1 pound carp fillets, skinned
and cut 3/8-inch thick (cutting shortens "floating bones" so
cooking can break them down)
Unsaturated vegetable oil, heated in a deep fryer
Batter:
1 cup cold water
1 egg
1/4 cup oil
1/4 cup flour
4 teaspoons cornstarch
1 teaspoon baking powder
1 t salt
1/2 teaspoon MSG, if you're not allergic to it
Red Sauce:
1 cup catsup
1 cup chili sauce
dash of Tabasco
dash of Worcestershire
squeeze of lemon
3 Tablespoons pure ground horseradish
salt and 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.
Red Sauce:
Combine all ingredients. |
