Carp Recipes?!?

[TheWhizzle]

In reply to the hilarious carp recipe from an earlier thread:

[#002850]The Carp were prepared according to an old family recipe passed down to me by my dearly departed Uncle.

Ingredients:
Whole fresh Carp, gutted
Beach Sand
2 lengths of 2" x 4" per fish (as long or slightly shorter than fish)
Coat-hanger or Wire
Half a cigarette
Salt & Pepper

Preparation

After gutting the carp, lay them in beach sand on each side and get a good coating. This is to reduce slime. Then take a lit cigarrette and place it in the fishes mouth. This is to impart a smoky flavor and to remind the fish one last time of lazy days eating cig butts at the marina.
You then take each carp and place it between two lengths of 2" x 4", wrapping them with the hanger or wire to secure the wood pieces to the carp. You then place each prepared carp into or over your fire pit or bbq. Allow at least 30 minutes of cooking time. Use a splash of water to keep the flames from completely burning the 2x4's. THIS IS VERY IMPORTANT. After the 30 to 45 minutes of cooking has elapsed start checking the fish to see if the flesh has become firm. Once you are confident that the fish is fully cooked, remove them from the heat/fire.

Serving:
Gently unwrap the wire from the wood/fish and discard the wire. You then take each piece of wood and sprinkle generously with salt and pepper. Throw the Carp back on the beach and then eat the 2x4's.

DELICIOUS!!!!!! [/#002850]

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Well, I just got this in an e-mail on a more serious note, and thought I would share it with you guys. Let me know if you give it a try - its not the first time I've heard of smoking them.

July 8, 2010
Dark Confessions From Fishermen

[url "http://links.namgclubs.net/ctt?kn=26&m=4499739&r=MjgwMzM4OTI1MwS2&b=0&j=MTYwMjYxMTY3S0&mt=1&rt=0"] [/url] Rough fish. They're netted, speared, shot with bows and turned into fertilizer. But for all the disrespect they get, species like suckers and carp morph into something strangely addictive after [url "http://links.namgclubs.net/ctt?kn=19&m=4499739&r=MjgwMzM4OTI1MwS2&b=0&j=MTYwMjYxMTY3S0&mt=1&rt=0"]a go-round in the smoker[/url].

Don't believe us? Try it ... you don't have to tell anyone.

Swallow your pride long enough to fillet a few suckers or carp, removing the ribs. Coat the flesh of each fillet with a generous layer of kosher salt and stack them skin-side-down in a large glass baking pan (no metal). Cover, then give them about eight hours of fridge time.

Take out the fillets and rinse them thoroughly in cold water. Place skin-side-down on some paper towels and allow them to dry for an hour, during which time they'll develop a tacky glaze.

Finally, place the fish in a smoker like [url "http://links.namgclubs.net/ctt?kn=17&m=4499739&r=MjgwMzM4OTI1MwS2&b=0&j=MTYwMjYxMTY3S0&mt=1&rt=0"]Cabela's Premium Electric[/url], and let them cure for about eight hours. In other words, leave 'em in until they're the color of caramel.

The result is a snack that's so good it'll likely lead to questions from your friends—so get ready to 'fess up.
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[Sil240sxrwd]

Some of the Hispanic guys I work with fish for carp to eat at Mead sometimes. The recipe they gave me was pretty simple and sounded tasty. Basically with a SHARP fillet knife they took a thick carp fillet and chopped it into small 1"x1" squares. Take those squares and soak them in cold milk in the refrigerator for a few hours... Remove the squares from the milk and pat dry with paper towel. Throw the squares in a deep fryer or fry pan full of oil and continue to fry the squares til they are nice and dark golden brown... Remove them from the fryer and put them on a plate lined with paper towels to absorb excess oil. Now throw salt and lime on them to taste and you have crunchy little carp snacks!!

They told me that carp are a bony fish and you might have some bones you wont spot in the fillets... When you fry the fish in this manner, the bones get crunchy and are edible.

I have yet to try it..
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[syncityangler]

large carp 8+lbs the bones are actually very large and easily removed, i filleted one up to chunk up for catfish bait. the meat looked really good actually.. they were thick 2inch fillets. my son wants to eat the next large carp we get, i'm still stand offish. but i got my lil cheif smoker maybe i'll try some smoked carp or carp jerky, its just hard to get passed the "carp" name lol, but there are actually alot of recipes if you do an internet search for them. it made great bait and stayed on the hook very well.
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[Erawk]

haha, we can build the largest compilation of fish recipes never used! Keep em coming!
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