Ingredients
3 lb Cod fillets
2 cup all-purpose flour
3 cup pancake mix
3 cup club soda
1 tbsp onion powder
1 tbsp seasoned salt
Note:
There are many variants of the traditional UK Fish batter, and many US based retailers passing off their products as being 'English' or 'traditional'.
For example, Arthur Treachers - claiming to sell "old England's national snack" - but who at one time substituted the traditional Cod with the much inferior pollock.
Arthur Treachers is now just another franchise, and not a very big one judging from the figures
It is no surpise that their chain has had a much troubled history, including going bankrupt along the way - I sampled the fish and it wasn't even close tothe 'real thing' served in the UK
Rest assured, this recipe is for the real thing, NOT a copy of Arthur Treacher's Fried Fish, or any other franchised and mass marketed product - this uses authentic batter and real Cod, and can't be beaten by poor grade imitations.
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
Better than Teacher's Fish Batter Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Written cooking instructions as an idea can be found way back into history, certainly as far back into recorded history as early Egypt, and potentially, even further back. However, generally, these early cook books were just basic hieroglyphic recipes for meal preparation.
As we move into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents detailing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main course and desserts, something that is very familiar to us today. Additionally, he describes how the ancient chefs made use of a wide range of aromatic flavors, including many that are still in use today such as basil, fennel and parsley. Over the next few hundred years, the upper-class families of the West competed to serve the most exotic meals, and because of this the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. The arrival of TV brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on sites such as this. |
