Recipe

Crispy BBQ Carp

Golden, caramelized carp strips sizzle alongside sweet peppers, celery, and onions in this smoky-sweet skillet recipe. The Rufus Teague rub and a drizzle of honey create a sticky BBQ glaze that plays beautifully with the fish’s naturally mild, plankton-fed flavor. Served over rice, it’s proof that carp can taste as good as any white-fish fillet when treated right.

Serves
2

Ingredients

  • 2 bighead carp filets, cut into strips
  • ¼ cup corn starch
  • black pepper, freshly ground
  • Rufus Teague fish rub
  • extra virgin olive oil
  • 1 medium yellow onion, julienned
  • 3 celery stalks, julienned
  • 1 red bell pepper, julienned
  • 1 Tbsp butter
  • ½ Tbsp cumin
  • ½ lemon
  • 1 Tbsp honey

Instructions

  1. Combine the filets, corn starch, black pepper, and fish rub in a medium bowl and toss to fully coat the fish.
  2. In a large saute pan over medium heat, add the olive oil, onion, celery, and bell pepper. Let cook until the onion starts to turn translucent and the veggies become tender, about 4-5 minutes.
  3. Remove the veggies from the pan and set aside. Add the fish to the pan and let cook for 4-5 minutes per side
  4. Once the fish is done cooking, return the veggies to the pan and top with the butter, cumin, lemon, and honey.
  5. Mix to combine and serve over a bed of rice.