CURIOSITY: Interest anglers watch on as carp - usually a no-no for consumption - is prepared for eating by removing the skin first, then filleting, before seasoning and getting ready to shallow fry.
For carp to be a tasty meal, they need to be treated with some respect and processed properly.
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That means killing them as quickly as possible and getting them on ice as quick as possible.
I then fillet them and skin them and use different parts of the fish for different things, part that have no bones I cook like any other fish.
The parts with the bones I either smoke and then break up the flesh and de-bone and use as you would smoked trout.
I also sometimes poach the fillet in milk then de-bone and use in a mornay or chowder.
I also scrap the flesh off the bones and use it in Thai style fish – below.
INGREDIENTS
- 600 grams of carp, skin and bones removed, cut into small pieces
- 2 teaspoons red curry paste
- 2 tablespoons sweet chilli sauce
- 1 tablespoon soy sauce
- 1 tablespoon cornflour
- 1 egg beaten
- 2 tablespoons chopped chives
- 1 tablespoon chopped coriander
- 1 tablespoon chopped parsley
- Plain flour
- Vegetable oil for frying
METHOD
- Combine all ingredients other than the coriander and parsley in a food processor, pulse until mixed together.
- Add coriander and parsley and mix, spread plain flour onto a work bench and roll spoonfuls of the fish cake mix into little balls and lightly coat in the flour.
- Flatten the balls slightly, fry until golden brown
FILLET: By filleting the fish, and removing the skin, you can eradicate the muddy smell which carp has.
SCRUMPTIOUS: The carp is pan-fried and tossed consistently to ensure it's cooked through.
