Free Recipe Carp s Three Catfish Head Hot-Sour Soup

Recipe Type: S Recipes

Recipe Preparation: bake

Cooking Ingredients for Carp s Three Catfish Head Hot-Sour Soup Recipe

Catfish heads
Curry powder
Powdered ginger
Garlic
Black and white pepper
Asian chile sauce/paste
Hoisin paste
Egg noodles
White vinegar
Powdered chiles or hot
-sauces

Carp s Three Catfish Head Hot-Sour Soup Preparation

Date: Fri, 21 Jun 1996 09:46:16 -0500 (EST) From: danceswithcarp <dcombs@kiva.net> (Or use a two pounds of chicken thighs if you”re scared) Take the fresh heads of a 7lb catfish, and two 5 pounders (6kg total-but you don”t want to use more than 4 or so heads, them little one”s ain”t got enough meat)) and bake them at 400F for 1/2 hour to toughen up the skin (if you don”t the skin will stay soft, fragment and boil all over the place) After par baking the heads, place them in a 6 quart crock or pot full of water and boil until the meat starts flaking off. Pull out the heads (or thighs) and bone every morsel-I toss the skin and eyeballs, but keep everything else- the jellied fats make great stock. There”s lot”s of meat on fishheads, so be diligent. Dump the meat back into the stock. Add 2 tblespoons favorite curry powder, two teaspoons powdered ginger, and one half clove of pulverized garlic. Sprinkle black and white pepper liberally, add one half cup of favorite asian chile sauce/paste. Throw in two tablespoons Hoisin paste. Boil again until the meat falls apart, adding water as needed to stay at the 5-6 quart level. Add them long skinny egg noodles that look like spaghetti until you get the right texture for your tastes (we use a whole package so it”s about the thickness of Campbell”s chicken noodle soup). Take off burner and add 1/2 cup white vinegar. Let sit to cool. Add you favorite powdered chiles or hot sauces. Eat. Take now empty catfish skulls (leaving whiskers intact) and set them on a stump in your front yard to dry in the sun and ward off intruders and kids. Go fishing and start all over again. CHILE-HEADS DIGEST V3 #021 From the Chile-Heads recipe list.

Cooking Temperature:

Recipe Serves: 8

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