Carp with Red Sauce

Ingredients and Instructions

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.