Recipe - Carps Three Catfish Head Hot-Sour Soup

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

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 totalbut
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 One half 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 morselI 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 56 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 One half 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.

CHILEHEADS DIGEST V3 #021

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.