|Number Served: 4
1/2 cup oil
4 cloves of garlic, crushed
salt, white pepper
2 pounds carp filets
Oil for frying
Layer carp in a shallow dish and cover with the marinade.
Cover with a plate to hold it down in the marinade.
Let sit for a few hours in the refrigerator.
Remove the fish and allow the marinade to drip off.
Salt and flour the fish.
Heat oil in a pan and fry till crisp
Notes & Variations:
Contributor: Mike Estes, RRGC
In the late 1880's the U.S. Fish Commission imported German Carp and envisioned the carp would be raised in ponds, harvested and sold in markets. Carp has never become a food source as planned by the Commission but if caught during the right time of year, in a clean location and properly cooked, they can be excellent fare. The RRGClub received three carp recipes from a Northwest family that describes (in German) how carp can be prepared and served. The recipes were a little vague in places so some judgments were necessary. The Club extends special thanks to Bonnie for translating the recipes and suggesting some clarifications.