With this recipe, we will be diving into the world of rough fish. So-called rough fish, including carps, gars and buffalofish, have historically been considered in some cultures as less-desirable for catching or eating. But they generally make fine table fare.
Some rough fish, including buffalofish, drums and gars, are native to Oklahoma and play vital roles in their ecosystems. Other types, including silver carp and bighead carp are invasive species.
Common carp is intended to be used in this recipe. Anglers who catch other species of carp in Oklahoma are reminded to abide by state regulations, which require that any invasive bighead or silver carp be reported to the Wildlife Department (918) 683-1031. Anglers must not return these invasive species to the water, and they may possess dead bighead or silver carp after reporting them.
Common carp are notoriously boney. We suggest searching for a "how-to" video on the Internet to learn how to process a boneless common carp filets.
Ingredients
- 1 cup cooked, flaked common carp
- 3 cups stiff mashed potatoes, plain
- 1 egg, beaten
- 1/2 cup diced onion
- 2 jalapeño peppers, diced (optional)
- 1 cup breadcrumbs
- 2 tbsp bacon grease
- 1/2 tbsp butter
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/8 paprika
- Cajun seasoning to taste
Directions
- Cook (fry, steam or bake) boneless common carp filets until the meat becomes flaky; allow to cool.
- In a bowl, mix cooked carp, potatoes, onion, peppers, bacon grease, butter, salt, pepper, paprika and half the breadcrumbs.
- Form mixture into cakes 1/4-inch thick, then roll cakes in remaining breadcrumbs. Pan fry in hot grease until golden brown.
- While still hot, season with Cajun seasoning as desired. Enjoy!
