The French love that stuff so what I can suggest is look up something under French cusine??
I will aslo put an email to a buddy of mine that is a Chef in Australia....... them Aussies are crazy enough to do something like that!!!
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"Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good Lord intended us to spend triple the amount of time fishing as taking care of the lawn." - Anon.
I seem to remember some thing to the effect of roasting the carp on a cedar plank, lots of herbs and olive oil, and right about the 45 minute mark, as the skin becomes crispy, you throw away the carp and eat the plank. Heard it is a dirty tasting fish, but to each their own.
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"There is no place I fit in so well as a stream...Fishing ties me into the world of water and animals it contains, into mystery and something so primitive and valuable inside me."---Seth Norman
OK heard back from my mate in Aus. No **** he was pretty clear that they can be quite good.
Take small carp (for big ones use afore mentioned horse manure recipe) fillet out like a normal fish. Soak fillets in a salt solution (+-5 % ...jsut what he said) ad some vinegar to this, appros 15% and soak fillets for 45 mins. Remove and dry off lightly dust with flour and fry in lots an d lots of butter that has already just started to brown!?!?!
For what its worth give that a try.
Cheers
Alastair
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"Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good Lord intended us to spend triple the amount of time fishing as taking care of the lawn." - Anon.
