Crucian Carp in Foil with Sour Cream over Charcoal
A fragrant, incredibly delicious, melt-in-your-mouth fish! Crucian carp cooked in foil over charcoal becomes very tender and aromatic. Enjoy this excellent fish with friends on a picnic or fishing trip - everyone will love it.
Updated : 17 November, 2025
Easy
About 1 hour.
Ingredients
4
Crucian carp
2 tablespoon
Sour cream
to taste
Salt
to taste
Ground black pepper
to taste
Dry spices
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start with the fish. Remove the scales, clean out the insides, and discard the gills. Freshly caught crucian carp work best. Frozen fish can be used - let them thaw completely at room temperature.
Step 2
Prepare the marinade. In a small bowl combine sour cream, salt, ground pepper, and fish seasoning. You may use any spices you like. Mix thoroughly.
Step 3
Rinse the fish under running water and pat dry with paper towels. There should be no excess moisture left. Coat each fish with the marinade, including the inside. If you like, place a sprig of fresh herbs - dill, parsley, or basil - inside the belly.
Step 4
Wrap each fish in several layers of foil. Use 3-4 layers so the flavorful juices don’t leak out while cooking. Let the wrapped fish marinate for 20-30 minutes. You may marinate longer (refrigerate if so), but for small fish 30 minutes is usually enough.
Step 5
Light the grill. When the flames die down and only hot coals remain, spread them in an even layer. Place the fish on the grate and cook, turning occasionally. When the fish is done, remove it from the grill. Cooking time depends on the size of the fish and the heat of the coals - usually about 20-30 minutes.
Step 6
Crucian carp marinated in sour cream and cooked in foil over charcoal are ready! Serve hot.
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