Remove the skin of the carp. Take
out all the brownish-reddish-colored part of the meat, the "mud
vein"; discard. Chunk up the rest of the carp fillets.
Place fillet pieces in a shallow
dish. Pour the buttermilk over them and let it stand for half an
hour, turning the fillets over once during that time.
Stir the salt into the biscuit
mix. Take fillets out of the buttermilk and pat them into the
biscuit mix, covering both sides.
Fry fillets in deep fryer or in
hot oil in fry-pan for 5 - 10 minutes until cooked through and
browned on both sides. Use tongs or slotted spoon to turn them.
(If oil is too hot, they will brown too quickly and not cook
Drain on paper towels. Serve with
lemon wedges if available.