I have a carp recipe for all of you that my uncle taught me, First you clean the fish then you add salt and pepper and just a little butter place on a piece of half inch plywood and bake at 350 for 1 hour. After cooking throw the fish in the trash and eat the plywood

When I was a kid(a million years ago) we would catch Carp in the Mohawk
River in upstate N.Y. There were folks that wanted them, something about removing the mud vain, then cooking them.

Some French people eat Carp! They will catch the Carp, keep them alive and place them in a clean, good running stream (that they dammed up) for about a week or more to clean at all of the trash in them. Once they are cleaned out, they gut them and remove the mud vein and I have been told that they (the Carp) are better than Bass or Trout.


Frank

Fresh running stream.................................hell just put them in the tub! After about 4 hours there clean and ready for the pot!

Boil them in sea salt and get out the dipping sauce............tastes just like Snow Crab!!!

Okay, we put them in the rose garden

here are a couple of one to try. I have tried most of these, if the card is from a big lake or running river/stream then they will taste good. Use the catfish rule, muddy water - muddy tasting fish.
enjoy,
JR

Carp in Beer

2 pounds carp
2 12-ounce cans dark beer
1 medium onion
1 stalk celery, chopped
1 bay leaf
½ teaspoon thyme
1 teaspoon salt
1 sprig parsley
¼ pound butter
½ cup gingerbread crumbs

Mince onion, add celery, bay leaf . thyme, parsley, beer and salt. Bring to a boil . Cut carp into pieces and place in the sauce. Cook for 10 to 15 minutes on low f ire. Remove carp from sauce and thicken sauce with gingerbread crumbs. Strain sauce and stir in butter. The sauce must be creamy and hot; pour it over the carp.


EAST TEXAS SALMON CROQUETTES

Make white sauce by melting 1 inch square of butter in skillet, add 2 tablespoon flour and 2/3 cup of milk. Heat and stir until thick. Remove from heat. Pour one pint of carp (juice included) into mixing bowl. Add 1 teaspoon lemon juice, 1/2 chopped onion, 2 or 3 eggs, then mix white sauce with this. Add 1/4 lb. crushed crackers. Fry croquettes in fairly deep fat until real brown. Don't over eat!

Cut up carp fish into small pieces. Pack in sterile jars, add 1 teaspoon salt. Seal and pressure for 90 minutes at 15 lbs. of pressure. When cool remove from cooker. This tastes like salmon.


Carp Cakes

1 cup flaked, cooked carp
3 cups mashed potatoes
1 egg, beaten
2 tablespoons bacon grease
½ tablespoon butter
½ teaspoon pepper
½ teaspoon salt
1/8 teaspoon paprika

Mix carp, potatoes, bacon grease, butter, salt, pepper and paprika; then add beaten egg, Shape into cakes and pan fry in hot grease until a golden brown .


Pickled Carp

Vinegar softens the bones, so fillets do not have to be scored. Cut carp fillets into domino-sized pieces, and put in canning jars. Soak overnight in a solution of 1/2 vinegar and 1/2 water. Drain and place in a boiling solution of 3 cups vinegar and 1 cup water. Add cloves, allspice, mustard seed, salt and pepper, and lemon slices. Boil fish until done. Saving the liquid, place pieces in a sterilized jar and cover with sliced onions. Pour the boiling solution into the jars and seal.


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.

This brings back memories of Carp fishing in the Mohawk River as a kid. we ran out of worms so we sucked all the sugar off gum-drops until them were bright in color, chewed on them once or twice and put them on the hook, caught 11.