SC - RE: Roe

[Philip & Susan Troy]

Mordonna22 at aol.com wrote:
> 
> An especially good roe is fresh water carp.  We salt the roe in the membrane,
> and dredge it in a mixture of half plain flour and half plain yellow corn
> meal, then deep fry it in very hot lard........yum!

Watch out for explosions, though!

Carp roe is the most common for tarama, the highly salted caviar-ish
eggs used in making taramosalata.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com