Asian Carp Fish slider – Carpe diem!
In a time where we are trying to be more conscientious about what we’re cooking and eating with sustainable foods, the Asian carp fish is a great fish to cook and eat as a sustainable food. There is an over abundance of Asian Carp in our Illinois water ways. I have seen Asian carp fish in the Chinatown markets, however I wasn’t interested in trying the fish until recently. I learned some facts about Asian Carp Fish and tried to cook and eat it myself. I’ve grown to be a chef willing to try new foods and make a decision whether it is good for me. Tasting and discovering Asian Carp really blew my mind the fish is beautiful fillets it doesn’t have any fishy smell or taste. It taste clean and delicious. It taste a lot better than tilapia.
I found it was very easy to cook when it’s grounded up and it can be turned into an easy delicious fish sliders. The fish meat takes on whatever flavor you decide to use to season it. You can easily use the meat for fish tacos, fish dumplings, fish balls for hot pot and in this case an easy fish slider that you can make for a party and please your guest with delicious fish sliders. I say carpe diem with Asian Carp Fish. I used whatever season I had around for the fish sliders. You can easily use a herb lemon pepper season or mix of cumin and smoke mesquite seasoning; whatever you want. So the next question is where to get Asian Carp fish? I’ve seen it at the local Chinese super markets, I believe it’s also known as silverfish as well.
Asian Carp Slider – serving size 12 patties
2 lbs of ground Asian Carp
1 teaspoon of Louisana cajun seasoning
1 teaspoon of old bay seasoning
1/2 teaspoon of white pepper powder or ground black pepper
1 Tablespoon of cold water
2 cups of panko crumbs
cooking oil, canola, grape seed oil, any high smoking point oil.
Asian Fish Carp sauce
1 cup of mayo
1/2 juice a lime
1/2 teaspoon of Sriracha
1 teaspoon of dill relish
optional: light cooked red onions on a pan.
broiche mini buns
- In a bowl, add 2 lbs of freshly ground Asian carp, taking a pair of plastic food safe gloves and ground the fish meat into a minced burger texture. It comes together pretty easily.
- Next, season the Asian carp and mix that together and 1 Tablespoon of cold water and mix it well to combine.
- Then taking a separate bowl add in about two cups of panko crumbs into the bowl. Using food gloves, form abut 1.5 ounce patty, little party sliders. Dip into the panko crumbs to coat it lightly; place onto a plate.
- Taking a cast iron or frying pan, turn the heat to medium high and add some cooking oil. Allow the pan to get hot. Once it’s hot you can add 1 – 4 patties at a time, depending on the size of your pan. Cook to the internal temperature of 165 or above is okay. The fish will still be nice and tender.
- While the fish sliders are being cooked, you can make the Asian Carp fish sauce, be combining 1 cup mayo, 1/2 juice of a lime, and 1/2 teaspoon of Sriracha, or whatever hot sauce you like, and 1 teaspoon of dill relish.
- Wash and dry your lettuce and tomatoes. Have it cut and ready for the sliders.
- Check back on the sliders and flip them over to cook for about 6-8 minutes, check the internal temperature for it to be cooked through. Touch the patties and feel the panko is pan fried nicely, but inside still feels tender but cooked through. I like to pan fry 2 ounces of dice red onions to add another layer of flavor and texture to the slider.
- Once all the patties are cooked, plate them up on some mini brioche buns, make up the Asian Carp slider just like a little burger slider, add dollop of the Asian carp sauce…enjoy!