass, pay attention to several positions.
- The first is on the eyes: they should be light and in no case cloudy.
- Second, the gills are bright red. If the fish is headless, most often it says that the sellers want to disguise the product, hiding the date of sale. Since it is the head that is an important component that determines the indicators of freshness.
- The third is the scales: a high-quality carcass is smooth and shiny.
- Fourth, the smell: fresh fish has a light and pleasant aroma. A heavy smell of ammonia indicates staleness of the product.
Carp is most often sold fresh, but if for some reason you purchased frozen, then keep in mind the following.
- First, sunken dark eyes are not the freshness of a fish. Perhaps it has been thawed and frozen many times, which led to the loss of all benefits.
- Second, the gills of a good fish of red or pink color are tightly pressed to the body. Green or pink-gray color of gills - fish stale.
- Third, the carcass must be smooth, without pits, otherwise it was repeatedly thawed.
Secret 2 - easy to clean
Some people bypass the fish because of the scales, which are difficult to clean. But if you first rub it with coarse salt, then the process will go easier. Another way to lightly cleanse the fish is to soak it in hot water for one minute. It is necessary to start cleaning the carcass from the tail.
Butchering the fish begins with the removal of the fins and tail. This is done with culinary scissors. If the fish cooks headlong, then the gills are necessarily cut out. Then the fish is washed and gutted. Make a longitudinal incision in the abdomen, starting from the head and bringing the knife to the anal fin. Then take out the insides and peel off the black film from the abdomen. This should be done carefully so as not to damage the gallbladder. The finished fish is washed again with cold water.
Secret 3 - bake deliciously
Baking carp is easy, both on the grill and in the oven. The fish will be most delicious cooked in foil. Rub the carcass with salt and spices before baking. Keep in mind that fish should be placed in a well-heated oven or hot coals.
Secret 4 - the right marinade
How to marinate carp is a topical question before grilling it and on the wire rack. Grilled carp is already a delicious dish, and if it is still pre-marinated, then the dish is beyond praise. A wide variety of foods can be mixed to make a marinade. For example, marjoram, olive oil, rosemary, lemon juice and zest, soy sauce, garlic, garlic, dry wine, grape vinegar, etc. The fish is poured with the prepared marinade and left to marinate. At room temperature, half an hour will be enough, in the refrigerator - one hour. To make the carcass marinated better, shallow cuts are made on it, then the meat is still saturated with all the juices inside.
Grilled baked carp
Observing all the above secrets, grilling carp will not take you much time, and the result of the dish will be excellent. Let's take a closer look at a step-by-step recipe on how to cook mouth-watering and satisfying live fish.
- Caloric content per 100 g - 196 kcal.
- Servings - 2 carcasses
- Cooking time - 50 minutes
Ingredients:
- Mirror carp - 2 pcs. weighing 2 kg
- Shallots - 6 heads
- Garlic - 2 heads
- Dill with stems and umbrellas - 4 branches
- Salt and spices for fish - to taste
- Root parsley - 4 stalks
Step by step cooking:
- First of all, clean the carp from the scales, gut the insides and wash with cold water.
- On both sides of the carcass, make transverse cuts 0.5 cm deep at a distance of 1 cm from each other.
- Peel and chop the garlic and shallots.
- Peel and chop the garlic.
- Wash and dry the greens and roots.
- Rub the carp inside and outside with salt.
- Place the onion and garlic cloves in the cuts.
- Put greens with roots and stems in the belly.
- Leave the carcass to soak in the marinade for 1 hour.
- Place the fish on a wire rack and place it on the grill.
- Keep it on one side for 10 minutes, then flip it over. If the heat is strong, turn the fish more often so that it does not burn and acquire a crispy crust.
Grilled carp in foil
Fish baked in foil retains moisture, releasing its own juices and absorbing the juice of the marinade ingredients that are held in the foil.
Ingredients:
- Mirror carp - 1 carcass
- Tomato juice - 1.5 l
- Bulb onions - 1 pc.
- Lemon - 1 pc.
- Seasoning for cooking fish - 1 tsp.
- Rosemary - a pinch
- Dill - medium bunch
Step by step cooking:
- Cut the peeled gutted carp into portions, but do not cut it to the end, i.e. do not cut the ridge. It is necessary to keep the whole fish species.
- Pour tomato juice into a saucepan, put fish, onion chopped into rings, seasoning, rosemary and salt. Leave the fish to infuse in the marinade for 1 hour.
- After this time, put the carp on foil.
- Insert slices of lemon, slices of onions, slices of tomatoes into the cuts.
- Cover the fish with fresh dill and put a few twigs inside the peritoneum.
- Wrap the foil tightly so that there are no empty gaps and place the package on a wire rack.
- Bake the carp for 40 minutes.
Grilled carp cooked in the oven
Noble, fleshy, low-fat, giving a homemade dinner and any feast a special piquancy and a sense of celebration - soft grilled carp melting in your mouth in the oven.
Ingredients:
- Carp - 1 pc.
- Hard cheese - 200 g
- Carrots - 1 pc.
- Onions - 2 pcs.
- Lemon - 0.5 pcs.
- Soy sauce - 2 tablespoons
- Salt - 0.5 tsp
- Ground pepper - a pinch
Step by step cooking:
- Peel the carcass and gut the insides. Rinse with running water and dry with a paper towel.
- Prepare the marinade. Squeeze the juice out of the lemon, add soy sauce, ground pepper and salt to taste. Stir.
- Rub the carcass with this composition and send it to the refrigerator to soak for 1 hour.
- Grate cheese and carrots. Peel the onion and cut into thin half rings.
- Put the fish on the wire rack from the oven. Place the grated carrots and cheese inside.
- Heat the oven to 200 degrees and let the fish cook for 30 minutes by turning on the "grill" mode.
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