Carp With Red Sauce

Recipe Ingredients

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

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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