Recipe from the Missouri Department of Conservation
  • 1 pound boneless Asian carp fillets (cut into 5-inch-long pieces)
  • 4 cups frying oil (vegetable or peanut oil)
  • 3 cups of your preferred fish coating (Andy’s is recommended)
  • 3 tablespoons Cajun seasoning (optional)
  • 1 gallon zip-close bag

Preheat cast-iron skillet with oil to 375 degrees.

Combine fish coating and cajun seasoning in a gallon-sized, zip-close bag.

Drop each fillet into the fish coating mixture and shake bag.

Place the fillets into the hot skillet (do not overcrowd). Cook 4 to 5 minutes until crispy and golden brown (should flake easily with a fork). Place cooked fillets on paper towel lined plate.