3 tbsp butter or margarine
5 each garlic clove, chopped
3 each green onions, chopped
2 each catfish fillets, large
1/3 cup flour
4 each mushrooms, large, sliced
3 oz beer, light
1/2 each lemon
1 worcestershire sauce
1 rice, white
Directions
Brown finely-chopped garlic and onion in butter, sizzling hot. Lightly
flour catfish, add to pan with mushrooms. Pour in beer and treat
fillets with juice of of half a lemon. Add a couple of drops of
Worcestershire. Saute over medium heat, turning, until brown on both
sides. Serve on hot plates with rice. Use pan-gravy over the rice.
Source: Gulfport Sun-Herald, 13 January 1988 Recipe date: 01/13/88
Servings: 1 servings
Catfish In Beer Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Fish; Seafood
The History of Recipes
Food historians have proved the existence of recipes far back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, sadly, these old recipes were just very simple pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians are some ancient 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 exhilarated. As our culinary historical trip moves to more modern times there were a couple of interesting recipe books published in the fourteenth century : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian food that appears on menues today, but instead descriptions of the types of meals served to the rich people of that period. Over the next few centuries, the rich and powerful families of the West competed with each other to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes could command a high salary. However, it was during the nineteenth century that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookery books are in high demand, as a result of higher levels of literacy, more leisure time and having more money to spend. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Catfish In Beer recipe.
