Carp-A-La-Shingle
Carp-A-La-Shingle offers a rustic, flavorful experience with tender water carp baked in a butter and wine sauce, wrapped in aluminum foil and placed on a redwood shingle for a traditional touch. Perfect for seafood lovers seeking a unique, smoky flavor with simple ingredients.
Ingredients
Instructions
- Clean, scale, and gut the carp.
- Melt the butter and mix it with the cooking wine.
- Place the fish on a sheet of aluminum foil.
- Season the fish with salt and pepper.
- Pour the butter and wine mixture over the fish.
- Wrap the fish tightly in the aluminum foil.
- Place the wrapped fish on a redwood shingle.
- Bake at 350°F (175°C) for 30 minutes.
- Remove the fish from the oven.
- Discard the shingle and serve the fish.
Tips & Substitutions
For a succulent Carp-A-La-Shingle, ensure the fish is fresh and properly cleaned. If you don't have cooking wine, white wine or a splash of lemon juice can work well as substitutes. Adding herbs like dill or parsley to the butter mixture can enhance the flavor. If you prefer a crispy skin, unwrap the foil in the last few minutes of baking to allow the fish to brown slightly.
Serving Suggestions
Serve your Carp-A-La-Shingle with a side of roasted vegetables or a light salad for a balanced meal. It pairs beautifully with Lemon Custard for dessert or a light white wine. Consider adding a dollop of tartar sauce or a squeeze of lemon over the fish for added zest. It's a perfect centerpiece for a casual dinner with friends.
Storage & Reheating
Store any leftover fish in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes, wrapped in foil to retain moisture. This will help keep the fish tender and flavorful without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Carp-A-La-Shingle contains roughly 240 calories, with 0g protein, 2g carbohydrates, and 25g fat. Note that it is relatively high in sodium, at 672mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Yes, while carp is traditional, you can substitute it with other firm white fish like trout or tilapia. Ensure the cooking time is adjusted based on the thickness of the fish to avoid overcooking.
What should I do if I can't find redwood shingles?
If redwood shingles are unavailable, you can use a baking sheet lined with parchment paper or a grill pan. This will provide a similar cooking surface and still allow the fish to infuse with flavor.
Is it necessary to wrap the fish in foil?
Wrapping the fish in foil helps to retain moisture and cook evenly, resulting in a tender texture. If you prefer a crispier texture, you can bake it uncovered, but keep an eye on it to prevent drying out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).