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Baked Carp
Have the fish opened at the gills and the intestines
drawn out through the opening. Wash the flesh with vinegar and
let it stand for fifteen minutes. Fill the fish with a bread stuffing,
and sew the head down firmly. Brush the fish all over with an
egg, cover it thickly with bread crumbs and a few lumps of butter.
Put 2 chopped onions and a bunch of parsley in the pan, and a
cup of water mixed with 1 teaspoonful of Worcestershire sauce.
Bake for an hour in a moderate oven, basting occasionally. When
the fish is done, place it on a heated platter and garnish with
slices of lemon. Add enough water to the gravy in the pan to make
a half pint. Thicken with a tablespoonful of flour rubbed into
1 of butter. Cook for a moment, strain, add the juice of a lemon,
and pepper and salt to taste. Serve in a gravy-boat.
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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. Serves 4-6
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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 .
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Carp Casserole
3 cups cooked carp
2 cups cooked rice
2 Tablespoons grated onion
2 Tablespoons melted margarine
1 Tablespoon minced parsley
1 Tablespoon lemon juice
1/2 cup milk
2 well-beaten eggs
1 tsp. salt
Pepper to taste
Preheat oven to 350 degrees F. Combine ingredients.
Place in greased loaf pan. Bake for 40 minutes. Serve with fresh
salad, small boiled and buttered potatoes sprinkled with parsley,
and creamed peas.
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Carp Chowder
2 pounds carp
2 stalks chopped celery
¼ cup butter
¼ cup flour
chopped onions
dash of thyme
salt
pepper
water
Simmer carp, onions, celery, thyme, salt and pepper
slowly in water for 30 minutes. Thicken with a mixture of butter
and flour. The following carp chowder recipe requires
that the fish be precooked, chilled and then separated from the
bones.
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Carp with Endives, Cilantro,
and Butter
1 large foil roasting bag
1 fresh whole carp fish (if frozen, defrost thoroughly in fridge
before using - ensure there are no ice crystals in the inner cavity)
2 cups steamed endive leaves, shredded
1 cup salted butter, softened
2 tbsp. fresh cilantro, chopped
1 tbsp. fresh parsley, chopped
1 tsp. fresh spinach, chopped
1 shallot, finely chopped
2 tsp. coarsely ground black pepper
1 tsp. ground turmeric cilantro sprigs to garnish
Preheat oven to 375 F (175 C). Grease inside of
roasting bag and put it on a heatproof cookie sheet. Using a food
processor, blend butter, cilantro, parsley, spinach, shallot,
black pepper and ground turmeric for about 3 minutes using the
pulse button. Do not over do. The butter should be speckled with
the herbs. Spoon the butter onto a plate and allow to set. Cut
butter into 1/4 inch chunks. Set aside. Wash carp fish with water.
Place fish inside the roasting bag and top with the endive leaves
and chunks of butter. Carefully roll up the bag opening in the
direction of the top of the bag to keep in the heat, prevent the
juices from leaking and to ensure a good blending of flavors.
Bake in the oven for 45 minutes, or, if using a barbecue, follow
the barbecue's manual directions for foil baking fish according
to weight. Serve hot garnished with cilantro sprigs, accompanied
by a salad. Serves 4
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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.
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Carp Roasted with Onion
Cut up cleaned carp into large sections. Cut out
small pockets in the carp meat. Sprinkle with salt. Mix grated
onion with parsley and a little oil. Rub this mixture over the
carp. Fill the holes also with a little of this mixture. Spread
caraway seeds over the meat, pour some lemon juice on top. Roast
in the oven at 350 degrees F. for about 30 minutes or until done.
Serve with potatoes, roasted, mashed, or fried.
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Carp Sandwich
Skin the carp. Remove the redish-brown colored part
of the meat: the "mud vein." Fillet the carp. Score
the fillets by cutting about two-thirds into the meat every 1/4
inch. Cut into sandwhich size pieces. Beat one or more egg. Dip
fish pieces into egg, then into salted bread crumbs, or saltine
cracker crumbs. Deep fry or pan fry in lots of oil, after oil
is plenty hot (about medium to medium high). Use your favorite
bread or hamburger buns, spread bread with tartar sauce or sandwich
spread. Place browned and tender fish fillets between the slices.
Add whatever garnishes you'd like -- lettuce, tomato...
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Carp Sausage
Skin and fillet the fish, removing mud vein. Partly
freeze the fillets and then grind them into a fine mash in a meat
grinder. For every one pound of ground carp, add 1/4 to 1/3 pound
of beef hamburger, and 1 Tablespoon commercial poultry and sausage
seasoning. Mix well. Form into patties and store in the refrigerator
for 24 hours. The patties can then be frozen or cooked immediately.
Place patties in a frying pan over medium heat and fry 4 to 5
minutes on each side. Do not overcook. These cooked patties, (cold
or still hot) make excellent sandwiches with lettuce, mayonnaise
or tartar sauce.
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Carp Stew
4 pounds carp
¼ pound bacon
¼ cup onion, chopped
1 cup tomatoes
¼ teaspoon sal t
¼ teaspoon sugar
Fry bacon in a dutch oven or small kettle until
crisp. Add other ingredients and simmer for 45 minutes.
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Carp with Red Sauce
1 pound carp fillets, skinned and cut 3/8-inch thick
(cutting shortens "floating bones" so cooking can break
them down)
Unsaturated vegetable oil, heated in a deep fryer
Batter:
1 cup cold water
1 egg
1/4 c oil
1/4 cup flour
4 teaspoons cornstarch
1 teaspoon baking powder
1 t salt
1/2 teaspoon MSG, if you're not allergic to it
Red Sauce:
1 cup catsup
1 cup chili sauce
dash of Tabasco
dash of Worcestershire
squeeze of lemon
3 Tablespoons pure ground horseradish
salt and pepper to taste
Mix water, egg and oil before adding other ingredients. Dip strips
in batter, drop them into a deep fryer. Cook until done, drain
on paper toweling. Much like hors d'oeuvres. (Dip into the red
sauce.) Serves 2-4.
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Carp Tacos
1 pound ground carp
3 Tablespoons vegetable oil
1 package taco seasoning
1/2 cup water
Sliced tomato (or salsa)
12 flour tortillas
Shredded lettuce
Grated cheddar cheese
Taco sauce
Sour cream
Before shredding the fish, remove mud vein, or redish-brown
section of meat. Cook the shredded fish in the oil until its color
changes. Add the taco seasoning and water. Cook until nearly dry,
stirring occasionally. Heat flour tortillas in a dry fry-pan,
turning to lightly brown on both sides. They should still be soft
and pliable when warm. Fill each tortilla with fish mixture. Add
grated cheese, taco sauce, lettuce, tomato chunks (or salsa) and
top with sour cream.
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Medieval Sweet and Sour Carp
2 pounds carp fillets
1/4 cup flour
1 med. onion, minced
3/4 cup white wine
3/4 cup cider vinegar
4 Tablespoons brown sugar
1/4 teaspoon ground cloves
1/4 cup currants
Pinch of mace
1/4 cup raisins
salt to taste
Cut fillets into large chunks and dredge them in
flour. Heat oil in a large heavy frypan and saute onion until
transparent. Add fish chunks and brown. In a bowl, combine remaining
ingredients for a sauce. Pour over browned fish and onions.
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PECENY KAPR S KYSELOU OMACKOU
(Carp w/ Sour-Cream Sauce)
1/4 cup butter
2 bay leaves
1/3 cup of sour cream
1 lemon, juice
salt and pepper
1 carp, 3-4 pound, cleaned and ready to cook
Grease a shallow making dish with butter. Season carp inside and
out with salt and pepper, place bay leaves on butter and lay on
it your carp. Cover with sour cream and lemon juice. Bake in oven
350 F for 40 minutes or when brown. Baste frequently. Serve with
noodles or potatoes. Makes 4 servings
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Poached Carp
2 carp fillets
3 cups chopped fresh vegetables (your choice)
salt to taste
pepper to taste
1 bay leaf
4 medium potatoes, quartered
chopped parsley
1 cup lemon juice
Clean, wash, salt the fish and let it sit for 10-15
minutes. In the meantime, set the vegetables to boil with 1 qt.
of water, some salt, pepper and bay leaf. Let boil until the vegetables
are tender. Then remove from heat, add the quartered potatoes
and let boil for a few minutes. Then add the fish fillets. Let
everything simmer, covered, until the fish and potatoes are done.
After the fish has cooled off, remove from the pot and place in
the middle of a platter, surrounded by vegetables and potatoes.
Mix the oil with the lemon juice and 2-3 tablespoons of the poaching
liquid and pour over the fish and vegetables. Then spread some
chopped parsley on the top. Serves 2-3
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Serbian Carp
2 pounds carp
¼ pound butter
2 finely chopped onions
3 tablespoons tomato paste
¼ pound chopped mushrooms
salt
red pepper
flour
water
Roll carp in flour seasoned with salt and red Pepper.
Sear in butter. After removing carp, saute' onions and mushrooms.
Add tomato paste and a little water. Put carp in and stew until
well done.
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Steamed Carp
1 whole fresh carp about 1 lb (500g) (or trout
and other firm-fleshed fresh-water fish)
4 bamboo shoots sliced
5 tsp. rice wine
2 tbsp lean pork, diced and marinated in sugar
1 tsp. salt, or to taste
4 slices Chinese ham, steamed
4 black mushrooms, sliced and soaked
2 1/2 tbsp lard or vegetable oil
2 tsp. scallions, chopped in 1 -inch sections
1 tsp. ginger, sliced
Wash the fish and make 2 to 3 X-shaped slashes
on each side. Rub with the rice wine and let marinate. Place on
a heat-proof dish and sprinkle with the salt, mushrooms, bamboo
shoots, and diced pork. Place the ham, lard, scallions, and ginger
on top. Place the dish in a steamer and steam for 10 to 15 minutes,
or until the fish is cooked through. Discard the scallions and
ginger, and serve
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Steamed Carp in Egg Custard
1 whole carp, about 3/4 lb. (350g), with head and
tail (substitute trout or other firm-flesh freshwater fish)
1 oz(30ml) clear stock
4 eggs
1 tsp. soy sauce
1/2 tsp.-salt, or to taste
2 tsp. sesame oil
1 tbsp rice wine
1/2 tsp. scallions, chopped
1/2 tsp. ginger, chopped
1 tsp. MSG (optional)
Clean the wash the fish. Blanch in boiling water
and drain. Beat the eggs in a heat-proof bowl and stir in the
salt, rice wine, MSG, 4 tsp. of the stock and mix well. Place
fish in the bowl with the egg mixture. Place the bowl in a steamer
and steam for 10 to 15 minutes, or until the custard is set. Mix
the soy sauce, sesame oil, the remaining 2 tsp. of the stock,
the scallion, and the ginger into a sauce. Pour over the fish
and serve
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STEWED CARP
Having cut off the head, tail, and fins, season
the carp with salt, pepper, and powdered mace, both inside and
out. Rub the seasoning on very well, and let them lay in it an
hour.
Then put them into a stew-pan with a little parsley shred fine,
a whole onion, a little sweet marjoram, a tea-cup of thick cream
or very rich milk, and a lump of butter rolled in flour.
Pour in sufficient water to cover the carp, and let it stew half
an hour. Some port wine will improve it. Perch may be done in
the same way. You may dress a piece of sturgeon in this manner,
but you must first boil it for twenty minutes to extract the oil.
Take off the skin before you proceed to stew the fish.
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Tartar Sauce for Carp
1 cup mayonnaise
1/2 cup sweet relish
1 teaspoon celery seed
Dash of paprika
1 teaspoon yellow mustard
1 teaspoon Tabasco sauce
Dash of Accent
Mix and chill for 1/2 hour.
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