Arthur Treacher's Fish Batter Recipe

Ingredients

1 waldine van geffen

VGHC42A

3 lb fish fillets
2 cup all-purpose flour
3 cup pancake mix
3 cup club soda
1 tbsp onion powder
1 tbsp seasoned salt


Directions

Dip moistened fish pieces evenly but lightly in the flour. Dust off
any excess flour and allow pieces to air dry on eaxed paper, about 5
minutes. Whip the pancake mix with the club soda to the consistency
of buttermilk- pourable, but not too thin and not too thick. beat in
the onion powder and seasoned salt. Dip floured fillets into batter
and drop into 425~ oil in heavy saucepan using meat thermometer.
Brown about 4 minutes per side. Arrange on cookie sheet in 325~ oven
until all pieces have been fired.

Recipe By :


Servings: 1 servings

 

 

Arthur Treacher's Fish Batter Recipe brought to you by Recipe Ideas


Categories: Fish; Seafood


The History of Recipes

Experts have proved the existence of recipes far back into the distant past, at least as far as the Egyptians, and maybe further still. Interesting though that maybe, in the main part, these old recipes were just primitive pictorial instructions for meal preparation.

Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are some ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`.

As our culinary historical trip moves on a few more years we find two interesting books from the 14th Century : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian curry that appears on menues today, but rather accounts of the types of meals cooked for the rich.

Over the following few hundred years, the upper classes competed with each other to serve up the best banquets, and as a consequence, the best cooks and their collection of recipes were highly sought after. Even so, it was during the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them.

By the arrival of the 20th century, cookbooks were in high demand, due to more people being able to read, people having more spare time and being a little richer.

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We hope you enjoy this Arthur Treacher's Fish Batter recipe.

 


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