1 1/2 cup flour, all-purpose
1/2 tsp salt
2 medium eggs
3 tbsp butter, unsalted, melted, cooled
1 cup milk, whole
1/2 lb salt codfish
1 each pepper, hot, seeded
2 each scallions, chopped fine
1 each garlic cloves, crushed
1 tbsp parsley, chopped
1/2 tsp thyme
1 each allspice berry, ground
1 pepper, black, to taste
1 oil, vegetable
Directions
Sift flour and salt into bowl. Beat eggs with butter and add to
flour mixture. Add milk gradually, stirring only to mix. Add more
milk if batter is too stiff. Cover, allow to stand 3 hours.
Meanwhile, soak fish in cold water. Drain, remove bones and skin.
Pound fish in mortar with hot pepper. Add scallions, garlic, parsley,
thyme, allspice, and black pepper to taste. Stir into batter and
stand 30 minutes.
Heat oil in deep fryer (375F) and fry mixture by heaping tablespoons
until golden brown. Drain on paper towels and keep warm.
Servings: 8 servings
Acrats De Morue (Catfish Fritters) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fish; Seafood
The History of Recipes
Written cooking instructions as an idea can be observed far back into ancient history, certainly as far back as the Egyptians, and quite possibly further than that. However, these, old recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Continuing our culinary historical journey, there were two interesting books from the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that is familiar to us all today, but rather accounts of the types of meals served to the nobility of those days. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including coriander, parsley, and basil. The introduction of these new foods and spices led to an increase in recipe manuscripts, most of which still exist in private cookery archives. Over the succeeding few hundred years, the upper classes competed with each other to serve the best banquets, and consequentially the best cooks and their recipes were highly sought after. Nevertheless, it was during the nineteenth century that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, testing, and writing down recipes common in their social group. The TV revolution gave us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Acrats De Morue (Catfish Fritters) recipe.
