INGREDIENTS

INSTRUCTIONS

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.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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