Carp With Red Sauce Recipe - Cooking Index
1 lb | 454g / 16oz | Skinned carp fillets - cut 3/8" thick |
= (cutting shortens "floating bones" so | ||
Cooking can break them down) | ||
Vegetable oil - heated in deep fryer | ||
Batter | ||
1 cup | 237ml | Cold water |
1 | Egg | |
1/4 cup | 59ml | Oil |
1/4 cup | 15g / 0.5oz | Flour |
4 teaspoons | 20ml | Cornstarch |
1 teaspoon | 5ml | Baking powder |
1 teaspoon | 5ml | Salt |
1/2 teaspoon | 2.5ml | MSG - (optional) |
Red Sauce | ||
1 cup | 237ml | Catsup |
1 cup | 237ml | Chili sauce |
1 | Tabasco sauce | |
1 | Worcestershire sauce | |
1 | Squeeze lemon | |
3 tablespoons | 45ml | Pure ground horseradish |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
Mix water, egg and oil before adding other ingredients. Dip strips in batter, drop them into a deep fryer. Cook until done, drain on paper toweling. Much like hors d'oeuvres. Dip into the following sauce.
Red Sauce: Combine all ingredients until well blended.
This recipe yields ?? servings.
Source:
Fish and Game Cookbook at http://www.foodreference.com
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