(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.



(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.

Latest posts by Ray McCune (see all)

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