Carp Cakes

1 small buffalo or carp, prepared for cooking
3 eggs
1/4 cup chopped onions
1/4 cup chopped green pepper
1/2 teaspoon garlic salt
1 teaspoon salt
1 teaspoon black pepper
1 egg beaten with 1 tablespoon milk cracker meal
1/4 cup vegetable shortening

Bake the fish in a preheated 350-degree oven until fish flakes easily from the bones. Remove the meat from the bones, allow to cool, then crumble in a bowl. In a blender, mix onion, green pepper, garlic salt, salt, and pepper, and liquefy. Add the liquid to the crumbled fish. Shape into patties. Dip each patty in the egg/milk mixture, then dredge in cracker meal. Fry in shortening heated in a skillet. Brown both sides.

Carp Sausage [Great With Grits!]

Skin and fillet the fish, removing mud vein. Partly freeze the fillets and then grind them into a fine mash in a meat grinder.
For every one pound of ground carp, add 1/4 to 1/3 pound of beef hamburger, and 1 Tablespoon commercial poultry and sausage seasoning. Mix well.
Form into patties and store in the refrigerator for 24 hours.
The patties can then be frozen or cooked immediately.
Place patties in a frying pan over medium heat and fry 4 to 5 minutes on each side.
Do not overcook.
These cooked patties, (cold or still hot) make excellent sandwiches with lettuce, mayonnaise or tartar sauce.


  • 1 pound ground carp
  • 3 Tablespoons vegetable oil
  • 1 package taco seasoning
  • 1/2 cup water
  • Sliced tomato (or salsa)
  • 12 flour tortillas
  • Shredded lettuce
  • Grated cheddar cheese
  • Taco sauce
  • Sour cream

Before shredding the fish, remove mud vein, or redish-brown section of meat. Cook the shredded fish in the oil until its color changes. Add the taco seasoning and water. Cook until nearly dry, stirring occasionally. Heat flour tortillas in a dry fry-pan, turning to lightly brown on both sides. They should still be soft and pliable when warm. Fill each tortilla with fish mixture. Add grated cheese, taco sauce, lettuce, tomato chunks (or salsa) and top with sour cream.


Fried Frog Legs

Beat eggs, add flour, milk, garlic powder, hot sauce and salt. Mix well. In another pan mix together flour, cornmeal, salt, red pepper and onion powder. Dip frog legs first in batter mix, then in breading mix. Deep fry in hot oil at 350 degrees.

Gar Boulettes

3 pounds gar meat
2 large onions, chopped fine
1 cup bread crumbs
1 cup mixed parsley and green onions, chopped fine
1 teaspoon cayenne pepper Black pepper and salt to taste
2 eggs, beaten
1/2 cup cooking oil

Grind the meat in a meat grinder or food processor. Add one large chopped onion, the bread crumbs, parsley/green onion mixture, cayenne, black pepper, salt and eggs. Mix well and shape into balls (boulettes). Roll in flour. Heat the cooking oil in a large cast iron pan and brown the balls, stirring lightly. Add the other chopped onion to the pan, add 3 cups water and stir. Cook slowly for about 30 to 45 minutes Serve over rice.

Gar Cakes

4 pounds chopped gar meat
5 potatoes, peeled, boiled and mashed
6 green onions, chopped
1 large onion, chopped
1/2 green pepper, diced
3 cloves garlic, minced
2 eggs, beaten
1/4 teaspoon tabasco sauce
1 tablespoon salt
1 teaspoon black pepper
1 cup flour
1/4 cup cooking oil

Mix ingredients well and pat into cakes. Dip the cakes into flour, and fry in hot oil until brown. Serves 8 to 12.

Gar Stew

1 1/2 pounds gar filleted
3/4 cup flour
1 teaspoon salt
1/2 teaspoon black pepper

3 tablespoons butter or margarine
3 tablespoons olive oil
3 cups hot water
1/8 teaspoon cayenne
1/2 teaspoon black pepper
2 teaspoons salt
1/2 teaspoon thyme
6 small potatoes, diced
6 small onions, diced
6 small carrots, sliced

Dredge fillets in flour seasoned with salt and pepper. Melt butter in a cast iron pan over medium heat. Add olive oil, and heat. Add gar fillets and brown quickly, about 1 minute on each side. Pour hot water into a soup pot. Add cayenne, black pepper, salt and thyme. Add potatoes and onions and cook five minutes. Add carrots and cook 10 minutes more until vegetables are tender but not overcooked. Drain; save water in which vegetables were cooked. Place browned gar fillets in a large casserole. Add vegetables, and pour vegetable water over all. Cover and bake in a 350° oven for 45 minutes. Serve hot from casserole.

Mississippi Gar

1 slab of gar meat 6″ wide, 8-10″ long, 3/4″ thick
1 15oz. bottle ketchup
1/4 cup hot sauce
1/2 cup chopped celery
1 onion, chopped
4 tablespoons soy sauce
1/2 cup chopped green onions
1 tablespoon salt
2 Teaspoons black pepper
2 Cups water
1 Lemon

Mix all ingredients except the meat and lemon in a large, shallow glass baking dish. Add the meat, cover and marinate overnight in the refrigerator. The next day, stir it up and place in a 400° oven for about 1 hour. Check twice during cooking and rake the juice over the meat. Squeeze lemon juice on the fish before serving.

Pickled Carp or Buffalo

Be brave! Give it a try!

Cut fish into 1/2 or 3/4 inch cubes. Soak the fish in a brine solution of one gallon white vinegar and one cup of canning salt for 10 days in the refrigerator. Stir once daily. Then thourghly rinse the fish in cold water and drain well. Pack the fish into pint jars alternating layers of fish and sliced onion rings. Add one teaspoon of pickling spice to each jar and cover with a solution made of one cup white vinegar and one cup of sugar. Dont cook it! Store in the refrigerator for 10 days. Then enjoy!

Poached Asian Carp Salad Sandwich

2 Lbs Bighead, silver or Grass Carp Fillets-Skin Off
1 Lemon
Salt Pepper
Fresh Dill
Chopped Celery
Red and Yellow Pepper Slices
Cucumber Slices

Squeeze lemon juice on fillets, salt and pepper to taste. Chop dill and sprinkle it on the fillets. Steam fillets in an open pocket of foil wrap in a bamboo steamer until fish flakes easily. Remove and allow to cool. Pull meat from the bones flaking it with a fork. Mix fish with mayonnaise celery, pepper slices and pepper to taste. Chill in refrigerator and serve with side items, tomato, cucumber pickles.

Red Fish

Fillet the fish, leaving the scales on.
A little salt, pepper, and cayenne if you like it spicey.
Get the grill real hot, grill the flesh side for about 4 min., then flip it over to the scale side for about 10 min, or until it flakes. The scales act as a heat shield, and keeps the juices in the fillet.
When done, make a dill cucumber sauce out of;
1/3 cup finely chopped cucumber
3-tablespoons plain yogurt
2-tablespoons mayo
2-teaspoons freshly snipped dill
2-teaspoons prepared horseradish.

Just mix it all up, and top the fillets.

Smoked Asian Carp Savory And Sweet

Smoked Asian Carp Savory

5Lbs. Bighead, Silver or Grass Carp Fillets-Skin on
1 Cup Kosher Salt
1 Cup Sugar
1 tsp. Freshly ground pepper
1 bunch fresh dill weed

Smoked Asian Carp Sweet

5 Lbs. Bighead, Silver or Grass Carp-Skin on
1 Cup Kosher Salt
1 tsp. Freshly Ground Pepper
1 Cup Brown Sugar
4 Cups Apple Juice
2 Sticks Cinnamon

Savory– Line up fillets in a glass tray. Coat both sides with salt pepper and dill. Cover with plastic wrap and refrigerate overnight.
Sweet-Place fillets in a glass pan. Add all ingrediants and mix to dissolve sugar. Cover with plastic and refrigerate overnight.

Soak cherry or apple wood chips for several hours. Light the smoker and add a water pan to keep the fish from becoming too dry. Remove the fish from the marinade and place on wire racks for one hour in the refrigerator. The fish will develope a slight glaze. Oil the smoker racks and place the fish in the smoker. Add wood chips to the fire, and replenish every 20 min. Smoke 2-4 hours depending on the temperature of the smoker. The fish will become golden brown and will flake easily when done. Remove and allow to cool. Use in any recipe calling for smoked salmon.

Smoked Carp/Buffalo Ribs

Several large Buffalo or Carp
1-cup pickling or sea salt
1-onion sliced thin

Fillet the fish, cutting off the belly meat. Then, run your knife around the top of the ribs, saving the top of the fillet for another recipe. Combine the water and salt in a glass or plastic bowl, stir until the salt dissolves. Add the carp ribs and place in the refrigerator overnight. Drain and rinse well, arrange the ribs on a metal rack and spread onion over the fish , allow to dry for an hour, or until the ribs become shiney and develope a gold tint. Get smoker warmed up to 100 degrees, add your choice of wood, apple for a lite flavor, hickory for a stronger flavor, grease the smoker racks and add the ribs. Smoke 4-6 hrs., or until the temp of the thickest part of the ribs register 180 degrees. Cut between individule ribs when done and serve hot or cold.

Smoked Fish Chowder

1.5 Lbs. -Smoked buffalo, sucker, or carp
.5 Lb. -Bacon
1 – Large onion sliced
4- Med. potatoes
4 -Cups milk
1 -Bay Leaf
Salt and Pepper to taste

Brown bacon in pot, add onion and cook till clear. Add potatoes, and enough water to just cover. Add some salt and pepper to taste and simmer until potatoes are almost done. Add milk and fish and simmer for 15 min. Thicken a bit if desired with a reaux made from equal amounts of butter and flour, melt butter and mix in flour, stir in a bit at a time, stirring until thickness is where you want it.

Southern Fried Carp/Buffalo Ribs

Enough buffalo or carp ribs to serve your family or guest
Yellow corn meal
Lemon pepper spice
Cayenne pepper
Peanut oil for frying

Prepare a corn meal fish batter mix in these proportions. For each cup of meal, add 1 tablespoon lemon pepper spice, 1/8 teaspoon cayenne pepper and 1 tablespoon salt. Place the batter mix in a large zip-seal plastic bag, add a few buffalo ribs at a time and shake to coat. Deep fry the ribs in peanut oil heated to 375 degrees, and cook until the fish flakes easily when tested with a fork.

Steamed Grass Carp With Ginger And Soy

4-Grass Carp Fillets
2 T- Minced Garlic
2 T Grated Fresh Ginger
6 T Soy Sauce
2 Lemons Sliced
2 Green Onion Chopped
Fresh Dill Weed

Marinate the fillets in soy, garlic and ginger for 3-6 hours. Place fish in the steamer and put sliced lemon on top. Allow to steam until done. Place on a serving dish with some cut green onion and freshly snipped dill on top. Pepper to taste.

Stir-Fried Gar

6 pounds gar meat, cut in 3-inch pieces
1 large onion, chopped
1 tablespoon catsup
1 tablespoon hot sauce
1 teaspoon soy sauce
1/2 cup cooking oil
Salt and pepper

Heat the oil in a large cast iron pan and add fish pieces. Stir lightly until brown. Add onion, and stir until light brown. Add the other ingredients and stir lightly, then mix in 3 cups water. Cover and simmer for 30 to 45 minutes. Serve over rice.

Zesty Gar

Marinating the meat at least four hours in half apple cider vinegar and half water will produce a zesty flavor.

2 lbs. Gar meat, small chunks
1 lb. Potato, mashed
2 large onions, chopped fine
1 cup parsley, green onions & celery tops, all chopped fine
½ cup prepared yellow mustard
½ cup vinegar
Flour & cooking oil

Make a sauce by mixing prepared yellow mustard and vinegar. Follow by mixing the fish, potatoes, onions and vegetables together. Shape the mixture into balls approximately 1 ½ inch in diameter. Roll in mustard sauce, dredge in flower and deep fry until golden brown.

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