How does everyone cook they're carp? All I do is hickory smoke it and I still dont think it tastes very good. Carp are amazingly hard fighters and would like to keep more but would need a good way to cook them. Any ideas?

skin and fillet them,put em in a food proccessor,or blender to chop up the little floating bones"it should end up looking kinda like canned tuna" ,thenput the meat in a bowl,and a egg for each carp or two,some salt ,pepper,crushed saltedcrackers,mix together andmake it into patties and fry in oil,put it on bread with mayo , trust me it is dam good.

I have heard about taking it and preasure cooking it until the bones are soft then mixing with flour and seasoning and making balls out of it. I haven't ever done it or even tried it though.

drain the blood real good, fillet boneless, and make sure to remove all the red meat, then deep fry.

My grandpa, now passed away, use to deep fry them like you would a turkey after he battered it. From what I can remember It didnt taste to bad, my favorite part was the crispy fins. He would also fry up the eggs and I did eat them but cant remember how it tasted.