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
We can track the history of `recipes` way back into ancient history, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. However, these, old recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in the Sumerian language 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 blissful. Later on, in Roman times around 25BC a man called Apicius compiled a collection of scripts which described recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also recounts how the Romans were skilled in the use of many different herbs, including a few you will know such as thyme, mint and asafoetida. Later on, there are two books from the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of meals prepared by the cooks of the rich people of the time. Later on in the 1400s, the Crusaders brought back many new foods, spices and herbs from Arab countries, including spices like rosemary and coriander. These new herbs and spices caused an outbreak in cookery books, most of which are now in private libraries. By the advent of the twentieth century, cooking books were starting to become popular due to more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Beer Batter Fried Sole recipe.
