Page 10 - Sept/Oct 2021 Outdoor Oklahoma
P. 10

Wild About










                                                                                                                   SMOKEY SOLIS/ODWC
























                                   COMMON CARP CAKES




                 By Smokey Solis, Communication and Education Specialist
                   With this recipe, we will be diving into the world of rough fish. So-called rough fish, including carps, gars and buffalofish,
                 have historically been considered in some cultures as less-desirable for catching or eating. But they generally make fine table fare.
                   Some rough fish, including buffalofish, drums and gars, are native to Oklahoma and play vital roles in their ecosystems. Other
                 types, including silver carp and bighead carp, are invasive species.
                   Common carp is intended to be used in this recipe. Anglers who catch other species of carp in Oklahoma are reminded to
                 abide by state regulations, which require that any invasive bighead or silver carp be reported to the Wildlife Department by
                 calling (918) 683-1031. Anglers must not return these invasive species to the water, and they may possess dead bighead or silver
                 carp after reporting them.
                   Common carp are notoriously boney. We suggest searching for a “how-to” video on the Internet to learn how to process a
                 boneless common carp filets.
               Ingredients                            Directions

               1 cup cooked, flaked common carp       • Cook (fry, steam or bake) boneless common carp filets until the meat
               3 cups stiff mashed potatoes, plain     becomes flaky; allow to cool.
               1 egg, beaten                          • In a bowl, mix cooked carp, potatoes, onion, peppers, bacon grease, butter,
               1/2 cup diced onion                     salt, pepper, paprika and half the breadcrumbs.
               2 jalapeno peppers, diced (optional)   • Form mixture into cakes 1/4-inch thick, then roll cakes in remaining
               1 cup breadcrumbs                       breadcrumbs. Pan fry in hot grease until golden brown.
               2 Tbsp bacon grease                    • While still hot, season with Cajun seasoning as desired. Enjoy!
               1/2 Tbsp butter
               1/2 tsp pepper
               1/2 tsp salt                           (The Oklahoma Department of Environmental Quality conducts food safety testing and
               1/8 tsp paprika                        issues guidance for consuming fish from the state’s lakes and rivers. For more information,
               Cajun seasoning to taste               visit tinyurl.com/eatfishOK.)


               8                                                                              Off the Beaten Path



        OutdoorOK-2021-September-October.indd      8                                                          8/24/2021      8:25:14  AM
                                                                                                              8/24/2021   8:25:14 AM
        OutdoorOK-2021-September-October.indd   8
   5   6   7   8   9   10   11   12   13   14   15