BAKED, STUFFED CARP
(They are good to eat, no kiddin’ (if caught in fresh water)
1 (6 lb.) carp (head, guts, tail, fins, skin, scales, and mud vein removed)
1 qt. bread crumbs or cubes
2 tsp. ground sage
3/4 tsp. pepper
6 tbsp. hot melted butter
3 tbsp. minced onion
1/4 tsp. salt
1/4 cup finely chopped celery
Mix all ingredients well until bread is moist. Stuff the fish with the mixture. Place stuffed fish on aluminum foil that has been sprayed with a non-stick cooking spay. Put in a baking dish. Put the dish in an oven that has been pre-heated to 500 degrees. Let brown for about 10 minutes. Remove and cover carp with bacon slices. Lower heat to 425-degrees, put fish back in oven and bake for 35 minutes. Add 5 minutes per pound for carp larger than 6 pounds. Watch out for bones.
BAKED CARP FILLETS
(This works with about any type of fillets.)
Remove mud veins from enough carp fillets to fill a 9” X 13” bread pan – one layer. Put melted butter or olive oil in bottom of pan enough to just coat the bottom. Put the carp fillets in the pan and drizzle a little olive oil over the fillets. Sprinkle liberally with lemon pepper and lay several fresh onion ring/slices over the fillets. Bake until fish flakes with a fork – about 30 minutes. Serve with lemon juice or lemon slices and watch out for bones.