This is undoubtedly one of the most
popular and simple ways of preparing carp for a tasty meal.
fillets, cubed
and scored
milk
eggs
pancake flour
salt
cooking
fat
1.
Cut fillets into one inch cubes, and
score them from alternate edges.
2.
Combine the remaining ingredients,
except the fat, and dip the cubes into the mixture.
3.
Pop
the coated cubes into a deep fat fryer and cook until golden brown ... and
enjoy!
Smoked carp is a delicacy you can
serve with pride, confident your guests will ask to have the recipe. And it's
simple.
fillets, scored
salt
1.
Fillet and score your carp.
2.
Roll the fillets in salt and let
stand overnight in the refrigerator.
3.
Rinse in fresh water, pat dry.
4.
Place in smoker heated to 180° F. (80° C) for four to
eight hours, depending on size of fillets, using dry oak, maple, apple, or
cherry wood. You'll know when the fish is ready; the delicious meat will fall in
tender flakes at the slightest touch of a fork.
This delicate treat will satisfy six
healthy appetites.
3-4 lb. (1.4-1.8
kg) carp fillets
2 tbs.. (30 ml) salt
Seasoning mix: 4 crushed garlic
cloves, 2 tsp.. (10 ml) pickling spices, 3/4 tsp. (3 ml)
paprika
1.
Wash and cut the fillets into 6 or 8
slices, and rub them with salt. Let stand in refrigerator overnight.
2.
Rinse and dry each slice thoroughly,
then rub with the seasoning mix.
3.
Let stand in refrigerator for two
days.
4.
Bake
in pre-heated 350° F. (180° C) oven for 1 1/2 to 2 hours.