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sbarnden

Some interesting Carp recipes...

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So I was flipping through the channels yesterday and came across Iron Chef on SBS.Iron Chef is a great show to watch and it was interesting that the ingredient of the day for the Chinese style cook off was Carp. The chefs were both so excited to have such great carp to work with and were comparing it to snapper for style and quality. The carp was nice, fresh and swimming (as with all Iron Chef cook offs they often provide the seafood ingredients live and have had things such live octopus before)They served up some interesting dishes such as:Carp SashimiStewed CarpCarp Terrine on RiceFried Carp on Fried RiceSweet and Sour CarpAnd some slightly more interesting such as:Carp with Foie Gras wrapped in fat lace and deep friedSteamed Carp Fins (The pectoral fins of the carp steamed and flavored. To eat they suck the jelly of the fins off the harder spines)A dip made with carp livers and other assorted entrailsCarp scale chips (The whole large scales from the carp, deep fried and then served with a sweet sauce over the top)So what are peoples most, how should we say, unusual?, unconventional?, vomit inducing?, fish and seafood recipes?

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Baked Carp Have the fish opened at the gills and the intestines drawn out through the opening. Wash the flesh with vinegar and let it stand for fifteen minutes. Fill the fish with a bread stuffing, and sew the head down firmly. Brush the fish all over with an egg, cover it thickly with bread crumbs and a few lumps of butter. Put 2 chopped onions and a bunch of parsley in the pan, and a cup of water mixed with 1 teaspoonful of Worcestershire sauce. Bake for an hour in a moderate oven, basting occasionally. When the fish is done, place it on a heated platter and garnish with slices of lemon. Add enough water to the gravy in the pan to make a half pint. Thicken with a tablespoonful of flour rubbed into 1 of butter. Cook for a moment, strain, add the juice of a lemon, and pepper and salt to taste. Serve in a gravy-boat.Top--------------------------------------------------------------------------------Buttermilk Fried Carp Fillets2 pounds carp fillets1 cup buttermilk1 cup biscuit mix or pancake mix2 teaspoons salt1/4 teaspoon dried lemon flakesRemove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp fillets. Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it stand for half an hour, turning the fillets over once during that time. Stir the salt into the biscuit mix. Take fillets out of the buttermilk and pat them into the biscuit mix, covering both sides. Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cooked through and browned on both sides. Use tongs or slotted spoon to turn them. (If oil is too hot, they will brown too quickly and not cook within.) Drain on paper towels. Serve with lemon wedges if available. Serves 4-6Top --------------------------------------------------------------------------------Carp Cakes 1 cup flaked, cooked carp3 cups mashed potatoes1 egg, beaten2 tablespoons bacon grease½ tablespoon butter½ teaspoon pepper½ teaspoon salt1/8 teaspoon paprikaMix carp, potatoes, bacon grease, butter, salt, pepper and paprika; then add beaten egg, Shape into cakes and pan fry in hot grease until a golden brown .Top --------------------------------------------------------------------------------Carp Casserole 3 cups cooked carp2 cups cooked rice2 Tablespoons grated onion2 Tablespoons melted margarine1 Tablespoon minced parsley1 Tablespoon lemon juice1/2 cup milk2 well-beaten eggs1 tsp. saltPepper to tastePreheat oven to 350 degrees F. Combine ingredients. Place in greased loaf pan. Bake for 40 minutes. Serve with fresh salad, small boiled and buttered potatoes sprinkled with parsley, and creamed peas.Top --------------------------------------------------------------------------------Carp Chowder 2 pounds carp2 stalks chopped celery¼ cup butter¼ cup flourchopped onionsdash of thymesaltpepperwaterSimmer carp, onions, celery, thyme, salt and pepper slowly in water for 30 minutes. Thicken with a mixture of butter and flour. The following carp chowder recipe requiresthat the fish be precooked, chilled and then separated from the bones.Top --------------------------------------------------------------------------------Carp with Endives, Cilantro, and Butter1 large foil roasting bag 1 fresh whole carp fish (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals in the inner cavity) 2 cups steamed endive leaves, shredded 1 cup salted butter, softened 2 tbsp. fresh cilantro, chopped 1 tbsp. fresh parsley, chopped 1 tsp. fresh spinach, chopped 1 shallot, finely chopped2 tsp. coarsely ground black pepper 1 tsp. ground turmeric cilantro sprigs to garnish Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet. Using a food processor, blend butter, cilantro, parsley, spinach, shallot, black pepper and ground turmeric for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs. Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside. Wash carp fish with water. Place fish inside the roasting bag and top with the endive leaves and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors. Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with cilantro sprigs, accompanied by a salad. Serves 4 Top --------------------------------------------------------------------------------Carp in Beer 2 pounds carp2 12-ounce cans dark beer1 medium onion1 stalk celery, chopped1 bay leaf½ teaspoon thyme1 teaspoon salt1 sprig parsley¼ pound butter½ cup gingerbread crumbsMince onion, add celery, bay leaf . thyme, parsley, beer and salt. Bring to a boil . Cut carp into pieces and place in the sauce. Cook for 10 to 15 minutes on low f ire. Remove carp from sauce and thicken sauce with gingerbread crumbs. Strain sauce and stir in butter. The sauce must be creamy and hot; pour it over the carp.Top --------------------------------------------------------------------------------Carp Roasted with OnionCut up cleaned carp into large sections. Cut out small pockets in the carp meat. Sprinkle with salt. Mix grated onion with parsley and a little oil. Rub this mixture over the carp. Fill the holes also with a little of this mixture. Spread caraway seeds over the meat, pour some lemon juice on top. Roast in the oven at 350 degrees F. for about 30 minutes or until done. Serve with potatoes, roasted, mashed, or fried.Top --------------------------------------------------------------------------------Carp SandwichSkin the carp. Remove the redish-brown colored part of the meat: the "mud vein." Fillet the carp. Score the fillets by cutting about two-thirds into the meat every 1/4 inch. Cut into sandwhich size pieces. Beat one or more egg. Dip fish pieces into egg, then into salted bread crumbs, or saltine cracker crumbs. Deep fry or pan fry in lots of oil, after oil is plenty hot (about medium to medium high). Use your favorite bread or hamburger buns, spread bread with tartar sauce or sandwich spread. Place browned and tender fish fillets between the slices. Add whatever garnishes you'd like -- lettuce, tomato...Top--------------------------------------------------------------------------------Carp Sausage Skin and fillet the fish, removing mud vein. Partly freeze the fillets and then grind them into a fine mash in a meat grinder. For every one pound of ground carp, add 1/4 to 1/3 pound of beef hamburger, and 1 Tablespoon commercial poultry and sausage seasoning. Mix well. Form into patties and store in the refrigerator for 24 hours. The patties can then be frozen or cooked immediately. Place patties in a frying pan over medium heat and fry 4 to 5 minutes on each side. Do not overcook. These cooked patties, (cold or still hot) make excellent sandwiches with lettuce, mayonnaise or tartar sauce.Top--------------------------------------------------------------------------------Carp Stew 4 pounds carp¼ pound bacon¼ cup onion, chopped1 cup tomatoes¼ teaspoon sal t¼ teaspoon sugarFry bacon in a dutch oven or small kettle until crisp. Add other ingredients and simmer for 45 minutes.Top --------------------------------------------------------------------------------Carp with Red Sauce1 pound carp fillets, skinned and cut 3/8-inch thick (cutting shortens "floating bones" so cooking can break them down)Unsaturated vegetable oil, heated in a deep fryerBatter:1 cup cold water1 egg1/4 c oil1/4 cup flour4 teaspoons cornstarch1 teaspoon baking powder1 t salt1/2 teaspoon MSG, if you're not allergic to itRed Sauce: 1 cup catsup1 cup chili saucedash of Tabascodash of Worcestershiresqueeze of lemon3 Tablespoons pure ground horseradishsalt and pepper to tasteMix water, egg and oil before adding other ingredients. Dip strips in batter, drop them into a deep fryer. Cook until done, drain on paper toweling. Much like hors d'oeuvres. (Dip into the red sauce.) Serves 2-4.Top --------------------------------------------------------------------------------Carp Tacos1 pound ground carp3 Tablespoons vegetable oil1 package taco seasoning1/2 cup waterSliced tomato (or salsa)12 flour tortillasShredded lettuceGrated cheddar cheeseTaco sauceSour creamBefore shredding the fish, remove mud vein, or redish-brown section of meat. Cook the shredded fish in the oil until its color changes. Add the taco seasoning and water. Cook until nearly dry, stirring occasionally. Heat flour tortillas in a dry fry-pan, turning to lightly brown on both sides. They should still be soft and pliable when warm. Fill each tortilla with fish mixture. Add grated cheese, taco sauce, lettuce, tomato chunks (or salsa) and top with sour cream.Top --------------------------------------------------------------------------------Medieval Sweet and Sour Carp2 pounds carp fillets1/4 cup flour1 med. onion, minced3/4 cup white wine3/4 cup cider vinegar4 Tablespoons brown sugar1/4 teaspoon ground cloves1/4 cup currantsPinch of mace1/4 cup raisinssalt to tasteCut fillets into large chunks and dredge them in flour. Heat oil in a large heavy frypan and saute onion until transparent. Add fish chunks and brown. In a bowl, combine remaining ingredients for a sauce. Pour over browned fish and onions. Top--------------------------------------------------------------------------------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 cookGrease 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 servingsTop--------------------------------------------------------------------------------Poached Carp2 carp fillets3 cups chopped fresh vegetables (your choice)salt to tastepepper to taste1 bay leaf4 medium potatoes, quarteredchopped parsley 1 cup lemon juiceClean, wash, salt the fish and let it sit for 10-15 minutes. In the meantime, set the vegetables to boil with 1 qt. of water, some salt, pepper and bay leaf. Let boil until the vegetables are tender. Then remove from heat, add the quartered potatoes and let boil for a few minutes. Then add the fish fillets. Let everything simmer, covered, until the fish and potatoes are done. After the fish has cooled off, remove from the pot and place in the middle of a platter, surrounded by vegetables and potatoes. Mix the oil with the lemon juice and 2-3 tablespoons of the poaching liquid and pour over the fish and vegetables. Then spread some chopped parsley on the top. Serves 2-3Top --------------------------------------------------------------------------------Serbian Carp 2 pounds carp¼ pound butter2 finely chopped onions3 tablespoons tomato paste¼ pound chopped mushroomssaltred pepperflourwaterRoll carp in flour seasoned with salt and red Pepper. Sear in butter. After removing carp, saute' onions and mushrooms. Add tomato paste and a little water. Put carp in and stew until well done.Top --------------------------------------------------------------------------------Steamed Carp1 whole fresh carp about 1 lb (500g) (or trout and other firm-fleshed fresh-water fish) 4 bamboo shoots sliced 5 tsp. rice wine2 tbsp lean pork, diced and marinated in sugar 1 tsp. salt, or to taste 4 slices Chinese ham, steamed 4 black mushrooms, sliced and soaked 2 1/2 tbsp lard or vegetable oil 2 tsp. scallions, chopped in 1 -inch sections 1 tsp. ginger, sliced Wash the fish and make 2 to 3 X-shaped slashes on each side. Rub with the rice wine and let marinate. Place on a heat-proof dish and sprinkle with the salt, mushrooms, bamboo shoots, and diced pork. Place the ham, lard, scallions, and ginger on top. Place the dish in a steamer and steam for 10 to 15 minutes, or until the fish is cooked through. Discard the scallions and ginger, and serveTop --------------------------------------------------------------------------------Steamed Carp in Egg Custard1 whole carp, about 3/4 lb. (350g), with head and tail (substitute trout or other firm-flesh freshwater fish) 1 oz(30ml) clear stock 4 eggs 1 tsp. soy sauce 1/2 tsp.-salt, or to taste 2 tsp. sesame oil 1 tbsp rice wine 1/2 tsp. scallions, chopped 1/2 tsp. ginger, chopped 1 tsp. MSG (optional) Clean the wash the fish. Blanch in boiling water and drain. Beat the eggs in a heat-proof bowl and stir in the salt, rice wine, MSG, 4 tsp. of the stock and mix well. Place fish in the bowl with the egg mixture. Place the bowl in a steamer and steam for 10 to 15 minutes, or until the custard is set. Mix the soy sauce, sesame oil, the remaining 2 tsp. of the stock, the scallion, and the ginger into a sauce. Pour over the fish and serveTop --------------------------------------------------------------------------------STEWED CARPHaving cut off the head, tail, and fins, season the carp with salt, pepper, and powdered mace, both inside and out. Rub the seasoning on very well, and let them lay in it an hour. Then put them into a stew-pan with a little parsley shred fine, a whole onion, a little sweet marjoram, a tea-cup of thick cream or very rich milk, and a lump of butter rolled in flour. Pour in sufficient water to cover the carp, and let it stew half an hour. Some port wine will improve it. Perch may be done in the same way. You may dress a piece of sturgeon in this manner, but you must first boil it for twenty minutes to extract the oil. Take off the skin before you proceed to stew the fish.Top--------------------------------------------------------------------------------Tartar Sauce for Carp1 cup mayonnaise1/2 cup sweet relish1 teaspoon celery seedDash of paprika1 teaspoon yellow mustard1 teaspoon Tabasco sauceDash of AccentMix and chill for 1/2 hour. Top

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