Stuffed Asian Carp recipe

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Ingredients

1 (2 pound) whole carp
¼ cup vinegar
lemon, juiced
salt and ground black pepper to taste
½ cup bread crumbs
½ cup chopped onions
½ cup diced mushrooms
1 carrot, finely chopped
1 tablespoon minced garlic
1 cup water
1 large egg, beaten
2 tablespoons bread crumbs, or as needed
½ cup salted butter, cut into bits

Nutrition Info

401.6 calories
carbohydrate: 13.3 g
cholesterol: 170.9 mg
fat: 25.4 g
fiber: 2.1 g
protein: 30.5 g
saturatedFat: 11.8 g
servingSize: -
sodium: 314.3 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Clean fish well, rinse, and pat dry with paper towels. Place fish in a shallow bowl and pour vinegar over top. Turn fish to coat and let sit for 20 minutes.

  2. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.

  3. Drain and discard vinegar from the fish. Brush fish inside and outside with lemon juice and transfer to the prepared baking dish.

  4. Combine 1/2 cup bread crumbs, onions, mushrooms, carrot, and garlic in a bowl, mix in water. Stuff fish with bread crumb mixture. Score the top and brush all over with beaten egg. Cover thickly with remaining bread crumbs and butter.

  5. Bake in the preheated oven, basting occasionally, for 1 hour.

Recipe Yield

6 servings

Recipe Note

This baked whole Asian carp stuffed with mushrooms is a very affordable dish. It is delicious, simple, quick, and very easy to cook. Serve with lemon slices.

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