Friday of Ash Wednesday Week

I know what you are thinking, isn’t this the first Friday of Lent? I used to make that very same mistake. I mean if Lent begins with Ash Wednesday, then this must be the first Friday, right?

Yeah, no. I think if I live to be a million years old, I will never fully understand how the Church counts days. Today is not the first Friday of Lent, that would be next week. While Wednesday did signal Lent, the days immediately following are Thursday Follow Ash Wednesday, Friday Following Ash Wednesday and so on until Sunday. Sunday would be the first Sunday in Lent, not of Lent. The difference between in and of is a whole other topic that makes my head spin.

I guess it doesn’t matter much in the greater scheme of things if today is the First Friday of Lent or the Friday Following Ash Wednesday, abstinence is still the rule throughout the whole of the Church. For traditionalist (Latin Mass goers) and those who simply prefer the ways of old, Lent has no bearing on our dietary restrictions – every Friday is a day of abstinence.

Beer-Battered Tilapia Loins with Spicy Salsa Tartar Sauce
The Tartar Sauce
1/2 cup Mayonnaise
4 tablespoons Fire Roasted Salsa Verde
2 teaspoons Cilantro
1 teaspoon Onion Flakes

In a bowl, mix mayonnaise with salsa, cilantro and onion flakes. Cover and refrigerated until serving.

Note: The longer the tartar sauce refrigerates, the more the flavors will develop and the softer the onion flakes will become.

The Batter Loins
1/2 cup Vegetable Oil
1-1/4 cups Bisquick Pancake Mix
1-1/2 teaspoon New Mexican Red Chili Powder
1/2 teaspoon Salt
3/4 cup Beer
1 Egg
1 Lemon for garnish

Heat 1-1/2 inches of oil in a skillet or deep fryer to 350-degrees. In a shallow dish, spread out ¼ cup of Bisquick Mix. Lightly coat fish with Bisquick mix.

In a medium bowl, beat remaining cup of Bisquick mix, chili powder, salt, beer and egg with a wire whisk until smooth. Dip fish into the batter, letting excess batter drip back nto the dish.

Fry fish loins in the hot oil for about 3 minutes or so per side, until golden brown. Drain on paper towels. Arrange fish on a serving platter along with French Fries. Cut lemon into wedges to garnish the platter. Serve with tartar sauce and enjoy.

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My sacrifice, O God, is a contrite spirit;
a heart contrite and humbled, O God, You will not spurn.