07-08-2010, 06:12 PM
Some of the Hispanic guys I work with fish for carp to eat at Mead sometimes. The recipe they gave me was pretty simple and sounded tasty. Basically with a SHARP fillet knife they took a thick carp fillet and chopped it into small 1"x1" squares. Take those squares and soak them in cold milk in the refrigerator for a few hours... Remove the squares from the milk and pat dry with paper towel. Throw the squares in a deep fryer or fry pan full of oil and continue to fry the squares til they are nice and dark golden brown... Remove them from the fryer and put them on a plate lined with paper towels to absorb excess oil. Now throw salt and lime on them to taste and you have crunchy little carp snacks!!
They told me that carp are a bony fish and you might have some bones you wont spot in the fillets... When you fry the fish in this manner, the bones get crunchy and are edible.
I have yet to try it..
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They told me that carp are a bony fish and you might have some bones you wont spot in the fillets... When you fry the fish in this manner, the bones get crunchy and are edible.
I have yet to try it..
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