Pan Fried Carp Cakes Easy Recipe.
Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking - it can infuse the meat with a strong, musky flavor. It is low in fat, firm in texture, and mild-though it can be muddy in flavor. The skin is edible but not particularly tasty. Common carp have dark and rich flesh, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh with free-floating bones, slightly translucent. It is white and mild-tasting when cooked. Female carp flesh stays light; it is softer and more delicate than male, and is usually preferred.
Carp, cooked, dry heat fillet (6oz. / 170g.) provide Calories: 275, Protein: 38.9g, Carbohydrate: 0.0g, Total Fat: 12.2g, Fiber: 0.0g, Potassium: 726mg, Selenium: 27.5mcg, Vitamin B12: 2.5mcg, Vitamin E: 15.3 IU, and Magnesium: 64.6mg. 100 grams of cooked (dry heat) carp provides 0.797 grams of Omega-3 fatty acids derived from Eicosapentaenoic Acid (0.305g), Docosahexaenoic Acid (0.146g), and Alpha Lipoic Acid (0.346g).
Pan Fried Carp Recipe - Easy recipe how to pan fry cakes with cooked carp, mashed potatoes, egg, bacon grease, butter, powdered garlic, and paprika.
- 1 cup flaked, cooked Carp
- 3 cups mashed potatoes
- 1 egg, beaten
- 2 tablespoons bacon grease
- 1/2 tablespoon butter
- 1/2 teaspoon powdered garlic
- Salt and Pepper
Serves/Makes: 3 - 4
How to cook Easy Pan Fried Carp Cakes:
- Mix carp, potatoes, bacon grease, butter, salt, pepper and paprika then add beaten egg,
- Shape into cakes and pan fry in hot grease until a golden brown.
This Easy Pan Fried Carp Cakes is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Easy Pan Fried Carp Cakes serves/makes: 3 - 4
Main Ingredient: Carp
Preparation Method: Pan Fried/Sauteed
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