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Published on Jan 8, 2013
Quinton Phelps provides helpful tips on filleting Asian carp. This invasive species provides good eating that beats the taste of other fish in taste-testing surveys. RECIPES: "Asian Carp on a Stick" 1 pound boneless Asian carp fillets (cut into 5" long pieces) 1/3 cup soy sauce (low sodium) 1/3 cup water 1/3 cup packed brown sugar 1 tablespoon Sriracha sauce (optional) 2 teaspoons minced garlic 1 teaspoon freshly grated ginger 1 teaspoon sesame oil 12 wooden skewers
Step 1. Create the marinade. In a large plastic bowl combine soy sauce, water, brown sugar, Sriracha sauce, garlic, ginger, and sesame oil. Whisk thoroughly to create homogenous mixture. Step 2. Marinade the Asian carp. Add Asian carp to marinade (make sure the fillets are covered with the marinade) and refrigerate overnight. Step 3. Make the kabobs. Thread the Asian carp on wooden skewers. Step 4. Preheat grill to 400 degrees, treat grill surface with non-stick spray. Step 5. Place the kabobs on the BBQ grill and cook 3-4minutes on each side (or until done).
"Old School Style" Fried Asian Carp 1 pound boneless Asian carp fillets (cut into 5" long pieces) 4 cups frying oil (vegetable or peanut oil) 3 cups of your preferred fish coating (Andy's is my favorite) 3 tablespoons Cajun seasoning (optional) 1 gallon zip lock bag
Step 1. Preheat cast iron skillet with oil to 375 degrees. Step 2. Combine fish coating and cajun seasoning in one gallon zip lock bag. Step 3. Drop each fillet into the fish coating mixture and shake bag. Step 4. Place the fillets into the hot skillet (do not overcrowd). Cook 4-5 minutes until crispy and golden brown (should flake easily with a fork). Place cooked fillets on paper towel lined plate.
For more info about invasive Asian carp: mdc.mo.gov