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.
