1 cup flour one 12-ounce bottle of beer
1 tbsp of paprika and 1 1/2 tsp salt
Directions
For this batter, good quality, light-colored beers work best. The
flavor of dark beers is too strong.
Cut halibut into 1-inch-thick chunks. Heat oil in a deep-fat fryer to
375 degrees F. Make batter by combining remaining ingredients. Dip
the halibut into the batter and drop the pieces into the hot oil a
few at a time. Cook the fish chunks until the batter is golden brown
~ just a few minutes. Halibut overcooks easily, so try not to overdo
it. Remove the fish pieces from the oil and drain on paper towels;
serve piping hot with your favorite accompaniments.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Beer Batter Halibut Recipe brought to you by Recipe Ideas
Categories: Beer; Fish; Halibut; Seafood
The History of Recipes
Written recipes as a concept can be tracked way back into distant history, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. However, in the main part, these old cook books were just simple hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were split into appetizers, entrees and afters, something that is very familiar to us today. Aspicius also recounts how the ancient chefs made use of many different herbs, including many that are still in use today for example thyme, fennel and parsley. As our culinary historical trip moves to more modern times there were two interesting recipe books published in the 1300s ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that appears on menues today, but rather recipes for the types of meals prepared for the upper classes of that period. In the 15th century, knights returning from the crusades brought back many new foods and spices from middle-east cuisine, including spices such as basil and coriander. These new herbs and spices led to a surge in manuscripts on cooking, some of which still exist in private collections. Over the following few centuries, the upper-class families of the West tried to offer the most extravagent banquests, and because of this chefs and their recipe collections were highly sought after. Nevertheless, it was during the 1800s that cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording recipes common in their social group. By the arrival of the twentieth century, cookery publications were starting to become popular as a result of higher levels of literacy, more spare time and being a little richer. The introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Beer Batter Halibut recipe.
