Kids-Cook: Crispy Baked Fish Recipe


Ingredients

1 egg
1/2 cup fine dry bread crumbs
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 lb fish fillets
1 tbsp butter, melted


Directions

You can cook any kind of white fish fillets -
including cod, sole or haddock - this way. If using
frozen fish, place it in the fridge the night before
to thaw.

Grease 17x11-inch baking sheet and set aside.

In small bowl, beat egg with a fork. On plate, mix
bread crumbs, salt, paprika and pepper.

Pat fish dry with paper towels. Dip fish into egg,
then into bread crumb mixture, coating well. Place on
baking sheet; drizzle butter over fish.

Bake in 475F 240C oven for 10 minutes.
Per serving: about 130 calories, 16 g protein, 4 g
fat, 7 g carbohydrate

Source: Canadian Living magazine, Mar 95
Presented in article by Shannon Ferrier, Tamara
Shuttleworth "Health & Well-Fare: Hey, Kids! Let's
Cook"

[-=PAM=-] PA_Meadows@msn.com


Servings: 6 servings

 

 

Kids-Cook: Crispy Baked Fish Recipe brought to you by Recipe Ideas


Categories: Fish; Seafood


The History of Recipes

Written recipes as an idea can be found back into antiquity, in fact as far into history as the ancient Egyptians, and maybe even further. Having said that, mostly, these ancient records were just very basic pictorial recipes for food preparation.

Fascinatingly, the oldest recipe discovered, according to experts are a few tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated.

Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by his fellow Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient chefs were skilled in the use of a wide range of herbs, including a few you will know like bay, rue and asafoetida.

As our culinary historical trip moves to more modern times there are two interesting books which were published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that is served today, but instead recipes for the types of food cooked for the upper classes of those days.

In the 15th century, knights returning from the crusades brought us many foods and spices from the holy land, including coriander, basil and rosemary. The introduction of these new tastes created a surge in publications on food, the majority of which are kept safe in private collections.

Over the following few centuries, the wealthy families of Wesstern Europe competed with each other to serve the most extravagent meals, and consequentially the best cooks and their recipes became highly prized. However, it wasn`t until the 1800s that fine cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day.

When we get to the 1900s, recipe publications are in high demand, as a result of better eduction, people having more leisure time and disposable income.

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