- Carp - 2 Kilogram
- Vegetable oil - 50 milliliters
- Soy sauce - 50 milliliters
- Lemon juice - 1 piece
- Garlic - 3-4 teeth
- White pepper - To taste
- Nutmeg - To taste
- Dill Dried - To taste
First of all, the fish carcass must be cleaned, gutted, thoroughly rinsed and dried. After that, remove the head, tail and fins (if you want, you can also use the ridge), cut the carp fairly large pieces. In general, you can not cut if the carp is small. Squeeze the lemon juice into a small bowl. Garlic crushed or let through the press. Prepare the marinade - in the lemon juice add soy sauce, vegetable oil, minced garlic salt and spices. We lay the fish in a pan in layers and fill each layer with marinade. After this, it is good to mix, but it is desirable to do this in gloves, so as not to injure your hands. Close the pan with a lid or food film and put it away in the cold. After 2-3 hours we take out the saucepan, string the pieces of fish on skewers or lay them on a grate, and bake them on charcoal. If the carp was caught not in the supermarket, but in natural conditions - bake properly so that there is no blood left, ie, until a crispy crust is formed. During cooking, you can sprinkle meat with clean water with a little addition of lemon juice and soy sauce. Serve with boiled potatoes or rice and fresh vegetables.
Servings: 5-7