Cooking river fish over a fire - fried crucian carp is finger-licking good

Outdoor recreation is often accompanied by cooking barbecue. When you're tired of pork and chicken, move on to fish. Residents of reservoirs are very susceptible to roasting over fire and the composition of the marinade. In these moments you need to be careful, not to overdo it with ingredients and cook on almost burnt-out firewood.
It is recommended to use the grill as the most convenient device for frying.

Ingredients:

• river fish (crucian carp) – 4-5 pcs.;
  
• citric acid – half a teaspoon;
  
• vinegar – 10-30 g;
  
• mustard (powder or grains) – 1 tbsp. spoon;
  
• allspice, black peas, cumin - to taste;
  
• vegetable oil - half a glass;
  
• water – 4 tbsp. spoons;
  
• salt, sugar - to taste;
  
• bay leaves - optional.

Steps with photos on how to make marinade for fish:

• add mustard, salt, citric acid;
  
  
  
  
• add water, vegetable oil, water, vinegar and mix.
  
  
  
  

Step-by-step recipe for cooking fish on the grill:

• pour the marinade over the cleaned carcass;
  
  
  
  
• sprinkle cumin, ground pepper on top, add bay leaf and place in the refrigerator for half an hour;
  
  
  
  
• Place the marinated crucian carp on the grill and send it to the fire;
  
  
  
  
• After turning the grill frequently for 15-20 minutes, the fish should be ready.
  
  
  
  

Bon appetit!