The Carp-O-Rama Handbook

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Issue link: http://digital.outdoornebraska.gov/i/605487

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Page 9 of 11

Eating Carp Fried Carp Ingredients: One 2-3 lb. scored carp, cut into 4 sections 1 cup flour 1 cup cornmeal 1 tsp seasoned salt Baked Stuffed Carp Ingredients: One 2-3 lb. carp scored carp 2 cups so bread crumbs 1 tsp minced onion 1/2 cup chopped celery 1 tbsp lemon juice 3 tbsp melted butter 2 tbsp water 2 tbsp minced parsley 1 cup cooked rice 2 cups mushrooms Salt and pepper to taste Canned Carp Ingredients: approx. 1 lb. filleted carp 1 tbsp canning salt 1 tbsp olive oil 1 tbsp white vinegar 1/2 tsp au jus gravy mix 2 tbsp ketchup (optional) Smoked Carp Ingredients: 2-3 lb. carp, filleted Salt Blend dry ingredients. Dredge carp sections in flour mixture making sure dry ingredients are worked into the scores. Deep-fry at 375 degrees until golden brown. When fried crispy, the bones become brittle enough to consume. Rub fish inside and out with salt. Stir remaining ingredients together and stuff inside body cavity. Brush the outside of the fish with butter. Bake at 350 degrees F for 15 minutes per pound. Cut fillets in 2-inch chunks. Fill a quart jar with cubed carp. Add remaining ingredients to each quart jar. e addition of ketchup imparts a salmon-like flavor. Do not add water; fish will form its own juices. Process as per cannery directions (generally 90 minutes at 10 lb.). Use in place of canned tuna or salmon. Wet fillets and roll in salt. Let rest for 10-15 minutes. Place fillet in smoker heated to 180 degrees F for 4-8 hours using maple, apple, hickory, or cherry wood. When done, meat will fall in tender flakes when touched with a fork.

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