Lenten fridays mean no meat. It does give home chefs a chance to experiment with seafood dishes. There are so many to choose from along with different kinds of fish. The recipes will make you forget steak and poultry for sure.
Melissa Clark's A Good Appetite columnin wednesday's New York Times Food section inspired me to think of other fish dishes. Her take on trout almondine was inspiring and easy to create. It's an easy cook with any white fish filet.The sauce is just a blend of lemon and butter with chives added in . serve ith wth smashed potatoes and white wine for a sophisticated intro to the weekend, The little ones may not like this so ther'es always fish and chips. You can easily buy already made filets along with Ore-Ida crinkle fries. However you cna also make them in your air fryer. It's just creating a tasty batter out of breadcrumbs egg and flour. They could even help out in dredging the filets. . The fries cna be home made and air fried too. Use russet potatoes and give them an hout long cold water bath. This is to remove the starch and get them nice and crispy. They're then tossed in olive oil and seasoned with salt and pepper.The kids will love these with ketchup but the folks can have it with a garlicky aioli sauce.
Of course a hot brothy chowder is a great Friday night dinner. Clam chowder comes in three variations., Manhattan, New England and Rhode Island. This is the red chowder , livened up with tomato paste. A Spanish onion is added as are chopped celery stalks. Yet ti's the melange of spices that give this soup its' distinctive flavor.There are seven cloves of galric , a pinch of red pepper and the all important thyme. This last is what imparts an earthy herby flavor to the chowder.Bay leaf can be added as well. The New England variety still has the minced clams but the chowder is It has onions too but potatoes are added (some Manhattan clam chowders also have these ) along with bacon for extra flavor ,there is also celery and butter added as well. It's usually also made with chicken broth but you can sub in vegetable broth for a truly meatless soup. The Rhode Island variety is not a blend of the Manhattan and New England but rather its' own rich mxiture of quahog clams , celery , onion and bacon cooked with a splash of Worcester sauce and white pepper for zing.
A friday night fish dinner cna be just as exciting as a weeknight meat dinner. Try any of these for a great way to bring in the weekend. They're tasty and flavorful for a great supper in,
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