Carp with Red Sauce

 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

source:COOKBOOKS-Fish and Game Recipes