2 pounds carp fillets
1/4 cup flour
1 medium onion, minced
3/4 cup white wine
3/4 cup cider vinegar
4 Tablespoons brown sugar
1/4 teaspoon ground cloves
1/4 cup currants
Pinch of mace
1/4 cup raisins
salt to taste
Method
Cut fillets into large chunks and
dredge them in flour.
Heat oil in a large heavy frypan
and sauté onion until transparent.
Add fish chunks and brown.
In a bowl, combine remaining
ingredients for a sauce.
