2 lb haddock, fresh, in 3-inch lengths
BATTER
2 bottles of beer (one may do)
1 cup flour
1 tsp salt
1/2 tsp pepper
Directions
Mix flour, salt, pepper and 1/2 to 1 bottle of beer (depending on how
thin or thick you would like the batter).
Remember, always add more flour if batter is too thin.
Dip pieces of haddock in batter and place directly in a pan of hot
oil on the barbecue or place haddock directly on the barbecue.
Cook each piece for 5 minutes and turn when golden, then cook other
side for 5 minutes until golden - low to medium heat.
When cooked, drizzle with lemon
Source: NSLC Consumer guide - summer 95
-=[PAM]=- Submitted By AF656@FREENET.CARLETON.CA (PAUL A. MEADOWS)
On 10 AUG 1995 074102 -0600
Servings: 6 servings
Beer Battered Haddock Recipe brought to you by Recipe Ideas
Categories: Beer; Fish; Seafood
The History of Recipes
We can trace the history of written recipes far back into history, certainly as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, mostly, these old cook books were just simple hieroglyphic recipes for preparing meals.
In fact, the oldest recipe in existence, according to historians are a few tablets in the Sumerian language which describe 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 anyone who drank it feel wonderful. Later on, in Roman times around 25BC a roman called Apicius wrote a number of documents describing recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were divided into starters, entrees and dessert, something that is very familiar to us today. He also describes how the ancient Romans used many herbs and spices, including a few you will know for example basil, fennel and asafoetida. Later on, we find a couple of interesting recipe books published in the 14th Century - one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of meals prepared for the nobility of that period. Later on in the 1400s, people returning from the crusades brought back many foods and spices from Arab countries, including coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for a surge in publications on food, some of which still exist in private collections. For the next few years, the powerful and rich houses competed with each other to lay on the most extravagent banquests, and as a consequence, the best cooks and their recipes were much in demand. Even so, it was during the 1800s that fine cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and writing down recipes of the day. By the advent of the twentieth century, cook books were in high demand, as a result of more people being able to read, people having more leisure time and having more money. The introduction of the TV gave us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Beer Battered Haddock recipe.
