What he said...
ROTFLMAO!!!!!! ;-> > Carp are common in the Red River which separates Texas from Oklahoma. Folks > been fishin' for 'em since God made hooks! > > Some say they ain't worth cookin'. Here's the most widely recommended > recipe. > > Take a decent sized carp and clean it. Don't bother trying to scale it or > filet it - just gut it and wash it clean as you can. Find a board large > enough to lay the fish on. Some say oak is best; I prefer hickory - sweeter > flavor. > > Bring the oven to 350 degrees. Baste the carp with a mixture of butter and > garlic; pinch of salt is ok, too. > > Cook the carp in the oven on the board for about an hour; basting it about > every 15 minutes. > > Remove carp from the board, toss the carp aside and enjoy the board. Like I > say, hickory is a little sweeter. > Doug > > >
