Carp with Red Sauce
Instructions:
- 1 pound carp fillets, skinned and cut 3/8−inch thick
- Vegetable oil, heated in a deep fryer
- Batter:
- 1 cup cold water
- 1 egg
- 1/4 c oil
- 1/4 cup flour
- 4 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 t salt
- 1/2 teaspoon MSG (optional)
- 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:
- 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