How to Cook Fish and Seafood - Recipes and Information
Custom Search

Recipes for Carp


Buttermilk Fried Carp Fillets (Serves 4)
Carp Recipes, Main Meal Recipes, Fish Fillet Recipes


Seafood Recipes by Classification
Recipes for Fish
Recipes for Shellfish
Recipes for Crustaceans (Shrimp, Crab...)
Recipes for Cephalopods (Squid, cuttlefish...)
 
 
Seafood Recipes by Course Type
Starter Recipes
Main Dish Recipes
Finger Food Recipes
Barbeque Recipes
Quick & Easy Seafood Recipes
Seafood Soup Recipes
 
Seafood Recipes by Country Cuisine
Asian Seafood Recipes
Italian Seafood Recipes
Greek Seafood Recipes
Thai Seafood Recipes
Japanese Seafood & Sushi Recipes
Mexican Seafood Recipes
 
 
Recipe Links
Seafood Recipes
Beef Recipes
Chicken Recipes
Pork Recipes
Lamb Recipes
Vegetable Recipes
Pasta Recipes
Chocolate Recipes
Desert Recipes
General Recipe Sites
Fishing Websites
Top 100 Listed Recipes Sites
 
 
Cooking & Preparation Time:  50 Minutes  

Starfish Rating:

 

 
Ingredients
2 pounds carp fillets
1 cup buttermilk
1 cup biscuit mix or pancake mix
2 teaspoons salt
1/4 teaspoon dried lemon flakes
 
Method

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 within.)

Drain on paper towels. Serve with lemon wedges if available.

Printer Friendly Version


 

 

 

Privacy Policy  |  Cookie Policy