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Carp shish kebab
Carp is the simplest fish. Someone buys, and someone catches it himself, you can cook anything with it, including barbecue.
How to cook Carp shish kebab
Step 1
We clean the fish, gut it, cut into portioned pieces.
Step 2
Add mayonnaise, soy sauce, finely chopped dill, pepper to the fish.
Step 3
Mix and leave to marinate.
Step 4
Put the fish on a barbecue grill and fry over hot coals.
Step 5
Carp shish kebab is ready. Enjoy your meal!!!
Carp shish kebab - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute carp with other firm white fish like cod, sea bass, or even salmon, adjusting cooking time accordingly.
Greek yogurt or sour cream can be used as a substitute for mayonnaise. They will add a similar creaminess and tang.
Marinate the carp for at least 30 minutes, but preferably 1-2 hours for the best flavor. Avoid marinating for longer than 4 hours, as the soy sauce can start to cure the fish.
The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
To make this recipe keto-friendly, replace the soy sauce with a low-sodium alternative and ensure your mayonnaise is sugar-free. Be mindful of portion sizes as well. Serving with a low-carb salad is a good idea.
Yes, you can freeze the marinated carp. Place it in an airtight container or freezer bag, and it can be stored for up to 2-3 months. Thaw completely in the refrigerator before grilling.
Grilled vegetables, rice pilaf, a fresh salad, or roasted potatoes all complement the flavor of carp shish kebab well.
Simply adjust the quantities of the ingredients proportionally to the number of servings you need. Ensure you have enough space on your grill to cook all the kebabs evenly.
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