Friday after Ash Wednesday Fish Fry

You would think today would be the first Friday of Lent, since Lent began on Ash Wednesday. But it’s not. Next Friday is the 1st Friday of Lent. Today is the Friday After Ash Wednesday. Don’t ask, I haven’t an answer.

For me growing up, meatless Fridays really was a sacrifice. We ate tuna fish, egg salad and fish sticks. That was about it. Sometimes we’d visit with family and get to have Salmon Patties. Blue boxes of Macaroni and Cheese may have been around, but in our house very little came from a box. Except Fish Sticks. I invented a sauce for mine, a blend of mayonnaise and ketchup. It was the only way I’d eat fish sticks. And that hasn’t changed.

Hubby loves fish – all fish, even fish sticks. He has opened my world to a much more palatable Catholic Friday. I have grown fond of Tilapia, Cod, Dover Sole, Mahi and Swai. I’ve always loved lobster, shrimp and crab, now I enjoy Scallops and clams. While I’ve opened his eyes to Salmon. Better yet, I’ve learned to cook fish. Everything from broiled and deep fired to bakes or poached. It’s nice to have a life partner that you can share common ground with, such as our Catholic Faith, while opening up new experiences and shared adventures.

If you are a fish and seafood eater, even if not Catholic, you’ve got to appreciate all the availability of fresh caught fish and other treats from the deep that are not only abundant but reasonably priced during Lent. Now is the time to stock up on things in the freezer section in addition to the fresh fish. Then learn new recipes, or master new cooking skills. Live should be an adventure, even during Lent.

Beer Battered Onion Rings and Cod Fry
Spicy Onion Ring Dipping Sauce
1/4 cup Mayonnaise
1/4 cup Chili Sauce
1/4 cup Ketchup
Cayenne Pepper to taste
Chipotle Pepper to taste

In a small bowl, whisk mayonnaise, chili sauce and ketchup together. Season to taste with spice ground pepper. Chill until ready to use.

Beer-Battered Fry
1-1/4 cups Flour
1 cup Beer
1-1/2 teaspoons Garlic Powder
1 Egg
1 White Onion
2 Cod Fillets
Lemon Pepper to taste
1 Lemon, garnish
Oil for frying
Tarter Sauce for serving

In a mixing bowl, whisk flour, beer, garlic powder and egg to form a smooth batter. Pour patter into a pie tin and set aside.

Peel and slice onion into rings, breaking rings apart. Set fish on a cutting board to take the chill off for even frying. Sprinkle fish with Lemon Pepper to taste. Cut lemon into wedges, set aside.

In a Dutch Oven, heat 2-inches of oil over medium heat to 375-degrees. This will take a while, be patient. While the oil warms, dip the first batch of onion rings into the batter. Place on a wire rack over a rimmed baking sheet to catch the drippings.

Once the oil is hot enough, lower rings carefully into the pot; let fry until golden brown, about 2 minutes or so. Allow onion rings to drain on paper towels, then hold in the oven. Repeat until all the onions have been dipped and fried.

Drain most of the oil from the Dutch Oven, leaving about a half-an inch of oil to fry the fish. Dip fish fillets into the same batter to coat. Let fish fry for about 3 minutes per side. Drain on paper towels. Serve cod with lemon wedges and onion rings. Place sauces into small cups to use as desired.

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Have mercy on me, O God, in Your goodness;
in the greatness of Your compassion wipe out my offense