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Carp "Baker"
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Posted In: Freshwater Fish
Page Views: 230 views
Preparation Time: 0 minutes
Cooking Time: 0 minutes
Course: main dish
PrintIngredients
My moms family always had carp from the Bear River for Sunday dinner. They called it a 'baker'. The recipe was never written down but my mom said it was the german carp, not the yellow ones. The fish was cleaned and scaled then stuffed with onions and potatoes with seasonings (garlic, salt, pepper) butter and mushrooms if they had it. Then strips of bacon on top and some on the inside.
Directions
They always had it with homemade bread and they always fought over who got the cheek meat. No idea of oven temp or time. If you asked my great gramma how long you cook it for she would say "until it's done" the bacon on top was crispy though. If it was a big grip group she put extra potatoes and onions around the fish. It was a great depression recipe.