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Carp Cookbook
Chock full of mouth-watering ways to prepare
Nebraska’s favorite nuisance fish!
"When you have skinned him and cut off tail and fins and
washed him very clean, take out his backbone and give
him three or four cuts or scotches on the back with your
knife. Broil him on charcoal, or woodcoal that is free from
smoke, and all the time he is a-broiling, baste him with the
best sweet butter with a good store of salt mixed with it. To
this add a little thyme cut exceedingly small, or bruised
into the butter. — Izaak Walton, circa 1653
Compiled by Lindsey Chizinski, Nebraska Game and Parks Commission
Preparing Carp
Chinese Broiled Carp Steaks
Fleecing. If you wish to leave the skin on, remove the
scales with a sharp filleting knife. Insert the tip of the
knife just ahead of the tail fin with the sharp edge facing
the front of the fish. Loosen the scales at the tail, then
work your way towards the front of the fish along the
belly, lifting the scales and using a sawing motion as you
work towards the dorsal fin.
ingredients:
Skinning. After filleting in the normal manner, remove
the skin and scales by placing the fillet skin side down
and cutting through the tail meat to the skin. Move the
knife edge so that it is parallel to the skin and cut while
you lift the meat away from the skin. Turn the fish over.
You may see some reddish-brown flesh. This flesh will be
more strongly flavored, and you may wish to remove it.
Scoring. Carp have a series of small, thin, free-floating
bones found about one-third of the way below the muscle
surface both above the lateral line, and below the line
along the back half of the fish. These bones can be
broken up by lightly cutting through the bones using a
number of shallow, parallel strokes. Cooking will further
soften these bones so that they will rarely be noticed
when eating.
Cooking carp. Carp can be baked, roasted, broiled, fried,
barbecued, poached, smoked, marinated, or used in
casseroles, chowders, chili or quiche. Try some of the
following recipes, or substitute carp in your favorite fish
recipes.
Preparation guide courtesy of Ontario Ministry of Natural Resources.
2 lbs carp, filleted and scored
¼ cup soy sauce
¼ cup orange juice
2 tbsp ketchup
2 tbsp peanut oil
1 tbsp lemon juice
¼ tsp fresh ginger, grated
½ tsp oregano
½ tsp ground pepper
1 clove garlic, minced
directions:
Place fish in a single layer in a pan and combine
all remaining ingredients and pour over the
steaks. Marinate for 2 hours. Drain and save the
marinade for basting. Place fish on buttered tin
foil in broiler pan.
Baste both sides with
marinade. Broil fish 4 inches from heat until
done, basting regularly..
Recipe adapted from Ontario Ministry of Natural Resources.
http://www.mnr.gov.on.ca/fishing/carp.html
Carp Chowder
Barbecued Carp
ingredients:
Place fillets on an oiled grate 4 to 6 inches from
the coals. Allow oils to drip from fish, but keep
water on-hand to douse flare-ups. Turn with a
spatula, and brush with butter and lemon juice
when done. Salt and pepper to taste. Do not
cook in foil.
1 lb carp, skinned and cut into large chunks
approx. 1 quart water
2 tbsp salt
2 tbsp vinegar
1 cup chopped onion
1 tbsp chopped fresh parsley
1 cup diced potatoes
1 tbsp butter
1 tbsp flour
2 cups milk
salt and pepper to taste
directions:
Bring water to boil in a medium saucepan .
There should be enough water to cover the fish.
Add salt and vinegar. Add fish, lower the heat
and simmer until cooked through. Drain and let
fish cool completely. Using a fork, flake the
cooked fish from the bones. Heat butter in a non
stick pan over medium heat. Saute onion and
parsley for several minutes. Stir in flour and
milk gradually until thickened. Add fish and
potatoes and simmer until potatoes are cooked
through.
Recipe adapted from Time Out For Carp, Nebraska Game and Parks
Commission
Smoked Carp
Fillet the fish, wet the flesh and roll in salt. Allow
salt to soak into the flesh for 10- 15 minutes and
then smoke in a smoker, as directed (usually 4 to
8 hours at 170° – 180°). Common Nebraska
woods recommended for smoking include dry
oak, apple, maple and cherry. Never us pine,
cedar or evergreen woods of any kind.
Baked Carp
Carp can be baked whole or filleted. Bake at
375° for approximately 15 minutes per pound,
basting occasionally with lemon butter.
An
alternative to basting with butter is to lay strips
of bacon on the flesh during baking.
Batter Fried Carp
Baked Stuffed Carp
ingredients:
ingredients:
2
1
1
2
1
1
1
1 carp, skinned and scored, head removed
2 cups soft bread crumbs
1 tsp minced onion
½ cup chopped celery
1 tbsp lemon juice
½ tsp salt
3 tbsp melted butter
2 tbsp water
2 tbsp minced parsley
1 cup cooked rice
½ lb mushrooms
lbs carp, filleted and scored
cup beer
cup flour
eggs, slightly beaten
tsp salt
tsp baking powder
tsp baking soda
directions:
directions:
Blend flour, salt, baking powder and baking
soda. Add beer and eggs and stir until batter is
light and frothy. Dip boned fillets in batter.
Deep-fry at 375° until golden.
Rub fish inside and out with salt. Stir together
remaining ingredients. Stuff fish, covering the
exposed stuffing with foil. Brush the outside of
the fish with butter or margarine. Bake at 350°F,
15 minutes per pound.
Recipe adapted from Ontario Ministry of Natural Resources.
http://www.mnr.gov.on.ca/fishing/carp.html
Recipe adapted from Ontario Ministry of Natural Resources.
http://www.mnr.gov.on.ca/fishing/carp.html
Poached Carp
Broiled Marinated Carp
ingredients:
ingredients:
2 lbs carp
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 medium potatoes, quartered
1 bay leaf
2 tbsp lemon juice
2 tbsp olive oil
salt and pepper to taste
chopped parsley
1 /3
directions:
directions:
Bring 1 quart of water to a boil in a large
saucepan. Salt fish and let sit for 10-15 minutes.
Add vegetables, seasonings and bay leaf to
saucepan and simmer while fish sets. When
vegetables are tender, add potatoes and simmer
for a few more minutes. Add fish and simmer
covered until fish and potatoes are cooked
through. Remove from heat. Remove fish from
the pan. Remove bay leaf. Strain vegetables and
potatoes, reserving 3 tbsp of the poaching liquid.
Whisk together oil, lemon juice and poaching
liquid. Arrange fish and vegetables on a platter
and drizzle with sauce and garnish with parsley.
Combine all ingredients except carp and butter in
a jar with a tight fitting lid and shake until well
mixed. Place fish in a shallow baking dish and
cover with marinade.
Marinate at room
temperature for one hour.
Arrange fish on
heavily buttered tin foil in broiler pan. Cover
with marinade. Broil 4 – 5 inches from heat
source for 8 – 10 minutes until fish is opaque
through out.
http://www.activeangler.com/resources/cooking/recipes/carp/carp_
recipe4.asp
Recipe adapted from Food Down Under.
http://fooddownunder.com/cgi-bin/recipe.cgi?r=36889
cup olive oil
1 medium onion, sliced into thin rings
2 tbsp lemon juice
1½ tsp dried basil
3 tbsp water
salt and pepper to taste
1½ lbs carp, filleted and scored
butter for broiling
Carp with Sour Cream Sauce
Carp in Beer Sauce
(Peceny Kapr S Kyselou Omackou)
ingredients:
ingredients:
3-4 lb carp, skinned and scored
¼ cup butter
2 bay leaves
1/3 cup sour cream
1 lemon, juiced
salt and pepper to taste
butter for baking
2 lbs carp, skinned and cubed
24 oz dark beer
1 medium onion, minced
1 celery stalk, chopped
1 bay leaf
½ tsp dried thyme
½ tsp dried parsley
1 tsp salt
¼ lb butter
½ cup crushed gingersnap cookies
directions:
directions:
Preheat oven to 350°. Grease shallow baking
dish with butter. Season carp on both sides with
salt and pepper. Place in baking dish. Cover
with pats of butter, and place bay leaves over
butter. Cover with lemon juice and sour cream.
Bake for 30 - 40 minutes or until brown. Baste
regularly. Remove bay leaves from sauce and
serve with egg noodles or potatoes.
In a large saucepan add onion, celery, bay leaf,
thyme and parsley to beer and bring to a boil.
Add carp, and reduce to a simmer. Cook for 10
to 15 minutes. Remove fish from sauce with a
slotted spoon, and stir gingersnap crumbs into
sauce to thicken. Strain sauce and stir in butter.
The sauce should be creamy. Pour over cubed
carp and serve hot with mashed potatoes!
Recipe adapted from Eleanor’s Czech Kitchen.
http://e.schrabal.home.att.net/
Recipe adapted from Bass on Hook Fishing Resource Center.
http://www.bassonhook.com/fishforfood/carprecipes.html
Carp Roasted with Onion
Hungarian Carp in Paprika Sauce
ingredients:
ingredients:
1 lb carp
1 medium onion, minced
¼ cup dried parsley
2-3 tbsp olive oil
1 lemon
salt
caraway seeds
2
1
2
1
1
1
1
directions:
directions:
Preheat oven to 350°.
Cut carp into large
sections.
Cut small pockets in the meat.
Sprinkle fish with salt. Mix onion and parsley
with the olive oil. Rub mixture into flesh and fill
the pockets with the mixture. Place fish on a
roasting pan. Sprinkle caraway seeds over the
fish and squeeze lemon on top. Roast for 30 – 40
minutes or until flesh is cooked through. Serve
with roasted potatoes.
Preheat oven to 350°. Drizzle fish with lemon
juice and marinate for 2 minutes in the
refrigerator. Melt butter in a non-stick pan over
medium heat. Saute onions and green peppers
until tender. Sprinkle with paprika. Add tomato
and simmer for a few minutes. Arrange fish in a
buttered casserole dish. Pour sauce over fish
and bake 30 – 40 minutes. Baste regularly.
Recipe adapted from Bass on Hook Fishing Resource Center.
http://www.bassonhook.com/fishforfood/carprecipes.html
lbs carp, filleted and scored
lemon
tbsp butter
small onion, coarsely chopped
tsp sweet hungarian paprika
large green bell pepper, diced
can diced tomato
Recipe adapted from Food Down Under.
http://fooddownunder.com/cgi-bin/recipe.cgi?r=135048
Canned Carp Recipe #1 (quarts)
Canned Carp Recipe #2 (pints)
ingredients:
ingredients:
approx 1 lb carp, filleted per quart
1 tbsp canning salt
1 tbsp olive oil
1 tbsp white vinegar
½ tsp McCormick Au Jus powder
2 tbsp ketchup (optional)
approx. ½ lb carp, filleted per pint
¼ cup vinegar per gallon of water
2 tbsp Dorothy Lynch dressing or
4 tbsp prepared mustard
directions:
directions:
Cut fillets in 2 inch chunks. Fill a quart jar with
cubed carp. Add the above ingredient amount to
each quart jar. The addition of ketchup imparts
a salmon like flavor and appearance. Do not add
water, fish will form their own juice. Process as
per cannery directions (generally 90 minutes at
10 lb). Use as you would canned tuna or salmon
Recipe by Joe Pancoke of Garland, NE
Cut fillets in to 1 inch or smaller chunks. Place
into pan with enough water/vinegar to cover and
simmer until fish is white and tender. Drain
water/vinegar and discard. Fill pint jars 2/3 full
with cooked carp. Add your choice of dressing or
mustard to each pint jar. Do not add water.
Process as per cannery directions (generally 70
minutes at 10 lb). Use as you would canned
tuna.
Recipe by Orlan Pape of Lincoln, NE