Stangerlfish can be easily prepared on the garden grill. For the fish, first “magel” (read: remove the stomach and gall with a small incision on the front and back of the belly), scale, clean well, wash and pat dry with kitchen paper. Then, using a very sharp knife, cup each fish by making incisions on both sides about 2 mm apart. Salt reedlings well inside and out, allowing salt to soak in for about half an hour to an hour. Only then put them on the wooden skewers. Now light the piled up beech charcoal and light it until the charcoal glows or until a layer of ash has formed and there is no more flame. Divide the glowing charcoal with a hook or a shovel, place the fish in an elongated way with some distance between them. The Stangerln should lie as well as possible. Turn the Stangerl over and fry on the other side until crispy and crunchy. It is best to fry the potatoes wrapped in aluminum foil as well and serve them, well salted, together with the Stangerl fish.
Preparation Tip:
For safety reasons, always have a bucket of water or a fire extinguisher on hand. Check the wind direction and place the barbecue so that your guests, but also any neighbors, are not bothered by the smoke. Be sure to keep children away from the fire. If possible, do not use fire accelerant, as it is associated with a foul odor. You can also enrich the embers with some green wood, which forms a lot of smoke and therefore also gives the fish a certain pleasant "smoked taste". As a side dish, besides potatoes, fresh farmhouse bread with a few slices of garlic soaked in oil tastes delicious. Stangerlfische taste best fresh from the grill and in a romantic setting, for example on the shore of a Salzkammergut bathing lake, with a good glass of dry white wine or fresh, well-chilled cider. An insider tip is the fishing bay in Altmünster, where you can enjoy the fish directly from the local fishermen. By the way, no cutlery is used for eating Stangerlfisch: Take the skewer in your hand and just bite into it!
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