2 lb fillet of sole (or any white-fleshe, d fish)
3/4 cup flour
1 tsp baking powder
1/2 tsp onion powder
1/8 tsp white pepper
1/2 cup beer
2 eggs, beaten vegetable oil tartar s, auce
Directions
The batter for this fried fish dish is light and crisp with a
delicate beer flavor. Other fish fillets may be substituted for sole.
Pat fish dry with paper towels. Cut each piece in half lengthwise.
Combine dry ingredients. Mix beer with eggs and 2 TBS oil and add to
dry ingredients. Stir just until moistened. Heat 1/4 inch oil in a
skillet. Dip each piece of fish in batter, coating well. Fry until
golden brown on both sides. Serve with tartar sauce. Make 6-8
servings. From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Beer Batter Fried Sole Recipe brought to you by Recipe Ideas
Categories: Beer; Fish; Seafood
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into the distant past, at least as far into history as the early Egyptians, and quite possibly further than that. In practice though, generally, these early recipes were just simple hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to food historians are some clay tablets in Sumerian which recount 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 wonderful and blissful. During the time of the Romans a man called Apicius assembled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks used a good variety of aromatic flavors, including some familiar names like thyme, rue and parsley. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from Arab countries, including parsley, basil and rosemary. These new culinary innovations prompted an explosion in publications on food, the majority of which are kept safe in private libraries. The arrival of TV brought us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Beer Batter Fried Sole recipe.
