Sep 23

Recipe: Asian Carp Fritters

This recipe was shared with us by Illinois-Indiana Sea Grant and comes from the kitchen of famed chef and invasivore Philippe Parola!


  • 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

*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.


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.

2 pings

  1. The Case for Invasive Species | Duke Dean's Blog: The Green Grok

    […] burgeoning “invasivore” movement, promote invasive species as food for the discerning gourmet. Asian carp fritters or feral pig, […]

  2. Can we eat away invasive species? Probably not, but that doesn’t mean we shouldn’t try – Quartz

    […] take down invasives with knives and forks? If more of us eat lionfish, wild boar tenderloin, Asian carp fritters, or garlic mustard pesto, will it make a […]

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