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.
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
Directions:
- Combine the filets, corn starch, black pepper, and fish rub in a medium bowl and toss to fully coat the fish.
- 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.
- Remove the veggies from the pan and set aside. Add the fish to the pan and let cook for 4-5 minutes per side
- Once the fish is done cooking, return the veggies to the pan and top with the butter, cumin, lemon, and honey.
- Mix to combine and serve over a bed of rice.
When most people think of carp, they think bottom feeding trash fish. Bighead carp are anything but a trash fish however, as it does not bottom feed like it’s common cousin. They eat mostly plankton, which gives their meat a mild flavor, great for recipes full of flavor like this delicious dish.
