Grilled Carp on a Barbecue Grill Basket
Marinated fish grilled on a rack - tasty and simple! In this recipe, carp is marinated in mayonnaise with aromatic spices that make it unforgettable. It’s grilled so it won’t stick to the grate. You get a true fish shashlik - perfect for any festive table.
Updated : 11 February, 2026
Easy
About 1 hour.
Ingredients
4
Carp
3 tablespoon
Mayonnaise
to taste
Salt
to taste
Allspice
2
Garlic
to taste
Dry spices
to taste
Greens
1
Onion
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you grill carp on a charcoal grill? For fish “shashlik,” it’s best to use fresh, not previously frozen carp. Scale the fish, remove the guts and the gills. Rinse the carcasses well under cold running water. Lay them on a table or large tray to drain, or pat each fish dry with paper towels.
Step 2
Make the marinade. Peel the garlic and finely grate it or press it through a garlic press. In a deep plate, mix mayonnaise, fish seasoning, allspice or ground black pepper, salt, and garlic. You can replace mayonnaise with sour cream, or use vegetable oil as the marinade base.
Step 3
Rub each fish thoroughly with the marinade on all sides and inside as well.
Step 4
Peel the onion and slice it into thin rings. Put a few onion rings into the belly of each carp.
Step 5
If using herbs, rinse them, pat dry, and lightly crush them with your hands. Add them together with the onion. You can also put lemon wedges or fresh vegetables (such as young zucchini, tomato, or bell pepper) into the fish. Or leave it with just the marinade.
Step 6
Place the marinated fish into a food container or large bowl and let it marinate for 30-40 minutes.
Step 7
Meanwhile, light the grill and wait until the fire burns down and you have good hot coals.
Step 8
Brush the clean grill basket/grate with vegetable oil using a brush or sponge. Lay the fish in an even layer.
Step 9
Place the carp on the grill over the coals.
Step 10
Grill, turning the basket/grate occasionally, until the fish is cooked through.
Step 11
Watch so the thin skin doesn’t burn.
Step 12
Fish “shashlik” cooks quickly - don’t overcook it on the coals. Cooking time depends mostly on the carp’s size and how hot your coals are (approximately 20 to 40 minutes).
Step 13
The fish is ready - serve!
Author note
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