1 pound carp fillets, skinned and cut 3/8-inch thick (cutting shortens "floating bones" so cooking can break them down)

Unsaturated 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, if you’re not allergic to it

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.)

Serves 2 -4

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