carp recipies anyone?

[bearbowfan]

i frequently go bowfishing for carp and not found a tasteful recipe to my liking.
does anyone have any suggestions?

[robtattoo]

Yeah, try cutting the fillets into 1" wide strips & rolling them in Zatarain's Seasoned Fish-Fri (Wally's has it) Shallow fry them in corn oil for about 4 minutes
I just had a fillet done this way the other night. Apart from the damn bones in every mouthful, it was delicious!  :D

Alternatively, mash the fish & make fishcakes, however you normally make fishcakes.

It's a much nicer fish than most folks think, subtle, like trout. Soak the fillets in ice-water for 12 hours or so & then dry them out to get rid of the muddy flavour.

[Blackhawk]

Skin and cut into 2" chunks bones and all.  Add a teaspoon of salt and a tablespoon of oil and place in canning jars and pressure cook.

Remove, add egg, crushed crackers and make into patties and fry.  Tastes just like carp...  

[mookie]

Scale and fillet lay skin side down on a rough board score flesh every 1/4" the board keeps you from cutting through the skin then coat with meal or flour and deep fry the small bones cook up and cause no problems. We enjoy them

[Chris Shelton]

a good buddy of mine told me that the best recipe for carp is to lay the fillets on a board and chop them up nice and thin, then add in some peppers and onions and then throw away the carp and eat the board,    , I just ignored him, lol.  

I havent tried it yet, so far they make great tomatoes, lol.  But I want to benefit from the fish I kill and I dont eat tomatoes, lol.  So I am gonna try some.  I filleted a 25 pound one . . . NEVER AGAIN.  I will use those biggens for the garden, the small ones look alot better on the inside too!

[ksbowman]

Mookie is right. My dad always filleted them,cut out the red meat and scored every 1/4" or so and dredged them in egg then rolled in corn meal.Fried up good and all the small bones cooked up. It is good this way.  Ben

[JMartin]

LOL Blackhawk! You are spot on! We ate a lot of 'em when I was a kid. Mom cooked what we brought home, and carp were easy to catch. I've had 'em fried, baked, pattied, pressure cooked, and just about any way you can cook 'em. They taste like carp LOL.  Jim

[huntin_sparty]

1st chop them up
2nd use them in the garden as fertilzer
   

I do find any food item breaded and deep fried or wrapped in bacon becomes instantly delicious!

[Dave Bulla]

I don't have the exact recipe but at a bowfishing seminar years ago the guy speaking said he fillets them as best as he can then runs them through a meat grinder, mixes with spices and bread crumbs and I think maybe some egg?  Then made patties and rolled in shake and bake breading mix and deep fried them.  He swore they were some of the best fish patties he'd ever had.

Cooking ain't rocket science... The meat grinder is obviously the key here to grind up the small bones.  Then just play around with what you use to season and bind the stuff together, make patties, bread them and enjoy.

[Mike Vines]

put fillets into food processor, and mix with panko bread crumbs, and other ingredients, to make fantastic fish cakes.

[The Butcher]

Honestly, if you have to work at making something taste good, it should not be eaten.  I'm for the garden recipe.   I have heard smoked it was not bad.  But with an abundance of crappie in the freezer, coons and possoms need to eat too.

[3point or better]

cut your carp into 2" wide stripes after you fillet it soak overnite in soy sauce, brown sugar and salt and then place them in the smoker  they make wondwwerful jerky.

[Doug Young]

Smoked carp is excellent. Soak in a brine of salt and brown sugar for about 6-8 hours (Google fish brine for proportions, don't have my recipes right here). Pat dry and put on cooling racks to air dry until they have formed a rubbery, shiny surface (called a pellicle). Then put on oiled smoker racks and smoke a low temperature (less than 150 degrees for best results) until the fish is firm, so that when you push a finger into it it bounces back.

I also once upon a time ground some up (use a fine grinder plate and you don't have to get all the bones out, they grind up), added 1 lb pork per 9 lbs carp, and made  a spicy sausage mix with lots of pepper and garlic. Stuffed it and smoked it. Didn't taste like fish, even had a few people eat it without knowing what it was that liked it.

They'll wonder when they burp fish later, but hey, it is fish, after all. :-)

If you're gonna eat it fresh you have to get them on ice immediately and cut out as much of the brown lateral line as you can when you fillet, that's where the worst flavor is.

Doug