- 1 lb
- boneless asian carp fillets (cut into 5-inch long pieces)
- 4 c
- frying oil (vegetable or peanut oil)
- 3 c
- your preferred fish coating (andy’s is recommended)
- 3 Tbsp
- cajun seasoning (optional)
- 1 gal
- zip-close bag
Combine fish coating and cajun seasoning in a gallon-sized zip-close bag.
Place the fillets into the hot skillet (do not overcrowd). Cook 4 to 5 minutes until crispy and golden brown (should flake easily with a fork).