I got a great recipe for carp.
Start with a cedar plank, long and wide enough for your carp. Since carp can get pretty big, it's OK to cut the carp how you like if necessary to get it to fit in the oven for this.
Nail the carp to the plank. Just one nail through the head to hold it on the plank is all you need.
Next, rub a good dry spice on the fish. Some people swear by a favorite "fish spice", but really it doesn't have to be some fancy spice someone says it's made for fish. You like creole spice? Make a rub that has creole seasoning in it. You like a simple salt and cracked black pepper? Have at it.
Now dice up a medley of veggies to smother the carp with. Potatoes, celery, carrots...think "roast" and you can't go wrong.
Finally drizzle some butter over everything. Or if you want something with a bit more zest to it, use some Italian salad dressing, or even vinegar & oil. Or maybe some olive oil. Doesn't matter, so long as you think it'll go well with the seasoned rub.
Preheat the oven to 350F and set the whole plank on the middle rack. Cooking time will vary based on size, but a while carp about 20 inches long will take about 40 minutes.
DO NOT COVER WITH FOIL!
I've known people to do this, but in my opinion you lose a lot of the awesome smokey flavor by doing this, so don't!
When you're done, pull the plank out and let the whole thing rest for about 10 minutes.
Then pry the carp off, scrape everything into the trash, and eat the plank.
