Grilled Ice fish

Frozen carcasses of ice fish must be removed from the freezer in advance and transferred to the inner compartment of the refrigerator - on the lower shelf. Leave the fish there for the whole night or vice versa - for the whole day. The fish will thaw very slowly in this way, which will have a beneficial effect on its taste qualities, as well as useful properties. In no case should the fish be defrosted in the microwave or hot water.

The fish is thoroughly washed under running water (and, if necessary, also cleaned, gutted, cut off the heads), dried with paper towels and transferred to a large container. Pour it with vegetable oil (you can use olive or refined sunflower oil), sprinkle with salt and ground black pepper. It's good if the pepper is freshly ground - it will add an additional flavor to the fish. Sprinkle the fish with any suitable spices to your taste, for example, you can use ground coriander or nutmeg. Dried herbs, such as thyme or rosemary, are also good for fish. You can use a mixture of Italian or Provencal herbs.

We rub the fish carcasses well with a mixture of oil and aromatic additives directly with our hands. We rub the fish both outside and inside. We leave the fish in this form for 10-15 minutes, and at this time we warm up the grill. Lubricate the grill grate with vegetable oil and spread the prepared fish carcasses on it.

Fry the ice fish for 3-4 minutes, then turn it over to the other side and fry for the same amount. We serve the finished fish to the table hot, watering it with lemon juice on top.

That's how quickly grilled fish is cooked! And the aroma at the same time is such that not only all the household, but also the neighbors will come running to the smell.

Bon appetit!