White amur (grass carp) is a versatile, large freshwater fish prized for its tender, slightly sweet white meat. While it can be bony, proper preparation makes it the star of everything from rustic soups to elegant baked fillets. Preparation Tips
Simmer the head and tail in water with the onion, bay leaf, and peppercorns for 20 minutes. Skim any foam from the surface.
Dry the steaks thoroughly with paper towels. Season with salt and spices. Dredge each piece in flour, shaking off the excess. Heat oil in a heavy skillet over medium-high heat.
: The fish has large Y-shaped bones. For frying or baking, keeping the skin on helps hold the meat together, making it easier to separate the bones while eating.
Rub the fish inside and out with salt, pepper, lemon juice, and olive oil.
: Amur is often quite large. If you have a whole fish, use the head and tail for broth and the mid-section for steaks or fillets. Classic Baked White Amur with Lemon and Herbs