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Carp With Red Sauce

Courses: Main Course

Recipe Ingredients

1 lb 454g / 16ozSkinned 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 237mlCold water
1   Egg
1/4 cup 59mlOil
1/4 cup 15g / 0.5ozFlour
4 teaspoons 20mlCornstarch
1 teaspoon 5mlBaking powder
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlMSG - (optional)
  Red Sauce
1 cup 237mlCatsup
1 cup 237mlChili sauce
1   Tabasco sauce
1   Worcestershire sauce
1   Squeeze lemon
3 tablespoons 45mlPure ground horseradish
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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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