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January 8th, 2007

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Planked Carp
By Bill Streitz, (caibill)

Here is a carp recipe that I have been using since I was a young man in Missouri:

Filet a five-pound carp into two pieces.

Marinate in refrigerator for three hours in a mixture of:

    1 cup dry sherry

    1/2 cup of quality dry white wine

    1 Tbsp vinegar

    2 Tbsp brown sugar

Take a large pine board, about a half inch thick and tack both pieces of the filleted fish to the board with small brass tacks.

Sprinkle both pieces of carp liberally with a mixture of: (Use the freshest spices possible - no substitutes)

    1 tsp ground oregano

    1 tsp ground thyme

    1 tsp ground sage

    1 tsp onion powder

After coating the carp with the above mixture, cover the fish with a cheesecloth, and pour the remaining marinade over the fish, allowing the board to be soaked.

Place in oven, and bake for approximately 45 minutes (or until carp appears to be done) in a moderate oven.

Remove the board from the oven, and allow the carp to cool. Throw the carp away and eat the board. ~ Bill

Editor's Note: Coot can be substituted if no carp are available.

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