The trick to carp is to let them swim around in your bathtub for a week, feeding them corn meal. That clears out the mud flavor. The recipe I use is complicated. It's an old russian recipe that consists of grinding the fillets with about 1/3 the weight white fish, mix in a few eggs some grated onion, and matzoh meal or cracker meal to form fist sized pieces. put them in a large baking pan with about 1/2" water, cover with foil, and cook @ 350 about 1 hr. I usually add a little salt, pepper, and garlic powder, or adobo powder into the mixture. Serve it with horse radish. When the cooking liquid cools in the fridge, it becomes a tasty aspic, and you can eat that too. Jewish folk call it gefilte fish.
I feel sorry for Jewish kids if this is true. What ever happened to cleaning the fish, grilling it and serving it? Hold on! My Jewish friends always said it was not kosher to eat scavengers from crabs to lobsters. Something ain't kosher here. Carp are scavengers per my observations and I've seen quite a few just in front of my cabin. Byard, do you want to come down and have a carp and freshwater mussel (no flavor and tougher than shoe leather but they do get big) dinner?
Murf
