MarkD wrote:I read the proper method for preparing carp:
Clean and scale the fish
Place fish on cedar plank
Grill until fish is done
Throw away fish, eat cedar plank
Quite a few of the old timers will can it, along with whitefish, sucker and sturgeon...
I like it smoked or my mom used to make it in the oven by splitting it (same as for the plank method) and covering it with a cream of mushroom soup flavoured with garlic, black pepper, a little curry, turmeric and lots of cumin that was delicious--I use it for Lake trout at the lodge and our cook does it better then mom did (Sorry Mom!)...
Mom also uses it when making
gefilte fish (An acquired and addictive Jewish delicacy) along with white fish, pickerel or sauger and sucker (like a very skinny carp)...All my aunts, sisters, nieces and female cousins have standing orders with me for all of the above fish that I can get a hold of...
Mom even started making burbot; I'd butterfly it, she’d add lots of butter, pepper, a few other spices that I've forgotten and don't know where Mom's recipe box is hidden and bake it or she'd cut it into pieces, make a breading of Rice Crispies--yes, the cereal and deep fry it--much better that way then with Corn Flakes (which is better with catfish though)...I've had it a few times with Special K and even with Shredded Wheat and although good, I prefer the other methods…You just grind them up in a processor or with a rolling pin!
Other items we’ve used to coat fish: Ritz Crackers, Rye bread crumbs, whole wheat bread crumbs (primary coating), Saltine Crackers (both salted and not), corn meal (especially catfish) and just plain flour and some others that I can’t recall offhand.