Deep-Fried Carp


  • Carp Fillet
  • Cornmeal
  • 1/2 cup of milk
  • 1/2 cup of water
  • 1/4 cup of baking powder
  • One teaspoon of salt
  • Cooking oi for frying


Mix cornmeal, baking powder and salt until well combined.

Then add water and milk to it. Consistently whisk until batter is smooth and without lumps.

Dip scored carp pieces into a batter.

Place in the hot oil and cook until they are a crisp, deep golden brown.


Try dipping the fish in a milk, egg, salt and pancake flour mixture.

Like all fish, carp spoil easily. It's best to gut, gill and ice them down within a short time after catching. Be sure to remove all the blood along the backbone and from the body cavity as this blood causas faster spoilage. Some experts claim the flavor is improved by cutting the tail off and allowing the fish to bleed before cleaning it, and by removing the dark meat along its side before cooking by any method.

Since most people agree that the skin tends to add a strong, fishy flavor, you will probably want to skin your carp. The fish can then can be filleted, halved or left whole for stuffing and baking. Regardless of whether it is to be fried or baked, the carp should be "scored." Slice two-thirds of the way through the meat every 1/8 to 1/4 inch with a sharp knife. Scoring allows heat and cooking oils to penetrate and soften the fish's many small bones.

By TPWD Coastal Fisheries Staff