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

We can follow the history of written recipes way back into history, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, generally, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.

In fact, the oldest recipe found, according to academics are some stone tablets in Sumerian 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 drank it feel wonderful and blissful.

Later, there were a couple of interesting recipe books published in the fourteenth century ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian food that is served today, but rather recipes for the types of meals prepared by the cooks of the upper classes of the period.

Later on in the 1400s, knights returning from the crusades brought back many foods and spices from the Middle-East, including spices like basil and coriander. These new foods and spices created an eruption in recipe publications, the majority of which are now in private libraries.

During the succeeding few hundred years, the rich families of Europe competed to serve up the most extravagent meals, and because of this the best cooks and their recipes were at a premium. Nevertheless, it was during the 19th century the formal cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and publishing popular recipes of the day.

Like it or not, the introduction of television brought us TV cooks and the demand for the accompanying recipe books.

Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes such as those found on this web site.

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

 


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