STUFFED ASIAN CARP

Stuffed Asian Carp image

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.

Provided by DesertMama

Time 1h45m

Yield 6

Number Of Ingredients 13

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

Steps:

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.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
Drain and discard vinegar from the fish. Brush fish inside and outside with lemon juice and transfer to the prepared baking dish.
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.
Bake in the preheated oven, basting occasionally, for 1 hour.

Nutrition Facts : Calories 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, Sodium 314.3 mg, Sugar 2.1 g