by Anne Harrell

Created on: May 27, 2011   Last Updated: May 28, 2011

Tasty Deep Fried or Oven Fried Carp

Unfortunately, carp is not the best of eating fish. With a little thought and with trial and error carp could be the tastiest dish on the dinner table. It was just in the last few years that man decided to try eating carp. Carp is a fish little like the catfish that is a bottom feeder that picks up that muddy taste, even more than catfish.

In order for carp to be an enjoyable dinner takes longer than just the normal time of an hour for dinner. When preparing carp for dinner you will need a good 24 hours to let the seasons set in and to get the muddy taste out.

To remove the muddy taste can be to your own taste buds. Whatever you like on your fish can help make your carp taste the best.

Remove all entrails including the muddy vein that runs along the backbone. Remove the brownish-reddish meat. (This helps get rid of some of the muddy taste.)

Fillet the rest of the fish into two –inch strips.

Soak strips in salt water in the refrigerator overnight.

In the morning remove fish from salt water and rinse off.

Use 1-cup lemon juice per pound of fish. (Leave lemon juice on fish)

Needed amount of fish is 8 ounces of fish per person. For serving 4 people 2 pounds of fish needed.

In another bowl,

 Scramble 3 eggs with

3 tablespoons of milk.

Place fish in the egg fixture before dredging the fish in a pie pan with 

3 cups of flour mixed with

2 Tablespoons of Old Bay season, 

1 teaspoon of salt,

1 teaspoon of pepper.

½ teaspoon of dill

Fry the fish in peanut oil 2 inches deep at 350 degrees, for 5 minutes or until cooked to your taste or golden brown. 

Cooking in the oven will make the fish tastier. You would need at least two pounds of fish to serve four people. Add 2 tablespoons of oil in the bottom of oblong glass or metal pan. Add on top of the fish before putting into oven a sprinkle of dill, salt, pepper, old bay season, topped with anchovies. Add some parsley, and lemon wedges, oh so good! Cook for 20 minutes until golden brown.

 Enjoy with any of the following; lemon wedges, cocktail sauce, tartar sauce, red vinegar or any of the named sauces with a little Wasabi on the side. It is ever so good!     

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