Subj : Carp was: Careers
To   : Carol Shenkenberger
From : Dave Drum
Date : Sun Mar 10 2024 07:14:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 > Being a thousand miles from the nearest salt water the transport costs
 > increase the price of seafood in this area. The only really inexpansice
 > seafood is the invasive Asian grass carp which make me feel good about
 > fighting the invasion and my wallet feel good about saving $$$

 > And it caan be fixed up fairly tasty (for carp).  Bv)=
 
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 
 >       Title: Fried Carp
 >  Categories: Seafood, Breads, Citrus
 >       Yield: 4 Servings
 
 CS> Virginia Beach obviously has a lot of seafood.  Blue crabs practically
 CS> clamber in the crab pots just to get a little breathing space!  I've
 CS> never had carp because it's not sold here much.

 CS> On the recipe, give this a try?  Less messy than frying.  Probably will
 CS> work in an Air fryer but haven't tried it yet.

 CS> It's knock-off on 'shake-n-bake' but rendered heart-healthy by using
 CS> far less Mayo to coat the pieces.  Theirs just wastes most of it.

 CS> xxcarol's Shakin Bake

 CS> Yield is 6 pieces

 CS> 1/2 c  Bread crumbs
 CS> 3   ea Dollups mayo (about 4 TB or more)
 CS> 2   ts Black pepper
 CS> 1/2 ts Lite salt (Morton's)
 CS> 2   ts Basil
 CS> 1   ts Mild or medium chile powder

 CS> Mix together all but the mayo.  May use MS Dash vs the light salt and
 CS> have the Lite salt at serving time if needed.  Add dry mix to a clean
 CS> plastic bag.

I do something similar using mayo as "glue". I keep a shaker of tarted 
up bread crumbs. And I use a hot paprika in place of the ground chile.

As to the carp - It's native to fresh water and thrives in muddy, turbid 
streams where other fish don't/can't live. Carp caught from those bodies
of water are often "muddy" tasting which has given the species a bad 
name with many. But, remember, goldfish are a close relative of carp.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dorada "Gold Fish" w/Curd Recipe
 Categories: Deafood, Herbs, Vegetables, Cheese
      Yield: 2 servings

      2    Pcs Dorado; 12 - 14 OZ each
      3 tb Oil
    1/2 ts Paprika; sweet
    1/2 ts Basil
    1/2 ts Oregano
    1/2 ts Turmeric
    1/2 sm Lemon
           Salt
      2 tb Cottage cheese
      6    Dried tomatoes
           Garlic; dried

  The fish is cleaned of scales, the insides are removed
  and the gills are removed. Wash, dry on paper towels.
  Prepare a marinade of oil and spices. (squeeze half a
  lemon into the oil, add sweet paprika, basil, marjoram,
  turmeric. Mix thoroughly.)

  Make criss-cross incisions on the fish on both sides.

  Prepare the filling. Mix the cheese and chopped
  sun-dried tomatoes. Add a little salt, if desired, add
  dry basil and dry garlic. Mix it.

  Stuff the cavity with cottage cheese mixture.

  Brush with a marinade of spices on both sides with a
  silicone brush.

  Put it in a baking dish. Usually, the oil used to
  lubricate the fish is enough so that it does not burn
  and does not stick to the bottom of the mold. But just
  in case, you can pre-cover the bottom with baking paper.

  Next, you can add fresh vegetables to the fish, for
  example cherry tomatoes or green asparagus, they are
  also lubricated with a brush with the remnants of oil
  with spices. 

  Put it in the oven @ 375ºF/190ºC for 20-25 minutes.

  When serving, sprinkle with allspice and garnish with
  sprigs of fresh basil.

  Enjoy your meal!

  RECIPE FROM: https://foodrecipeshub.com

  Uncle Dirty Dave's Archives

MMMMM

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