How would you cook carp. and can you cook carp.?!
Answers: need ideas.
hehehe, dont you dare, thats my priviledge hun,
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Yes. I would steam it. Cut slits down each side every 2 inches and steam it with some seasonings and vegetables.
I personally would not eat carp but if I had to, this is how I would do it.
yes you can, steam it, or roast in oven with herbs,but it is not usually a fish that is eaten
You can definitely cook carp and it's safe to eat. This site shows you how to prepare a carp for cooking -
http://dnr.state.il.us/fish/carpprep.pdf
There are some 'interesting' recipes on these websites to try -
http://people.whitman.edu/~hashimiy/carp...
Carp has a muddy taste and this can be reduced by soaking the fillets in water before cooking for a few hours. They are quite bland and taste better if coated in beer batter and deep fried. Or you can marinate it in soya sauce, ginger, seasoning and fry in peanut or olive oil and garnish with some parsley or spring onions.
I was told 50 years ago
carp is good ONLY for soup Boil till the bones can be removed strain the meat and stock..??
First you'd probbaly want to let it harden if its too soft. While it's hardening I would put some oil in a frying pan and let that heat up. Then see if you're dealing with one solid piece or are there cracks in it. If it's cracked, break it into two pieces and season it with a rosemary basil mix. Now, you probbaly want to remove all the corn from it so it doesn't burn into your frying pan. Then I would carefully fry it on both sides for about 12-15 minutes. Now, since it's gonnabe hard to tell when something brown is done, you want to be able to stick a knife in the thickest portion of the............wait a minute, I'm reading the question again....."carp'? .....OH!!! The fish...."carp"; I'm sorry; forget all I said....I though it said something else! My bad.
Eating Carp:
"Don't ask if the carp is good enough for you to eat. Ask instead if you're good enough to eat carp."
Stewed carp
1 Carp
150ml (? pint) Port Wine
Salt
Medium Stock
2 Onions
1 Small Bunch Savoury Herbs
12 Peppercorns
6 Cloves
? Lemon, juice only
1 Blade of Mace
Cayenne and Salt, to taste
Scale the fish, clean it and if very large, divide it
Place it in a saucepan, after having rubbed a little salt on it and add enough stock to cover it
Add the herbs, onions and spices and simmer gently for 1 hour, or rather more, if very large.
Remove the fish gently, strain the liquor and add the port wine, lemon juice and cayenne
Bring to the boil, pour it over the fish and serve.
Carp with Pancetta and Basil Leaves (my favorite)
Ingredients
6 large sweet red peppers, long variety
2 tbsp Olive oil
2 red onions, peeled and sliced
4 large fillets of carp, skinned
120g Pancetta, thinly sliced
30 large basil leaves
5 tbsp Butter
1/4 tsp Paprika
4 tbsp sour cream, (optional)
Method
1. Preheat oven to 200C/gas 6.
2. Wash and arrange the long red peppers in a roasting tray and roast in the oven for 25 minutes. Cool and remove skins and seeds. Slice in thin strips.
3. Heat the olive oil in a large pan and sauté the onions for 5-7 minutes until just transparent. Remove the pan from the heat, add the peppers and keep warm.
4. Have 4 large fillets of carp prepared and make incisions in the flesh, about 4-5 in each fillet. Push in the pancetta strips together with the basil.
5. Melt the butter and stir in the paprika. Use to brush each stuffed carp fillet. Arrange on a baking sheet and put in hot oven to cook for 20-30 minutes.
6. Serve the carp accompanied by the peppers and red onions. Spoon over some sour cream if desired.
Wine: Pinot Grigio or St Emilion
Lazybstrd's got it spot on...lol
Step by step instructions on how to get back at that bunny hating carp.
Hmmm...Shall we show him the pics just to scare him? Come on, it'll be fun to see the look on his gills.
Make sure to keep the pancetta and herbs ready...we're gonna have a carp lunch soon....Mwah hahha hahah !!!
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=20
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.
I never cooked it but here is a site I found on how to do it...hope it helps
http://www.tpwd.state.tx.us/fishboat/fis...