Some dishes of modern culinary came to us from the distant past. They are usually prepared with a minimum amount of spices, but they require special processing. For example, charcoal fish suggests that it will be baked in nature, where there is access to an open fire. Also for these purposes, you can use the grill and even barbecue grill. If there are no such opportunities, use a conventional oven, but then the fish will not turn out so tasty, there will be no corresponding aroma.
The purchase of ingredients
The selection of products deserves special attention. The fact is that fish on charcoal, the recipes of which involve baking in foil, must be oily enough to provide itself with juice during the heat treatment and not have a specific aftertaste. It is also desirable that it has few bones. That is why mackerel and carp are best suited for baking, but any fish can be cooked using a similar recipe.
Ingredients:
- mackerel - 2 pcs.;
- salt pepper;
- seasoning for fish ;
- half a lemon;
- mayonnaise - 150 grams.
Marinade
First, you must marinate the fish. If you cook it in nature, then this process can be done at home, so as not to waste time on vacation. Remember that the longer it will be in the marinade, the tastier the dish will turn out. In order for the charcoal fish in the foil to marinate well and get the desired taste, it must be thoroughly cleaned. The inner black film, and in some cases the gills, should be removed. Then cross cuts are made on it so that the meat is well saturated. As a marinade use seasoning for fish, which is mixed with mayonnaise, salt, pepper and juice of half a lemon. With such spices, fish on charcoal in foil will receive a pleasant smell and will not lose their own taste due to an excess of spices.
Roasting
In the marinade, the fish can be quite a long time, if, of course, it will stand in the refrigerator. At the same time, the minimum soaking period is 30 minutes. Then the main product must be prepared for baking. In order for the fish on charcoal in the foil to fry well, it must be wrapped quite tightly, preferably in several layers. There are two ways to cook it. The first involves the presence of a special grill, with which fish are fried over coals. The second method is designed for ash being raked in a fire, wrapped fish is put in it, and then it is covered with coals. At the same time, the bonfire is not lit, but cooked due to the residual heat. Usually, charcoal fish in foil should be baked for about thirty minutes, but if you overexpose it a little, then nothing bad will happen. The main thing is that it is not raw.
Innings
Baked fish is consumed hot, but if you let it cool, the taste will change significantly. That is why many people prefer to use this dish chilled. Such fish is served on the table right in the foil. It will serve as a kind of plate for the dish, and the fact that the mackerel got out of the fire in this form will only stimulate the appetite.