Ozbow

Here is a recipe for carp that will make you wonder why you waited to try this wonderful, plentiful fish.
In Europe this fish is considered as delicacy. The fish has had a lot of bad press from people who have tried to cook the fish whole where this will always make the meat taste muddy. But I assure you that carp cooked the way I suggest here will leave you wanting more.


Skin the fish toward the belly and leave the skin attached at the belly. The trick here is to not cut into the gut.
Remove the fillets from both sides of the fish.
Rinse the fillets under cold water.
Make a marinate of.
1/2 cup soy sauce
1/2 cup of good white wine
4 table spoons of honey.
place the fillets in the marinate over night in the fridge.
To cook.
Cut the fillets into chunks the size of chicken nuggets
place in a bag with flour and coat all nuggets well.
In a Wok place 1/2 cup of sunflower oil and heat.
place the nuggets a few at a time into the oil a cook until just turning brown.
Take out of the wok and place on brown paper to drain excess oil.
Put a squeeze of lemon and happy eating.
I normally make a vegetarian green thai curry and have the carp as a side dish.

Vegetarian Green Thai curry.
1/8 of a cup of sunflower oil
2 packs of fresh Hokian noodles
2 bunches of baby boc choy.
2 large tomatoes
1 small bunch of coriander
1 tree of broccoli
1 large potato diced and par boiled
1 small can of baby corn
1 300ml can of coconut milk
1 small can of green curry paste
salt and chili to taste
Preparation
Chop off the base of the boc choy and separate the leaves. Wash in water and towel off the excess
water.
Dice the tomatoes
Finely chop the coriander
separate the brocoli into flowerettes
drain the baby corn and roughly chop.

Cooking
Place the oil in a heated wok.
Allow to oil to heat up but not smoking hot.
carefully place the boc choy, brocoli and baby corn into to wok and cook turning the veggies until the boc choy wilts.
place the curry paste and coconut milk into the wok and cook until bubbling.
Add the noodles and stir until they separate
place in the coriander, tomatoes and potatoes into the wok and cook until the tomatoes start to become soft
and potatoes has absorbed the flavor of the coconut and curry.
Use the carp as a side dish and add to your bowl just before eating. You will find the fish absorbs the flavor
quickly.
If you cook the fish in the Thai curry it will get soggy so don't do that.
Place in bowls and enjoy.

Let me finish by saying that the bones are all through the meat similar to flat head and gar fish so
be careful. But I must say that it is worth the effort because after barra these are my favorite eating fish.

does it make the bones taste good too?

I wouldn't go so far as to say they are "one of the best" but I have found them acceptable. I fillet off the meat from the back half too and cook it in stir fries. It holds together well and if caught in a reasonably clear stream is not muddy at all.
And it can't be repeated often enough, DON'T cut into the guts like other fish, the smell will turn you off straight away.

the bones are good for picking your teeth.

I notice your recipes have a lot of spices/sauces Stephen

too many bones for this kid.

mmmmm,let me think,barra?or crap,sorry carp.

NORTHOZ wrote:mmmmm,let me think,barra?or crap,sorry carp.

You got it right the first time

Where's your adventurers spirit Coach?

Stephen Georgiou wrote:Where's your adventurers spirit Coach?

I have lots of that ,,, but if ya cant eat it without all the spices , what good is it ?
If it tastes that bad that you have to cover it with spices etc ,, it aint worth eating Geez , cardboard will taste good with enough Chilli and Garlic

The carp is a side dish and putting it in the curry optional. The carp tastes great on its own.
The curry is to ad variety to the dish and is not there as a mask for the flavour.
I think some of you blokes think I'm having a lend of you but I'm not.
Prepared the way I mentioned without the curry is just fine. If you want to have a salad or paster or whatever is fine.
The point is that instead of throwing the buggers away they really are a good meal.
If you are at the muster and would like to try it I'll make sure theres some in the fridge along with some coldies to wash it down.

The point is that instead of throwing the buggers away they really are a good meal.

No they are NOT ,, in this country .. we have better tasting fish ,, maybe you only have carp where you are from so you THINK they taste good ,, but they are not ., just go to a local fish and chip shop and you will taste better

My first love was fishing and I can assure you I have eaten probably every fish species in this country from Whale to goldfish so I am well informed in regard to taste of fish and through choice I wouldn't eat fish from the fish and chip shop unless I was really desperate. Give me carp over flake any day.
I suppose you wouldn't be interested in my Galaha and bunja nut stew either?

Stephen Georgiou wrote:My first love was fishing and I can assure you I have eaten probably every fish species in this country from Whale to goldfish so I am well informed in regard to taste of fish and through choice I wouldn't eat fish from the fish and chip shop unless I was really desperate. Give me carp over flake any day.
I suppose you wouldn't be interested in my Galaha and bunja nut stew either?

What kind of Victorian would choose Carp over Flake?

Heathen

its only taken 2 years for someone to respond to this comment I made.
Ha.
Of course I like flake.
Cheers

Red fin or flat head any day and a carp corght in the winter will tast better then one in summer in my opinion something to do with algae in the skin that taints the meat
Jim

Carp? I'd rather lick my cats rear end , sorry.

Stephen Georgiou wrote:Where's your adventurers spirit Coach?

I have actually tried Carp and not listened to the people who "Go with the Flow" I must say "Carp" Has a $hit load of bones, but I have got the ones I have tried from a muddy stream and they didn't taste like mud at all!!!. Though I do not recommend smoking them Yeah I also tried that too

I would ask how many people who have shot the concept down if they have ever really tried the fish!!!!!?????

In time I reckon I will have to give this a go to decide for myself so I can make a comment based on my experience rather than the opt for the 'Sheep" answer

The Carp I have tried isn't all that bad at all, yeah the bones are a pain but I later also went for the larger fish which made the exercise a little easier. And yes its not the most perfect table fish but it is not anything like the Horse$hit I have heard over the years

Make your opinion based on experience not gossip, you may think differently but I just had to see for myself for real!!

Hazard

Bob ,


Please, Please eat the Carp at least for our sake

bigbob wrote:Carp? I'd rather lick my cats rear end , sorry.

What ever floats your boat, think Id prefer the carp myself,

What can do is get a large pot and chop up some carrots, potatoes, onion, celery ect. Ad the carp peper, salt and half a house brick. Then ad water to just cover the lot. Cook for 1 hour or so then throw away the carp and eat the brick.

TEX wrote:What can do is get a large pot and chop up some carrots, potatoes, onion, celery ect. Ad the carp peper, salt and half a house brick. Then ad water to just cover the lot. Cook for 1 hour or so then throw away the carp and eat the brick.

Heh heh that is just like my recipe for cooking cockatoo!
Speaking of axes did I tell you I have Captain Cooks original axe at home ? Of course it has had 3 handles and 2 heads since that time.!

When you have to buy it frozen from europe cos we have made the carp here into fertilizer then it will be a great fish lol

Love the axe bigbob
I have a box trailer like that

TEX wrote:Love the axe bigbob
I have a box trailer like that