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Written by TV Ontario   
Tuesday, 01 October 1996
Article Index
Cleaning Fish
Freezing Fish
Filleting Fish
Filleting Carp, Bullheads and Suckers
Filleting Pike
Filleting Salmon
Recipes - Crappie Almandine
Recipes - Pan Fish Chowder
Recipes - Sunfish Fry
Recipes - Smoked Fish
Recipes - Fried Pike
Recipes - Deep Fried Carp
Recipes - Smoked Carp
Recipes - Baked Carp
Recipes - Baked Catfish
Recipes - Fried Catfish
Recipes - Pan-Fried Sucker
Recipes - Pickled Sucker
Page 14 of 18

Baked Carp

This delicate treat will satisfy six healthy appetites.

  • 3-4 lb. (1.4-1.8 kg) carp fillets
  • 2 tbsp. (30 ml) salt
  • Seasoning mix: 4 crushed garlic cloves, 2 tsps. (10 ml) pickling spices, 3/4 tsp. (3 ml) paprika

Wash and cut the fillets into 6 or 8 slices, and rub them with salt. Let stand in refrigerator overnight.

Rinse and dry each slice thoroughly, then rub with the seasoning mix.

Let stand in refrigerator for two days.

Bake in pre-heated 350° F. (180° C) oven for 1 1/2 to 2 hours.
 
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