for 6 portions
One fresh carp, around 3 kg, with scales, (common carp);
paprika powder or chili powder
Clean, wash and dry the carp, (no head and tail). Cut in two pieces along length. Add salt and place over a grill,(medium heat over three inches from the charcoal bricketts, with the scales down). Keep in this position 10-15 minutes. Turn in the other side 8-10 minutes. Clean the burning scales. Put into a large bowl, and add boilled water, salt, pepper, paprika, and keep covered 10 minutes. Serve with boilled potatoes and garlic paste,(crunch garlic with salt and oil olive). And don’t forget a friendly dry white wine!