Several guys I know that live up north, take these common carp and fry them, and say they are as good as most any other fish. This is how they cook them -
Fillet the carp and cut off the fat and red meat...
Score the fish on both sides, and make the score lines 1/2" apart from each other, from end to end. Score the fish a little over half way through and on both sides...
Once scored, soak the fillets in buttermilk all day or over night...
Rince the fillets and put them on paper towels and pat them dry...
Coat the fillets in seasoned corn meal, and fold the fillets over to open up the scores, and get the cornmeal down in all the cuts and on both sides...
Heat up a cast iron skillet, with a good eighth inch of bacon grease in the bottom of it...
Put the carp fillets in the skillet, and depending on size, fry for 5 to 7 minutes per side. You don't want to cook them too fast, as you want the fish to cook all the way through...
If you have the cooking time correct, the bones will be soft and you won't have to be bothered with picking them out...
I cooked 2 two pound fillets like this today, for lunch after church, and I was really surprised at how good they were! Not as good as bass or catfish, but since I like fish, I thought it was pretty dang gone good!