- 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.