KAMPFIRE KOOKIN’ WILD THANGS

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)

 

STUFFING

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.

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Ray McCune

He has lived in Waynedale for over 45 years. He has taken to his lifelong dream of being a full time Outdoor Freelance Writer and author. Ray has authored one book and has written Kampfire Kookin' as well as other outdoors articles for the newspaper. > Read Full Biography > More Articles Written By This Writer