Beer Catfish Recipe


Ingredients

2 cup self-rising flour
1 cup beer, (your favorite brand
1 garlic powder, to taste
1 salt and pepper, to taste
4 3-5 oz. catfish fillets, cut
1 vegetable oil, for frying


Directions

Combine 1 cup flour, beer, garlic salt, salt and pepper in a bowl. Mix
well. Dip catfish strips in remaining flour and then in batter. Fry
in hot oil in a deep-fryer or skillet until golden brown. Drain on
absorbent towels. Serve hot.

Serve with your favorite sauce.

Yield: 4 servings.


Servings: 4 servings

 

 

Beer Catfish Recipe brought to you by Recipe Ideas


Categories: Beer; Fish; Seafood


The History of Recipes

It is quite possible to track the history of written cooking instructions back into distant history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, these, ancient records were just basic pictorial instructions for meal preparation.

Later on, in The time of the roman empire 25BC a roman called Apicius created a number of documents describing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and afters, something we still use today. Aspicius also describes how the Roman chefs were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens for example basil, mint and dill.

Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, such as parsley, basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in manuscripts on cooking, most of which are kept safe in private collections.

By the time we get to the 1900s, cookbooks were in high demand, due to increased literacy, people having more free time and being a little richer.

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We hope you enjoy this Beer Catfish recipe.

 


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