You are here: Seasoned Cooking » All Issues » April 1999 Issue » This Article » Page 4
 
April 1999 Issue
A Fool's Delight
by Philip R. Gantt
Table of Contents | Single-page view
Page

Related Sites

Tasty Crockpot Recipes

This site is dedicated to crockpot cooking. Featuring a new recipe every day.

What's Cooking America

What's Cooking America is an on-line cooking site maintained by Linda Stradley, author of a cookbook also called What's Cooking America. The websit...

The Professional Chefs Association

The Professional Chefs Association, an international group of culinary experts, offers career enhancing networking, certification training, and co...

ShopTony Cooking

The ultimate cooking site. Cooking advice recipes and shopping all in one location. Cookware Bakeware Small Appliances Knives Knife Cookbook Cutler...

Lobster Direct

Lobster Direct can provide lobsters to you within 24 hours of order. Monthly dinner-for-four draws & recipes. Call 1-800-NS-CLAWS.
Roasted Carp
Carp is probably one of the boniest fish to eat. Orientals sometimes bake carp and serve it whole at the dinner table where family members can pick the flesh from the carcass with chopsticks. Carp isn't particularly bad tasting if it grows in clean, cold water. Most carp, however, choose to live in rather warm and algae ridden ponds, lakes or streams. The algae affects the taste of the fish and often makes this particular species unpalatable.
  • 1 whole carp, sliced open
  • 1 board large enough to hold the carp
  • Salt and pepper to taste
  • Herbs of choice
This recipe requires an outdoor fire. Slice and fold the carp open. Nail the carp to the board on all sides and season to your liking. Prop the board up over an open fire or grill so that radiant heat cooks the fish. Allow the fish to cook in this manner for about 45 minutes to one hour.

Remove nails from board and remove carp. Discard nails and carp. Eat board!

  • Yields: 100 servings (most people won't be able to chew this one)
  • Preparation Time: 45 minutes
Previous Page Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.