Wanted to post this before everyone makes lunch plans today. A buddy sent me the video below of a fairly common carp cooking method in Taiwan. You clean the fish at lightning speed, wrap a moist towel around the head and dip just the body in the oil. It’s all about fresh, and nothing says “fresh” like a fried fish that’s still breathing. Think the wife and kids would enjoy your next crappies or catfish prepared this way? – JC