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
It is quite possible to trace the history of recipes way back into antiquity, certainly as far back into history as early Egypt, and maybe even further. Having said that, generally, these early recipes were just primitive pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to academics is a series of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As our culinary historical trip moves on a few more years there are some books which were published in the fourteenth century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is served today, but instead recipes for the types of meals served to the rich and powerful. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the holy lands, including spices like coriander, parsley, and rosemary. These new foods and tastes prompted a surge in recipe manuscripts, some of which are kept safe in private collections. During the succeeding few hundred years, the powerful families of the West strove to serve up the most extravagent meals, and consequentially the best chefs and their recipes were at a premium. However, it wasn`t until the 1800s that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes common in their social group. By the arrival of the 1900s, recipe books are greatly in demand mostly as a result of better eduction, people having increased spare time and having more disposable income. Like it or not, the introduction of television brought us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on our site. |
