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1
A two-foot piece of board ten inches wide, with a large nail driven through one end, is a great help in the skinning process . . . Filleting is a messy job -- In Illinois, it can be done by the shore to avoid bringing home smelly fish. Other necessities include a long, thin, sharp knife, a pair of pliers or vice grips, a pan of salted water.
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2
First, the skinning. Nail the carp tail to a board. With the point of the knife, pry off a row of scales far back on the carcass and cut the tough skin underneath. Next use the backbone of the fish to pry against as you slit the skin along the spine from the tail to the bony skull. Then open the belly from end to end, being careful not to spill the guts.
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3
Catch hold of the flap of skin at the tail end with the pliers or vice grips and pull slowly toward the head, taking care to clean the meat off the skin with the knife if any starts to pull loose from the carcass (see Fig.. 1). An extra pair of hands is really helpful at this point: one person tugging the skin with the pliers while the other holds the carp in place and frees the clinging flesh.
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4
Cut the meat along the spine and belly and across the skull end of the fillet, and begin to pull the flesh toward the tail, slicing it off the bony ribs as you go Once the piece of meat is free, wash it off and put it into the pan of salted water. Then turn the carp over and repeat the process on the other side.
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5
Roll carp in flour seasoned with all spices. Sear in coconut oil. Once meat is about half cooked add the onions and mushrooms. Cook until the meat is fully cooked.
