Carp Shashlik
Description
The dish is prepared without unnecessary complications. We have many friends who are fishermen, and they constantly treat us to freshly caught fish. Perhaps the most popular one is carp. I generally don't like this fish and almost never eat it, except when it's made into shashlik. In this form, I really enjoy carp—it turns out tasty, with a crispy crust, quite juicy and appetizing. Most importantly, the unpleasant river smell that usually puts me off is completely gone. In short, carp shashlik isn't a delicacy by any means, but it's definitely a good dish. Good luck with the cooking! ;) The dish is ready to serve.
Instructions
- 1
Step 1
First of all, the fish must be cleaned, gutted, thoroughly washed and dried. Then remove the head, tail and fins (you can also remove the backbone if desired), and cut the carp into fairly large pieces. However, you may leave it whole if the carps are small.
- 2
Step 2
Squeeze lemon juice into a small bowl.
- 3
Step 3
Mince the garlic or press it through a garlic press.
- 4
Step 4
Prepare the marinade — add soy sauce, vegetable oil, minced garlic, salt, and spices to the lemon juice.
- 5
Step 5
Place the fish in a pot in layers, pouring marinade over each layer. After that, it's best to mix well, but it's advisable to wear gloves to avoid injuring your hands. Cover the pot with a lid or plastic wrap and refrigerate.
- 6
Step 6
After 2-3 hours, take out the pot, thread the fish pieces onto skewers or place them on a grill, and roast over hot coals. If the carp was caught in natural conditions rather than bought at a supermarket, make sure to cook it thoroughly until no blood remains—until a golden, crispy crust forms. During cooking, you can sprinkle the meat with clean water mixed with a little lemon juice and soy sauce.
- 7
Step 7
Serve with boiled potatoes or rice and fresh vegetables.