12-20-2012, 10:21 AM
Take a nice thick carp filet and place it on a piece of cardboard. Cover it on both sides with melted butter and scatter it with carmelized onions. Sprinkle the carp with plenty of salt and pepper. Bake it in the oven for 25 minutes at 350 degrees. Remove it from the oven, throw away the carp, and eat the cardboard."
01-25-2013, 06:44 PM
As soon as you said "carp", FLK, I knew exactly where that was going. The thing to do with carp is to throw it back! I tried cooking a buffalo fish, which must be a close relative. Whew! Nothing to do for that but turn on the exhaust fan and go out for a hamburger. Even spicy creole sauce with chopped onions, peppers, tomatoes and celery couldn't save that mess.
But any tuna-type can be well marinated in lime juice, sprinkled with kosher salt, brushed with olive oil or butter, and grilled. Same with various mackerels. Flounder is delicate, so baked or broiled with butter, worcestershire sauce, lemon juice and paprika is nice. Filets of almost any freshwater fish are pleasant slathered with a mixture of grated sharp cheddar, dry mustard, and real mayonnaise, and broiled until the topping is bubbly and beginning to brown. Take a nondescript bland sort of fish and coat it with melted butter or olive oil, then roll it in a mixture of seasoning and crushed pecans, and pan fry it in butter. Squeeze a little lemon juice on top and serve. Very nice. The aforementioned creole sauce is lovely over broiled red snapper. I was given a big channel cat not too long ago, and turned it into catfish stew... meh. It was edible, but nothing to write home about. A crisp white wine or decent and very cold beer improves most of these.
04-29-2013, 11:04 AM
Pond raised catfish, blackend with tarter sauce is a favorite in our part of the country. Hush puppys, new potatoes, and coleslaw round it out. Miller Lite is the beverage of choice.
05-01-2013, 01:57 PM
Amelia, go to:http://www.youtube.com/watch?v=8SNtJo958BM to learn how to cook carp.