Carp are common in the Red River which separates Texas from Oklahoma. Folks been fishin' for 'em since God made hooks!
Some say they ain't worth cookin'. Here's the most widely recommended recipe. Take a decent sized carp and clean it. Don't bother trying to scale it or filet it - just gut it and wash it clean as you can. Find a board large enough to lay the fish on. Some say oak is best; I prefer hickory - sweeter flavor. Bring the oven to 350 degrees. Baste the carp with a mixture of butter and garlic; pinch of salt is ok, too. Cook the carp in the oven on the board for about an hour; basting it about every 15 minutes. Remove carp from the board, toss the carp aside and enjoy the board. Like I say, hickory is a little sweeter. Doug
