What is the best way to cook carp?

Question

Oh Man did I say carp?
Sorry guys, typo.

Answer 1

I'm not telling because I love fishing for carp.I use barbless hooks treat them with respect and return them to the water.
I know a lot of countries think they are a pest and a lot are eaten but I'm not encouraging you to eat my friends.

Answer 2

I love smoked carp! But, carp is a VERY bony fish with zillions of tiny bones and most people don't want to take the time to remove all those tiny bones. It's good fried like this: Buttermilk Fried Carp Fillets 2 pounds carp fillets 1 cup buttermilk 1 cup biscuit mix or pancake mix 2 teaspoons salt 1/4 teaspoon dried lemon flakes Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp fillets. Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it stand for half an hour, turning the fillets over once during that time. Stir the salt into the biscuit mix. Take fillets out of the buttermilk and pat them into the biscuit mix, covering both sides. Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cooked through and browned on both sides. Use tongs or slotted spoon to turn them. (If oil is too hot, they will brown too quickly and not cook within.) Drain on paper towels. Serve with lemon wedges if available.

Answer 3

Hi Vinst... i looked up a Gefilte fish recipe for you

carp works well, i hear.. but i'm not interested in eating it.

2-3 lbs fish scraps (bones, heads gills removed, skin from carp or other white fish)
3 cups sliced onions
3 lbs CARP or other fresh water white fish fillets
3 eggs, beaten just a little bit
2 tablespoons matzo meal or some cracker meal
water
salt and pepper
3 cups peeled carrots, cut into chunks
prepared horseradish, to serve


Cover the fish scraps, in a large pot with water-- about 4 inches above the scraps.
add apprx 1/3 onions, bring to a boil & reduce heat, cook for 45 minutes, Strain out the fish scraps.
If you have a food processor that's good- put in the raw fish filets and remaining onions, go on-off until coarsely chopped, don't overdo it.
Add eggs lightly beaten, a bit at a time & go on after each addition.
Add Matzo meal and 1/2 cup of water.
Process, the mixture should be light, smooth and the consistency almost fluffy If it looks too dry add a little more water- just a bit at a time.
Season well with salt & pepper.
Drop the carrots into the fish stock.
Wet your hands and shape the fish mixture into oval balls like an egg and gently lower them into the simmering stock, put them all in the pot.
They are happy being crowded in.
Cover the pot and simmer for 1 1/2 hours.
Let the fish balls cool in the liquid when cooled remove fish balls & carrots to a platter.
Reduce stock to about 2 cups.
Strain stock over the fish balls cover and refrigerate.
Remove Fishballs 30 minutes before serving from the fridger.
Serve with some of the fish jelly a carrot piece and plenty of horseradish.


SOUNDS GROSS. I suppose if you poured a fifth of rum into it, you wouldn't know what you were eating after a little while....SO DO I WIN!? LET ME WIN!

ha ha ~~

Answer 4

my favorite recipe for cooking carp is as follows:

get a red ceddar board...it must be red ceddar

nail a gutted carp with the head still attached to the board with roofing nails..the big heads on them are the best for securing it.

next dig a pit and fill it with charcoal...light it.

place the board with the carp on it into the pit...cover the pit with corn stalk leaves...

allow for ventilation and check periodically.

when the board starts to burn...remove it especially if you can see a red glow in the wood.

remove the carp....throw it away and eat the board...try not to get burnt on the embers in the board...

Answer 5

PAPRIKA BAKED CARP

2 lb. carp
1/2 c. sliced onions
1/2 pt. sour cream
1 tbsp. paprika
3 tbsp. butter
Salt & pepper to taste

Place cleaned fish in buttered baking dish. Top with sliced onions. Blend paprika seasoning and sour cream. Pour over fish. Bake at 350 degrees for 1 hour. Baste frequently with melted butter.

Answer 6

On a stick over hot coals, not sure, sounds nice though are you a fisher Queen?

Answer 7

With a glass of pino grigio in my hand

Answer 8

put is in fire

Answer 9

Nuke it