Scored Carp Recipes
Frances Edlin, wife of commercial fishermen Earl Edlin of Lagrange Lock and Dam, cleaned and scored carp and buffalo by hand for more than fifty years. It was not unusual for her to clean and score eighty pounds in one morning and deliver it to stores. Her hand scoring was much finer that machine scoring. Scoring cuts up the bones into tiny pieces that cook 'done' and can be eaten easily.
Fried Scored Carp or Buffalo
2 cups cornmeal
1 Tablespoon flour
Salt and pepper
oil or lard to fill an iron skillet to a one-inch depth.
Coat fish with dry mix of cornmeal and flour. Place in hot oil, scored side down. Fry until golden brown, then turn to fry other side golden brown.
Deep-fat Fried Scored Carp Recipe from the Approach Restaurant/Lounge of Meredosia, Illinois. This was a favorite dish of Mr. Anderson of the Island Gun Club.
Yield - 4 servings
Two carp/buffalo fish, fresh, scored, and halved
Milk
1 cup flour
1 cup cornmeal
1/4 teaspoon pepper
1 teaspoon Lawry's Seasoned Salt
oil for frying
Wash fish and dip in milk, then in dry mix. Do this twice.
Deep fry fish in oil at 350 degrees until golden brown.
Serve hot on bread slices.
Garnish with sliced onions, tartar sauce, or lemon slices.
