Deliciously Smoky Lemon-Infused Carp Fillet
Nutritional value per serving
Calories350kcal
Carbs3gram
Fat15gram
Protein38gram
Ingredients
- fresh carp fillet, skin on and boneless if possible (tip: choose firm, fresh fish with clear eyes if buying whole)600 g
- lemon, thinly sliced (choose bright, firm lemons without blemishes)1 piece
- salt, preferably kosher or sea salt1 tbsp
- black pepper, freshly ground1 tsp
- olive oil or neutral oil (for brushing)1 tbsp
- wood chips for smoking (preferably fruitwood like apple or cherry)a handful n/a
This easy recipe guides you through smoking a fresh carp fillet with fragrant lemon to create a deliciously smoky and citrusy dish. Smoking carp adds a wonderful flavor while keeping it moist and tender. The total cost of ingredients is approximately $12 USD / €11 / £9 / ₹900, and the dish yields around 4 servings with about 350 kcal per serving. This recipe is suitable for pescatarian diets and takes about 1 hour and 45 minutes including preparation and smoking. It's perfect for beginner cooks with basic equipment.
Preparation instructions
Prepare the Carp Fillet
1Pat the carp fillet dry with paper towels. This helps the seasoning stick and enhances smoking. Make sure the fish is fresh and stored at proper refrigeration temperature (below 4°C).
Season the Fillet
2Rub the fillet evenly with olive oil. Sprinkle salt and black pepper on both sides. Place thin lemon slices on top of the fillet. This imparts a fresh citrus flavor during smoking.
Prepare the Smoker or Grill
3Pre-soak the wood chips in water for about 30 minutes to prevent them from burning too quickly. Preheat your smoker or grill to a low temperature around 90-100°C (195-210°F). Ensure good ventilation.
Smoke the Carp Fillet
4Place the fillet on the smoker or on the grill rack away from direct flame. Maintain the temperature at 90-100°C. Smoke the carp for 45-60 minutes until the internal temperature reaches at least 63°C (145°F), verified with a clean meat thermometer. The fish should flake easily and look opaque.
Rest and Serve
5Remove the fillet from the heat and let it rest for 5-10 minutes. This allows juices to redistribute and finish cooking. Serve warm with extra lemon wedges if desired.
Cooking Tips
1Always use a clean thermometer to check the internal temperature for safety.
2Avoid cross-contamination by using separate cutting boards for fish and other foods.
3If you don’t have a smoker, you can use a covered grill and place the soaked wood chips on hot coals.
4For an extra herbaceous note, add fresh dill or parsley on top with the lemon before smoking.
Equipment Needed
- Smoker or charcoal/gas grill with lid
- Meat thermometer
- Small bowl (for soaking wood chips)
- Brush (for oil)
- Knife and cutting board
- Tongs or spatula
Shopping List
- [ ] Carp fillet (~600g) - approx. $7
- Tip: Choose fresh carp fillets with firm flesh and no off-odors.
- [ ] Lemon (1 piece) - approx. $0.50
- Tip: Pick firm, bright lemons without blemishes.
- [ ] Kosher or sea salt (small container) - approx. $2
- Tip: Coarse salt works best for seasoning fish.
- [ ] Black pepper (small container) - approx. $1
- Tip: Freshly ground black pepper impacts flavor more than pre-ground.
- [ ] Olive oil or neutral oil (small bottle) - approx. $3
- Tip: Use good-quality oil for the best taste.
- [ ] Wood chips for smoking (apple or cherry) - approx. $2
- Tip: Soak chips before using to control smoke intensity.
Total Approximate Cost: $15
FAQ
How do I know when the smoked carp is fully cooked?
Use a meat thermometer to check the internal temperature. The USDA recommends an internal temperature of at least 63°C (145°F) for safely cooked fish. The fish will also flake easily when done.
Can I smoke the carp fillet without lemon?
Yes, lemon adds a fresh citrus flavor but you can smoke the fillet with just salt and pepper or add other herbs and spices according to your preference.
What if I don’t have a smoker?
You can use a charcoal or gas grill with a covered lid. Soak wood chips, then place them on the coals or in a smoker box to infuse smoke flavor. Maintain low heat to smoke the fish gently.
Is it necessary to soak the wood chips before smoking?
Soaking wood chips helps them smolder and produce smoke rather than burning up quickly, resulting in a more controlled, flavorful smoke for your fish.
How should I store leftover smoked carp?
Store leftovers in an airtight container in the refrigerator and consume within 2-3 days. Reheat gently or enjoy cold for best taste and safety.