1 cup bisquick
1/3 cup corn meal
1 tsp salt
1/4 tsp pepper 6 oz of beer
2 lb of fish fillets
Directions
Combine dry ingredients and add beer to get a sticky consistency for
dipping. Salt fish and dip in batter. Deep fry at 375 degrees until
fish is golden brown. Note: Fillets of most fish including striped
bass, flounder, catfish, walleye, white bass, black bass, snapper,
red fish, grouper, and white perch will work. From the files of Al
Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Beer Batter Fish Fry Recipe brought to you by Recipe Ideas
Categories: Beer; Fish; Seafood
The History of Recipes
Recipes as an idea can be observed far back into ancient history, certainly as far as ancient Egypt, and potentially, even further back. Having said that, generally, these old cook books were just very basic pictorial instructions for food preparation.
In fact, the most ancient recipe in existence, according to food historians is a collection of stone tablets in Sumerian 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 those who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius created a few documents which described recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius informs us how the Roman cooks made use of many different herbs and spices, including many that are still in use today such as basil, mint and dill. Later on, there were a couple of interesting cookery books dating from the 1300s - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of food on the menues of the upper classes. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from Arab cooking, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an eruption in books on cooking, some of which are kept safe in academic collections. By the advent of the twentieth century, cookery books are increasing in popularity mostly due to more people being able to read, more free time and having more money to spend. |
We hope you enjoy this Beer Batter Fish Fry recipe.
