Beendare
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For redhorse- scale, fillet w/ skin on (remove the ribs), then score the fillets 1/8-1/4" apart down to the skin (but not through it). Bread them up with some cornmeal-based breading (like Andy's) and deep fry hot & fast, making sure to get breading into each of the scoring cuts- this keeps the cut open to the hot oil, which then softens the bones to nothing. I like cutting the fillets into 3-4 pieces so they cook more evenly. You can do the same thing with buffalo, but you absolutely have to bleed them first. I don't really eat carp.What's everyone's recipe?
In Manitoba the sucker run is on now, millions apon millions are swimming in field, rivers, ditches in past years. You can fill a truck box in 1/2 hour with stucco dip nets. I make sucker cakes and add some stuff and fry them
Haha, carp are just squirrels that swim. ;-)Man, they're way too much fun on the fly rod for me to ever go after them with a bow. That's what squirrels and pigs are for anyways!
Man we have a great population of Carp at our local lake. Really want to start getting them on the fly rod. NOBODY does it around here so it would be pretty unique to my area.I spent my youth shooting them, now I fly fish for them. I'd rather fly fish for carp then any other fish.
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