Carp's three catfish head hot-sour soup

Ingredients

Directions

Date: Fri, 21 Jun 1996 09:46:16 -0500 (EST) From: danceswithcarp <dcombs@...> (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 ½ 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 ½ 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. Downloaded from Glen's MM Recipe Archive, .