The
Great Sacandaga Native Fish Cookbook
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Have the fish opened at the gills and
the intestines drawn out through the opening. Wash
the flesh with vinegar and let it stand for fifteen
minutes. Fill the fish with a bread stuffing, and sew
the head down firmly. Brush the fish all over with
an egg, cover it thickly with bread crumbs and a few
lumps of butter. Put 2 chopped onions and a bunch of
parsley in the pan, and a cup of water mixed with 1
teaspoonful of Worcestershire sauce. Bake for an hour
in a moderate oven, basting occasionally. When the
fish is done, place it on a heated platter and garnish
with slices of lemon. Add enough water to the gravy
in the pan to make a half pint. Thicken with a tablespoonful
of flour rubbed into 1 of butter. Cook for a moment,
strain, add the juice of a lemon, and pepper and salt
to taste. Serve in a gravy-boat.
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Buttermilk
Fried Carp Fillets
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Remove the skin of the carp. Take out
all the brownish-redish-colored part of the meat, the "mud
vein"; discard. Chunk up the rest of the carp
fillets. Place fillet pieces in a shallow dish. Pour
the buttermilk over them and let it stand for half
an hour, turning the fillets over once during that
time. Stir the salt into the biscuit mix. Take fillets
out of the buttermilk and pat them into the biscuit
mix, covering both sides. Fry fillets in deep fryer
or in hot oil in fry-pan for 5 - 10 minutes until cooked
through and browned on both sides. Use tongs or slotted
spoon to turn them. (If oil is too hot, they will brown
too quickly and not cook within.) Drain on paper towels.
Serve with lemon wedges if available. Serves 4-6
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Carp
Cakes
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Mix carp, potatoes, bacon grease, butter,
salt, pepper and paprika; then add beaten egg, Shape
into cakes and pan fry in hot grease until a golden
brown .
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Carp
Casserole
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3 cups cooked carp
2 cups cooked rice
2 Tablespoons grated onion
2 Tablespoons melted margarine
1 Tablespoon minced parsley
1 Tablespoon lemon juice
1/2 cup milk
2 well-beaten eggs
1 tsp. salt
Pepper to taste
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Preheat oven to 350 degrees F. Combine
ingredients. Place in greased loaf pan. Bake for 40
minutes. Serve with fresh salad, small boiled and buttered
potatoes sprinkled with parsley, and creamed peas.
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Carp
Chowder
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2 pounds carp
2 stalks chopped celery
¼ cup butter
¼ cup flour
chopped onions
dash of thyme
salt
pepper
water
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Simmer carp, onions, celery, thyme,
salt and pepper slowly in water for 30 minutes. Thicken
with a mixture of butter and flour. The following carp
chowder recipe requires that the fish be precooked,
chilled and then separated from the bones.
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Carp
with Endives, Cilantro, and Butter
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1 large foil roasting bag
1 fresh whole carp fish (if frozen,
defrost thoroughly in fridge before using - ensure
there are no ice crystals in the inner cavity)
2 cups steamed endive leaves, shredded
1 cup salted butter, softened
2 tbsp. fresh cilantro, chopped
1 tbsp. fresh parsley, chopped
1 tsp. fresh spinach, chopped
1 shallot, finely chopped
2 tsp. coarsely ground black pepper
1 tsp. ground turmeric cilantro
sprigs to garnish
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Preheat oven to 375 F (175 C). Grease
inside of roasting bag and put it on a heatproof cookie
sheet. Using a food processor, blend butter, cilantro,
parsley, spinach, shallot, black pepper and ground
turmeric for about 3 minutes using the pulse button.
Do not over do. The butter should be speckled with
the herbs. Spoon the butter onto a plate and allow
to set. Cut butter into 1/4 inch chunks. Set aside.
Wash carp fish with water. Place fish inside the roasting
bag and top with the endive leaves and chunks of butter.
Carefully roll up the bag opening in the direction
of the top of the bag to keep in the heat, prevent
the juices from leaking and to ensure a good blending
of flavors. Bake in the oven for 45 minutes, or, if
using a barbecue, follow the barbecue's manual directions
for foil baking fish according to weight. Serve hot
garnished with cilantro sprigs, accompanied by a salad.
Serves 4
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Mince onion, add celery, bay leaf .
thyme, parsley, beer and salt. Bring to a boil . Cut
carp into pieces and place in the sauce. Cook for 10
to 15 minutes on low f ire. Remove carp from sauce
and thicken sauce with gingerbread crumbs. Strain sauce
and stir in butter. The sauce must be creamy and hot;
pour it over the carp.
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Cut up cleaned carp into large sections.
Cut out small pockets in the carp meat. Sprinkle with
salt. Mix grated onion with parsley and a little oil.
Rub this mixture over the carp. Fill the holes also
with a little of this mixture. Spread caraway seeds
over the meat, pour some lemon juice on top. Roast
in the oven at 350 degrees F. for about 30 minutes
or until done. Serve with potatoes, roasted, mashed,
or fried.
This recipe from www.bassonhook.com
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Skin and fillet the fish, removing
mud vein. Partly freeze the fillets and then grind
them into a fine mash in a meat grinder. For every
one pound of ground carp, add 1/4 to 1/3 pound of beef
hamburger, and 1 Tablespoon commercial poultry and
sausage seasoning. Mix well. Form into patties and
store in the refrigerator for 24 hours. The patties
can then be frozen or cooked immediately. Place patties
in a frying pan over medium heat and fry 4 to 5 minutes
on each side. Do not overcook. These cooked patties,
(cold or still hot) make excellent sandwiches with
lettuce, mayonnaise or tartar sauce.
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Carp
Stew
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4 pounds carp
¼ pound bacon
¼ cup onion, chopped
1 cup tomatoes
¼ teaspoon sal t
¼ teaspoon sugar
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Fry bacon in a dutch oven or small
kettle until crisp. Add other ingredients and simmer
for 45 minutes.
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1 pound carp fillets, skinned and
cut 3/8-inch thick (cutting shortens "floating
bones" so cooking can break them down)
Unsaturated vegetable oil, heated in
a deep fryer
Batter:
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Red Sauce:
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Mix water, egg and oil before adding
other ingredients. Dip strips in batter, drop them
into a deep fryer. Cook until done, drain on paper
toweling. Much like hors d'oeuvres. (Dip into the red
sauce.) Serves 2-4.
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Carp
Carp you say?
Yes carp, commonly called “ the poor man’s
salmon”. They are very abundant in the GSL,
seen around the docks all season long. Believe
it or not some people find them quite sporting
on light tackle or fly rod. Every now and then
I do get requests to fish for them. Kids love to
carp fish also, providing a good opportunity for
kids to learn to properly fight a fish on rod and
reel.
More
Info/Photos from Walleye wizard Guide Service
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