Smoked Fish Chowder

• 1.5 Lbs. -Smoked buffalo, sucker, or carp

• .5 Lb. -Bacon

• 1 – Large onion sliced

• 4- Med. potatoes

• 4 -Cups milk

• 1 -Bay Leaf

• Salt and Pepper to taste

Brown bacon in pot, add onion and cook till clear. Add potatoes, and enough water to just cover. Add some salt and pepper to taste and simmer until potatoes are almost done. Add milk and fish and simmer for 15 min. Thicken a bit if desired with a reaux made from equal amounts of butter and flour, melt butter and mix in flour, stir in a bit at a time, stirring until thickness is where you want it.

Southern Fried Carp/Buffalo Ribs

• Enough buffalo or carp ribs to serve your family or guest

• Yellow corn meal

• Lemon pepper spice

• Cayenne pepper

• Salt

• Peanut oil for frying

Prepare a corn meal fish batter mix in these proportions. For each cup of meal, add 1 tablespoon lemon pepper spice, 1/8 teaspoon cayenne pepper and 1 tablespoon salt. Place the batter mix in a large zip-seal plastic bag, add a few buffalo ribs at a time and shake to coat. Deep fry the ribs in peanut oil heated to 375 degrees, and cook until the fish flakes easily when tested with a fork.

Steamed Grass Carp With Ginger And Soy

• 4-Grass Carp Fillets

• 2 T- Minced Garlic

• 2 T Grated Fresh Ginger

• 6 T Soy Sauce

• 2 Lemons Sliced

• 2 Green Onion Chopped

• Pepper

• Fresh Dill Weed

Marinate the fillets in soy, garlic and ginger for 3-6 hours. Place fish in the steamer and put sliced lemon on top. Allow to steam until done. Place on a serving dish with some cut green onion and freshly snipped dill on top. Pepper to taste.

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