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home : outdoors : outdoors   April 29, 2016

7/26/2013 8:20:00 AM
Asian carp: Silverfin cakes

1 pound Asian carp fillets 1 T lemon juice

8 T unsalted butter, melted 2 T bread crumbs

1 T Dijon mustard 1 cup seasoned flour*

1 egg, beaten 4 T vegetable oil

Poach or steam fillets until fully cooked, then break into pieces and remove all bones. Place the meat into a mixing bowl. Add butter, mustard, half the egg and lemon juice; mix well. Add bread crumbs and season to taste. Form small cakes with the fish mixture. Coat with remain­ing egg and seasoned flour. Pan fry in cooking oil over medium-high heat 4–5 minutes or until golden brown.

Makes 4 servings.

*To make seasoned flour add salt, pepper and your favorite spices (for example: dry mustard, dried basil, garlic powder, paprika, celery salt, etc.) to 1 cup of flour.

Recipe by Chef Philippe Parola,

Source: Indiana Department of Natural Resources

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