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
It is actually possible to trace the history of recipes way back into ancient history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, mostly, these ancient cookbooks were just basic hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a series of clay tablets in ancient Sumerian 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 having made those who drank it feel blissful. Progressing into Roman times 25BC a roman called Apicius compiled a few scripts which described recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman chefs used many aromatic flavours, including a few that will be familiar to modern chefs like thyme, mint and dill. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from the Middle-East, such as parsley, basil and rosemary. These new foods and spices was responsible for an outbreak in recipe books, the majority of which are kept safe in private collections. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe tried to offer the most extravagent meals, and as a result cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s that cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. The TV revolution brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Beer Batter Fried Sole recipe.
