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1 carp, about ten lbs., the bigger the better, and fresh from the waters
Seasoned flour (For each 1 cup flour + 1 tsp. chili powder, 1 tsp. season salt, 1/2 tsp. garlic powder. Mix well. A freezer bag works great for mixing and storing.)
Oil for frying
Onions, 1 cup chopped
2 garlic cloves, minced
1/2 tsp. each dried thyme, dried mustard, and powdered ginger
1 bay leaf
2 TB soy sauce
1 cup water
1/4 cup lemon juice + enough for soaking fish pieces as described
After the fish is cleaned, trim away any red meat. Cut the remaining white meat into pieces suitable for frying. I like mine about 4” to 5” across. Soak pieces overnight in a mixture of 1 part lemon juice to 3 parts water.
Next day, flour and fry pieces in about one inch of hot oil, around 360 degrees, in a heavy skillet.
Meanwhile, in a medium saucepan, saute 1 cup chopped onions until tender. Then, add minced garlic cloves, dried herbs, bay leaf, soy sauce and about one cup of water, enough to cover onions well. Simmer eight minutes. Stir 1/4 cup lemon juice into mixture. After simmering for eight minutes more, set aside.
Continue frying until fish pieces have reached a deep golden brown. Fish batter can fall off easily if the oil is too hot or too cool. Turn pieces gently only once.
Place fried fish pieces in a baking pan and cover tightly with aluminum foil. Bake in preheated oven at 350 degrees until done, at least 25 minutes. Five pounds or more of cleaned fish will take longer.
Warning: Do Not Feed to Children
If you grew up in the southern United States as I did, hearing tales of how nasty carp is, you will not believe how tender and what a beautiful, pure white carp meat can be when prepared as described, but do not think for one minute that your spectacular carp dish is easy to eat! Carp is filled with needle-like bones. You will be picking out the bones as you eat.
To enjoy this dish, you should be hungry and willing to spend some time. Do not, I repeat, do not ever try to feed this dish to children. In other recipes carp is often pressure cooked until the bones are tender and then made into patties and fried; easier to eat, but not nearly as tasty.
A carp less than 8 pounds will not be suitable for this recipe as the bones will be too small to pick out easily. Filleting around the bones is nearly impossible unless perhaps you are a surgeon by trade. The rest of us will have to pick out the bones one at a time as we eat.
Links I Like
How to Clean Common Carp
Are you squeamish? Then move along, and know the bigger the fish, the bigger the mess, and the more work to get it to the kitchen.
What's that, French? Yes, but it is also what you do to pot roast in the USA.
Carp - Queen of Rivers or Pig with Fins
A fact packed article that even has a concise history of the introduction of common carp into the US. Highly recommended.
Part 1 of my story begins next week.
Carp - Queen of Rivers or Pig with Fins
A fact packed article that even has a concise history of the introduction of common carp into the US. Highly recommended.
Part 1 of my story begins next week.
