Fish fried on an open fire is best fried fish on a cast-iron pan, which heats evenly, or on a baking sheet, using a trivet. Vegetable oil (sunflower, olive, mustard, cottonseed), pour into a deep pan or baking sheet and how to warm up on the fire. Take the flour (bread crumbs), add to it and salt to taste and seasoning for fish. Then the carcasses or pieces of fish cooked in paniruem flour (bread crumbs) and lay out in the hot oil. Fry fish until golden brown on all sides. If you mix oil with butter or pork fat, then fry in a mixture of fish will brown better and less burn. Heat a fire to cook a big fish should be small enough to bird evenly heated and fried.
For small fish, and desirable high fever, as she fried faster than larger ones. If very thick pieces of fried, then pan should be covered and then the fish until cooked. Be careful, after 36 hours of cooking, fried fish and loses its taste. Fish baked in There is an old fire way to bake fish in parchment paper in field conditions. Grilled fish any good if it is skillfully prepared. Cleaned of scale, gutted and washed fish, whole or cut into chunks rub common salt, brush with butter or oil. For taste and odor inside the fish lay chopped fresh herbs (onion, parsley), a bay leaf or other seasonings. Then the fish tightly wrapped in several layers parchment paper soaked with water (you can also use aluminum foil or plain paper), in hot ashes to dig a hole and put her in a convolution with the fish, also next to the fish can be put nechischeny potatoes then fell asleep on top of hot ash and coals.
About an hour (depending on the size of a carcass) fish removed from the paper and check its availability. If the meat can be separated with a fork of the spine, and it has no pink color, means the dish is ready. Fish baked in foil fish of medium size, weighing 200-300 grams. clean of scales, guts, cut off the head and tail, then washed. Large fish cut into pieces roughly the same mass. Then grab the salt and pepper and rub Inside, you can experiment with different seasonings. Add the butter, olive oil or sunflower oil spread on a double folded sheet of aluminum foil and wrap fish in foil. Obtained by convolution placed into a fire on hot coals, in 5 – 6 minutes, turn over, and in another the same time take out the fish, it's ready.