This recipe was shared with us by Illinois-Indiana Sea Grant and has been adapted from Outdoor Illinois.


  • 2 pounds Asian carp fillets, cut into strips
  • 3/4 cup yellow cornmeal
  • 1/4 cup flour
  • 1 t salt
  • 1/2 t paprika
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1/2 t cayenne pepper
  • 1/2 t black pepper
  • vegetable or peanut oil


Combine cornmeal, flour, salt, and spices in a shallow dish. Coat fillets with mixture, shaking off excess. Fill a deep skillet with oil to a 1-inch depth and heat to 350 F. Add fillets in a single layer, taking care not to crowd them. Fry until golden brown (5-7 minutes, depending on size). Remove from oil and drain on a paper towel. Remove bones (exposed when strip is broken 1/3 of the way down its length) before enjoying.

Serves six.