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Carp in forks (Šaran na rašljama in Croatian) is a specialty of Slavonian-Baranja cuisine and, according to many, the greatest gastronomic delicacy in this area.
Preparation instructions:
Clean the fish and open it along the dorsal bone along its entire length, including the carp head. Salt the open carp well, spread it lightly over the entire surface with finely ground paprika.
Spray (with a syringe) with oil and leave in the refrigerator to stand for 12 hours. Put it in a wooden fork next to a very hot fire (i.e. embers) with occasional turning. After 2.5 h, the carp is slowly squeezed out of the excess fat and takes on a bright golden color.