When you are learning how to cook carp, one should know the fish and exactly what waters this fish came from. Carp is commonly found in the Mississippi river and its tributaries. Because of their diverse habitats and feeding grounds it is difficult to generalize with this fish. The taste of fish is determined by what they eat so the water they live in (what food is available to them) determines the taste.
I have never learned how to cook carp because this is a fish that I never cared to eat. When I was young we had what we called a river by our house; it actually was a canal. It was filled with carp and people fished there all the time. The water was really dirty! People who fished there for the first time and had never eaten it before told us they were disgusted with the taste. This turned me off.
Just because I never learned how to cook carp, I do not want to discourage you from trying it. You need to decide for yourself just what you prefer. I also know since the water that fish live in has a lot to do with the taste so other lakes or streams might present a better taste. Also suckers can replace carp in the recipes; they are smaller and have a different habitat. Carp taste best in winter and the suckers are available all year round.
Preheat oven to 375F degrees.
Arrange fish in a single layer in a greased baking dish. Stir mushroom soup to blend and spread over the fish. Sprinkle with pepper, then the cheese. Sprinkle a little paprika over the top. Bake for 30 to 40 minutes or until the fish is flaky when touched with a fork.
Preheat oven to 350F degrees.
Sauté onions, celery and green onions in the butter. Add the soup and broth in with the sautéed vegetables and stir to blend. Add mixture to the corn bread crumbs. In a greased casserole dish layer the fish. Pour the cornbread mixture over the fish. Bake about 30 to 40 minutes.
Combine all sauce ingredients in a blender; puree and refrigerate.
Melt butter in a saucepan and add lemon juice and chopped fresh dill; set aside.
Baste fish while grilling over coals for 5 minutes on each side or until fish is done.
Serve with dill sauce.
Learn how to cook carp with a delicious gingered vegetable sauce.
Slash fish horizontally all the way to the bone at one inch intervals.
Sprinkle fish in the slashes and all over the fish.
Pour enough oil in a deep fryer up to 2 inches from the top.
Heat oil to 400F degrees; drop fish in.
Cook about 20 minutes until thoroughly cooked turning occasionally.
Remove to a platter and keep warm.
TO MAKE SAUCE combine soy sauce, vinegar, sherry, sugar and water in small bowl.
Heat 3 tablespoons of oil in a heavy skillet over high heat.
Add bell peppers and cook 2 minutes until beginning to soften.
Add ginger and minced onion; stir about 30 seconds; pour over fish.
Garnish with carrots and green onions; serve immediately.
Melt butter in a large deep skillet.
Add vegetables to the skillet; sauté over low heat until softened.
Add carp to skillet; salt and add wine.
Bring to a boil, lower heat and simmer until fish is done about 15 minutes.
Remove carp to heated platter; boil remaining mixture until liquid is reduced to half.
Pour remaining juice and vegetables over the fish.
Garnish top with parsley; serve immediately.
Preheat oven to 350F degrees.
Place fish fillets in greased shallow baking dish.
Sprinkle fish with lemon juice, paprika, salt and pepper.
Melt butter in a saucepan; blend in the flour, dash of salt and dash of pepper.
Add the milk; cook and stir until thick and bubbly.
Pour the sauce over the fish; sprinkle top with buttered breadcrumbs.
Bake for 35 to 40 minutes until done; garnish with parsley.
Fillet fish (Reserve head, bones, skin); set aside.
In large saucepan combine water, 2 teaspoons salt, ½ teaspoon pepper and 7 carrots.
Add reserved parts from fish and ½ sliced onion to pan.
Bring mixture to a boil; REDUCE heat and simmer while preparing fish.
Cut fish in 1 inch chunks; place 1 pound batches in food processor.
Process to a paste like consistency; move each batch to a large bowl.
Using hands mix all the fish together; divide into 2 bowls
Process remaining carrot and ½ onion until finely chopped; add HALF to each bowl.
To each bowl add 1 egg, 3 tablespoons ice water, 2 tablespoons matzo meal, 1 teaspoon salt, ¼ teaspoon pepper.
Using quick off/on motions process until thoroughly blended.
Remove head, bones and vegetables from fish stock
Shape fish mixture into size of 20 small potatoes.
Simmer slowly in fish stock about 2 hours.
Lift with slotted spoon to a serving platter; garnish with vegetables cooked in stock.