1 qt. canned carp
2 eggs (beaten)
1 c. cracker crumbs
Salt and pepper to taste
Vegetable oil for frying

Drain liquid from carp, remove and discard any large bones. Place in mixing bowl. Stir in remaining ingredients and mix thoroughly with hands. Taste, adjust salt and pepper.

If mixture is too wet, add more crackers crumbs. If too dry, add a little milk. Shape into patties. Cover bottom of skillet with oil, heat to medium high. Brown patties on each side turning carefully. Add oil as needed.