Vintage Recipe Revival: Fish Batter, White Sauce, Mayo & Homemade Shake Coating

Today I am writing an article that contains old fashion recipes for odds and ends. They don’t really fit into a specific category, but they are good recipes that most cooks need to have. They include a Batter for Frying Fish and Vegetables, a Vintage White Sauce, Homemade Shake and Bake type coating, and Homemade Cooked Mayonnaise. All are old stand-bys from my Southern Indiana childhood.

Ilene’s Batter for Frying Fish and Vegetables

This recipe is one I found in an old volunteer fire department cookbook from Southern Indiana, a region rich in culinary traditions. [Indiana Historical Society

Ingredients:

• 2 eggs, beaten
• 1 cup milk
• 1 1/2 cups all-purpose flour
• 2 tsps baking powder
• 1 tsp salt

Instructions:

1. In a small mixing bowl, place the beaten eggs. Add the milk to the eggs and blend well.
2. In a separate bowl, mix together the flour, baking powder, and salt.
3. Gradually add the dry mixture to the milk and egg mixture, stirring until just combined. Be careful not to overmix.
4. Heat oil to approximately 350-360 degrees Fahrenheit (175-182 degrees Celsius).
5. Dip fresh fish fillets (or vegetables like onion rings or zucchini) into the batter, then gently drop them into the hot oil.
6. Fry until golden brown and the fillets rise to the top of the oil. To keep your oil from cooling down too much, only add a couple of pieces of fish at a time.
7. After removing fish from the oil, drain on paper toweling for a couple of minutes.

This batter is incredibly versatile and also works wonderfully for making fried onion rings, fried zucchini, and other battered vegetables.

Vintage White Sauce

This simple yet essential sauce is a cornerstone of classic cooking.

Ingredients:

• 1 tablespoon ARGO cornstarch
• 1 cup milk
• 2 tablespoons Mazola margarine (or butter)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions:

1. In a small saucepan, mix the ARGO cornstarch and 1 cup milk until smooth.
2. Add the Mazola margarine, salt, and pepper to the saucepan.
3. Stirring constantly, bring the mixture to a boil over medium heat and boil for 1 minute.
4. This recipe makes 1 cup. Use it for creamed vegetables, meats, poultry, fish, or as a base for casseroles.

Homemade Coating for Shaking and Baking Meats

Forget the box! This homemade coating offers a delicious alternative for crispy baked meats.

Ingredients:

• 2 cups fine bread crumbs
• 1/4 cup flour
• 2 teaspoons paprika
• 4 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons oregano
• 2 teaspoons onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons Accent (optional)
• 2 teaspoons poultry seasoning
• 1 teaspoon black pepper

Instructions:

1. Combine all ingredients thoroughly in a large bowl.
2. Transfer the mixture to a covered container.
3. Keep the coating in the refrigerator. This mixture works especially well for pork chops and chicken.

Homemade Cooked Mayonnaise

This rich, cooked mayonnaise recipe is a true old-fashioned delight, offering a depth of flavor unmatched by store-bought varieties.

Ingredients:

• 2 cups sugar (Note: Diabetics can use Splenda in modern times!)
• 1 teaspoon prepared mustard
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 eggs, lightly beaten
• 2 tablespoons butter
• 1 cup vinegar
• 1 cup boiling water

Instructions:

1. In a large saucepan, stir together the sugar, salt, pepper, and flour; then add the prepared mustard.
2. Add the butter and vinegar; stir to moisten the dry ingredients.
3. Add 1/4 cup of the boiling water and stir well.
4. Turn the heat to low and add the lightly beaten eggs, mixing them in thoroughly.
5. Slowly add the remaining boiling water and increase the heat to bring the mixture to a boil.
6. Boil for 5 minutes, stirring occasionally, until thickened.
7. This recipe makes approximately one quart of mayonnaise. It may be kept in the refrigerator for several weeks. For best practices on food storage, refer to USDA Food Safety Guidelines

These old-fashioned recipes are more than just food; they’re a connection to culinary heritage and the simple joys of home cooking. We encourage you to try them out and bring a taste of Southern Indiana tradition into your own kitchen!

Enjoy!

The Author:

Grandma Linda is a collector of old fashion recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com

Photo. Gemini

Source: AB