Smarter Living: Recipes

photo: avlxyz/Flickr

A quick and easy recipe from Duane Chapman, Research Fisheries Biologist at U.S. Geological Survey.

Ingredients

Fry-cut silver carp strips (cut in the manner described in Carp Lemonade - most pieces will contain 2-4 large bones, while some pieces will be boneless).

Dry cornmeal-based seasoning (pre-mixed, or make your own from yellow cornmeal, salt, black pepper, and whatever other seasonings you desire)

Vegetable or peanut oil

Method

Roll strips in dry coating and deep-fry until golden brown. Serve while still steaming hot. To minimize problems with the bones, eat in the following manner: break the strip in two pieces, a bit off-center. The bones will now protrude from the break. Usually all of the bones will remain in the longer piece. Pull the bones out and place them on a plate or napkin reserved for that purpose, and eat the fish - which is now boneless. Easier, by far, than eating chicken wings!

Learn more about the benefits of eating Asian carp.

For a more complex Asian carp recipe check out Lockwood's Shanghai Bass Ceviche.

last revised 8/9/2011