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
We can read the history of written recipes far back into antiquity, in truth as far into history as the early Egyptians, and possibly even further than that. Interesting though that is, generally, these early cook books were just primitive hieroglyphic instructions for food preparation.
In fact, the most ancient recipe in existence, according to experts are a few clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in Roman times around 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by wealthy roman citizens. In his works, he recounts how the roman meals were split into starters, main course and desserts, something that is very familiar to us today. Additionally, he describes how the cooks of his times made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as bay, fennel and dill. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in books on cooking, some of which still exist in private cookery archives. For the next few years, the powerful and rich houses tried to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes became highly prized. However, it was during the nineteenth century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. The introduction of the TV gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Catfish In Beer recipe.
