Carp Cakes

• 1 small buffalo or carp, prepared for cooking

• 3 eggs

• 1/4 cup chopped onions

• 1/4 cup chopped green pepper

• 1/2 teaspoon garlic salt

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 egg beaten with 1 tablespoon milk cracker meal

• 1/4 cup vegetable shortening

Bake the fish in a preheated 350-degree oven until fish flakes easily from the bones. Remove the meat from the bones; allow cooling, and then crumble in a bowl. In a blender, mix onion, green pepper, garlic salt, salt, and pepper, and liquefy. Add the liquid to the crumbled fish. Shape into patties. Dip each patty in the egg/milk mixture, and then dredge in cracker meal. Fry in shortening heated in a skillet. Brown both sides.

Carp Sausage [Great with Grits!]

• Skin and fillet the fish, removing mud vein. Partly freeze the fillets and then grind them into a fine mash in a meat grinder.

• For every one pound of ground carp, add 1/4 to 1/3 pound of beef hamburger, and 1 Tablespoon commercial poultry and sausage seasoning. Mix well.

• Form into patties and store in the refrigerator for 24 hours.

• The patties can then be frozen or cooked immediately.

• Place patties in a frying pan over medium heat and fry 4 to 5 minutes on each side.

• Do not overcook.

• These cooked patties, (cold or hot) make excellent sandwiches with lettuce, mayonnaise or tartar sauce.

Carp Tacos

• 1 pound ground carp

• 3 Tablespoons vegetable oil

• 1 package taco seasoning

• 1/2 cup water

• Sliced tomato (or salsa)

• 12 flour tortillas

• Shredded lettuce

• Grated cheddar cheese

• Taco sauce

• Sour cream

Before shredding the fish, remove mud vein, or reddish-brown section of meat. Cook the shredded fish in the oil until its color changes. Add the taco seasoning and water. Cook until nearly dry, stirring occasionally. Heat flour tortillas in a dry fry-pan, turning to lightly brown on both sides. They should still be soft and pliable when warm. Fill each tortilla with fish mixture. Add grated cheese, taco sauce, lettuce, tomato chunks (or salsa) and top with sour cream.

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