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 an idea can be observed far back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these ancient recipes were just simple pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are a few tablets in the Sumerian language 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 making those who drank it feel wonderful and blissful. As our culinary historical trip moves on a few more years there are two books from the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of food served to the rich. Over the following few hundred years, the powerful families of Europe strove to lay on the best banquets, and because of this chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cooking books were starting to become popular due to higher levels of literacy, more spare time and having more money to spend. |
We hope you enjoy this Beer Batter Halibut recipe.
