Low Fat Recipe Sampler by - HTML preview

Carp with Red Sauce

1 pound carp fillets, skinned and cut 3/8−inch thick

 

(cutting shortens "floating bones" so cooking can break them down)

 

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

Carp with Red Sauce 13