ROTFLMAO!!!!!! ;->
> 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
>
>
>
