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Baked Carp With Gravy
- 1 Whole Carp
- ¼ cup vinegar
- 1 cup bread stuffing
- 1 egg
- 1 cup bread crumbs
- 2 tbsp butter
- 2 chopped onions
- 1 bunch parsley
- 1 cup water
- 1 tsp worcestershire sauce
- lemon slices
- 1 tbsp flour
- salt and pepper to taste
- 1 tbsp butter (gravy)
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 bread stuffing and sew the head down firmly.
Brush the fish all over with an egg, cover it thickly with bread crumbs and 2 tbsp of butter.
Put chopped onions and parsley in the pan.
Add water mixed with Worcestershire sauce.
Bake for 60 minutes in a moderate oven, basting occasionally.
When the fish is done, place it on a heated platter and garnish with slices of lemon (leave a some slices for the gravy).
Add enough water to the gravy in the pan to make a half pint.
Thicken with flour rubbed into 1 tbsp of butter.
Cook for a moment, strain, add the juice of a lemon and pepper and salt to taste.
Serve in a gravy-boat.
Makes 2-4 servings.
Buttermilk Fried Carp Fillets
- 2 pounds carp fillets
- 1 cup buttermilk
- 1 cup biscuit mix or pancake mix
- 2 teaspoons salt
- ¼ teaspoon dried lemon flakes
- 1 lemon cut into wedges
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, 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.
Serves 4-6.
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
- ⅛ 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.
Makes 1-2 servings.
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
- ½ 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.
Makes 2 servings.
Carp Chowder
- 2 pounds carp
- 2 stalks chopped celery
- ¼ cup butter
- ¼ cup flour
- chopped onions
- dash of thyme
- salt
- pepper
- water
This carp chowder recipe requires that the fish be precooked, chilled and then separated from the bones.
Simmer carp, onions, celery, thyme, salt and pepper slowly in water for 30 minutes.
Thicken with a mixture of butter and flour.
Makes 2-3 servings.
Carp with Endives, Cilantro and Butter
- 1 large foil roasting bag
- 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 ¼ 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.
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 fire.
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.
Makes 2-3 servings.
Carp Roasted with Onion
- 1 whole carp
- ½ tsp salt
- pepper to taste
- 1 medium onion (grated)
- 2 tbsp parsley
- ⅓ cup oil
- 2 tbsp caraway seed
- ½ cup lemon juice
Cut up cleaned carp into large sections.
Cut out small pockets in the carp meat.
Sprinkle with salt and pepper.
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 and your favorite vegetables.
Makes 4 servings.
Carp Sandwich
- 1 whole carp
- 1-2 eggs
- 1-2 cups salted bread crumbs or saltine cracker crumbs
- cooking oil
- bread or buns
- tartar sauce or sandwich spread
- garnishes
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 ¼ inch.
Cut into sandwhich size pieces.
Beat one or more eggs.
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...
Makes 4 servings.
Carp Sausage Patties
- 1 whole carp
- lean ground beef
- ¾ tbsp commercial poultry seasoning
- ¾ tbsp commercial sausage seasoning
- garnishes to suit
- tartar sauce or sandwich spread
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 ¼ to ⅓ pounds of ground beef and ¾ tablespoon each of 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.
Makes 4-6 servings.
Carp Stew With Bacon
- 4 pounds carp
- ¼ pound bacon
- ¼ cup onion, chopped
- 1 cup tomatoes
- ¼ teaspoon salt
- ¼ teaspoon sugar
Fry bacon in a dutch oven or small kettle until crisp.
Add other ingredients and simmer for 45 minutes.
Makes 4-6 servings.
Carp Tacos
- 1 pound ground carp
- 3 Tablespoons vegetable oil
- 1 package taco seasoning
- ½ 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.
Makes 6 servings.
Deep Fried Carp Strips With Red Sauce
- 1 pound carp fillets, skinned and cut into 3/8-inch thick strips (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
- ¼ cup oil
- ¼ cup flour
- 4 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 tsp salt
- ½ 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.
Medieval Sweet and Sour Carp
- 2 pounds carp fillets
- ¼ cup flour
- 1 med onion, minced
- ¾ cup white wine
- ¾ cup cider vinegar
- 4 Tablespoons brown sugar
- ¼ teaspoon ground cloves
- ¼ cup currants
- Pinch of mace
- ¼ 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.
Serves 2.
PECENY KAPR S KYSELOU OMACKOU
(Carp With Sour-Cream Sauce)
- ¼ cup butter
- 2 bay leaves
- ⅓ 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.
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.
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.
Makes 2 servings.
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 ½ 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, ginger and serve
Makes 1-2 servings.
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
- ½ tsp salt or to taste
- 2 tsp sesame oil
- 1 tbsp rice wine
- ½ tsp scallions, chopped
- ½ tsp ginger, chopped
- 1 tsp MSG (optional)
Clean and 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.
Makes 1-2 servings.
Stewed Carp
- 1 whole carp
- salt
- pepper
- powdered mace
- parsley
- 1 onion
- ¼ tsp sweet marjoram
- 1½ cups thick cream or rich milk
- 1 tbsp butter
- flour
- water
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 shredded fine, a whole onion, a little sweet marjoram, a tea-cup of thick cream or very rich milk and the 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.
Makes 2-4 servings.
Tartar Sauce for Carp
- 1 cup mayonnaise
- ½ 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.
Makes 2 servings.
