Carp's Three Catfish Head Hot-Sour Soup
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Carp's Three Catfish Head Hot-Sour Soup
  Catfish    Soups  
Last updated 6/12/2012 1:12:23 AM. Recipe ID 40320. Report a problem with this recipe.
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      Title: Carp's three catfish head hot-sour soup
 Categories: Soup
      Yield: 8 Servings
 
           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

  (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.
  




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Recipe ID 40320 (Apr 03, 2005)

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