Friday Fish Dinners

 Now that we have Lenten Fridays , it;s time to start thinking of fish dinners. Any seafood is versatile and can be made into a variety of dishes. They can range from scampi to tacos, from the sophisticated to the fun.

A fish dinner can be both elegant and simple. Salmon fills the bill on both . Try oven baking it  after brushing garlic butter on it. You could add  pinches of oregano and rosemary too for a more herbal flavor or try a brown sugar -soy sauce glaze for an Asian vibe. It can be served with noodles, pasta or rice along with pan baked veggies.A quicker yet just as elegant meal is a salmon salad, This is flaking the cooked fish and adding it to a variety of greens along with grape tomatoes and sliced bell peppers. Dress with a simple vinaigrette made from a mix of white wine vinegar , olive oil and oregano. Another delicate flavored fish is tilapia, This has a sweet, almost no"fishy" flavor which makes it perfect for sauce like the French Meuniere. The sauce is only tree ingredients of browned butter, lemon  juice and parsley.It's also a good sauce for asparagus too.You could also make a Parmesan crusted tilapia too with the fish coated in a mix of the cheese and paprika , the last for color and bite.

Yes ,Friday demands fish and chips too. This British classic can easily be cooked up in an air fryer.For centuries the dis as been made with cod.It's the best to work with because of the firm flesh. The filets would come apart wen being breaded or fried. A traditional batter involves beer which gives it an extra crispy crunch;If you don;t like beer sub  in seltzer just to give it the batter that bubbly texture. Usually a cup is used a long with one and a quarter cups of flour and baking soda (for more lift) Two eggs bind it all together and you can add a dash of cayenne for some zing.The filets are cooked for about twelve minutes at around 400 degrees Farenheit. Chips or fries are a must too.How do you get them crispy and perfect with malt vinegar or ketchup? Dip them into a slurry of cornstarch and water.it's taking russet potatoes and cutting them lengthwise, first into planks and then into plants. After make  a of slurry of three quarters of a cup of water mixed with three tablespoons of cornstarch. Cook them in an oil sprayed air fryer for eight minutes at 375 degrees Farenheit. FLip them over and cook for another six minutes more  or until golden brown.

Friday's are now reserved for fish. There are many recipes to choose from. ENjoy a delicate or a hearty one.

Summer Seafood

Seafood lends itself to summer.It 's so versatile in this season. Any kind can go from the grill to a salad. It's just  getting creative with it.

What kind of seafood you want is up to you. Many go with shrimp because it's easy to work with and versatile. Steaming shrimp is a simple make and the best for sealing in it's flavor. This makes for a tastier salad.Shrimp salad can be eaten on it's own , a fresh leaf of Bibb lettuce or in a tasty roll. You can use mayo but combine it with lemon juice to make it lighter and less greasier. Dill is added for flavor along with chopped celery.Chopped red onion also gives it more flavor but you could use onion powder if this is too overpowering in flavor. Dijon mustard gives it some zing as well as color. After mixing well , the salad should be left to chill for at least two to three hours. Overnight in the fridge is the best. Howe you serve it is up to you. Try it on a lettuce leave with a tomato wedge or in a crusty roll for a light lunch or even dinner. Grilled shrimp is another way to go.it should be marinated first usually in a simple one of lemon juice ,olive oil and that seafood must Old Bay Seasoning.  You could add sugar to caramelize the shrimp but this is up to you.This last is a great addition to any barbecue because it also goes well on chicken too. Skewer the shrimp and then grill for three minutes on each side until they have char. 

What are the best fish to grill? Salmon comes out as the number one. It's flavor can mix with anything , where it's a savory sweet teriyaki sauce or a tart and bright lemon.Keep in mind that wild salmon has a stronger flavor than farm raised which has a sweeter and milder taste.It should be brushed with a quality oil such as grape seed or extra virgin olive oil. grill the fish on both sides on a 450 to 500 Farenheit degree grill for six to eight minutes to ensure the fish wont' stick to the grates and pull away easily when lifted. what to serve with it? Try grilled asparagus with a light lemon butter sauce. Another popular fish for the grill is tuna. There are so many different types but the best for grilling is albacore.Its' fleshy white meat is perfect for barbecuing.Most tuna marinades have an Asian bent. Create one that is a mix of soy sauce , and freshly shredded ginger. it should be marinated for thirty minutes before grilling for two to three minutes on each side on a 475 degree Farenheit grill. what about cod? Is it too flaky to put on a grill? No.You can easily create some tasty barbecued fillets but just be careful with handling them.Generously oil the grill before cooking so the fish won;t stick.You can try a combo rub of onion and garlic powder with paprika for color and flavor. Grill on a 400 degree Farenheit for four minutes on each side,

Summer seafood is always the right choice.It;s delicious and versatile. Try it in a salad or grilled for a tasty warm weather meal.

Difficult Days Easy Meals

 Fall is one of the craziest seasons. After the lazy day of summer it;'s getting back into a whirlwind of school activities and at times increased office work. Add to that cooking along with other chores.At least there are recipes that make life easier.

Cheif editor Emily Weinstein gives some interesting and varied recipes for easy week night and even weekend cooking in today's New York Times Food section. Keep in mind that they could be doubled  and served two days of the week too. All the recipes are straightforward and can be made in thirty minutes or less. She created these recipes with kids in mind but they're perfect for adult families or just busy couples looking for a good and easy meal. One is the simplest. Kay CHun lent her recipe for meatballs which follows the classic Italian recipe.It's mixing ground beef and pork(or strictly beef if you prefer. ) and mixing it with egg and panko crumbs. Italian seasonings such as dried oregano, basil, marjoram, thyme or oregano can be added.Keep in mind you can do the same with Impossible Meat too for a vegan option. A vegetarian option is red curry lentils with sweet potatoes and spinach . This is a perfect dish for a cool autumn night because of th eheat from, serrano chiles, and red curry paste being added to a wonderful array of veggies. Another meatless dinner is chile fettucini with baby spinach. Chili crisp is what gives it it's zing.

There are meat and fishes dishes here too. Think crispy gnocchi with sausage and peas for an easy midweek supper. This is an easy mix of store bought sausage and gnocchi cooked with frozen peas. Another snap dinner is lemony shrimp and bean stew made with leeks and white or cannellini beans.  You could serve this over pasta or just dip Italian bread into it.Instread of take out make Grace Lee's kimchi fried rice which you can use leftover rice and Spam  along woth a vaoriety of spices and soy sauce. Chicken katsu  is another choice . This is like a Japanese schnitxel, with breaded chicken breasts  , first coated in eggs, flour and then bread crumbs and ten fried in oil. The sauce is tonkatsu a mix of kethcup, Worcester sauce sauce and molasses, Sugar, soy sauce and cloves are also added to this along with fresh ginger for bite. baked cod with Ritz cracker topping is another chocie and it's comfort food one. The Ritz crackers are mixed with melted butter, chive ,parsley, lemon zest and a mix of onion and garlic powders. The fish can be any white fish  from cod , haddock or halibut. The crackers are put on top of the roasted fish and baked for an extra ten to sixteen minutes. It's served with asqueeze of lemon.

Weekday meals don't have to be a hassle. Use any of these for worry free cooking. They can be the easiest thing to make during a hard and difficult week. 

Caribbean Veggies Your Way

 After a summer of tomatoes and squash it's time to think outside the back yard. There are a wealth of Caribbean veggies  that can be made into interesting and comofrting recipes. It's time to expand your culinary horizons.

One of th e most popular and ubiquitous in all grocery stores nowadays is the cassava. It's a tuber that can stand in for a potato.It has the same starchiness but the flavor is sweeter and nuttier than a spud.It does have t be peeled and boiled because raw it contains lethal high levels of cyanide. You could also soak them for several hours in cold water to also dissipate the poison. After boiling or soaking and peeling try  roasting them. They're cut and tossed in a blend of olive oil, cumin, garlic, coriander  and onion powder. Cassava or yuca can also be made into tasty fries. Use an air fryer to cook them for  fiften minutes at four hundred degrees Farenheit.Unlike potaotes, though, cassava can also be turned into cakes too. It's called pone and is highly popular in Guyana.There a mix of spices like black pepper, cinnamon and nutmeg mixed with shredded boiled cassava and coconut along with butter and evaporated milk. Brown sugar gives the cake its' earthy mellow sweetness. You may be tired of zucchini right now so it's time to try chayote squas. It tastes somewhat like the squash. It can be roasted or sauteed. Use a mix of butter and olive oil to saute it and spic it up with shallots and garlic.

Everyone thinks New Orleans and Southern cooking when they hear okra but the veggie is also big in Caribbean cooking.It's usually paired with that other Caribbean staple the fiery scotch bonnet pepper. If you;re cooking with th e last , remember this is the hottest capiscum on earth. Use it sparingly. Try both in a stew also zinged up with ginger and garlic. Add some temperate yellow onions and tomatoes to balance it out. It would be good over a bed of rice. Saltfish or baccala  - dried and salted cod can be added to this to make it more substantial.Caribbean, and especially Cuban and Puerto Rican cuisine would be nothing without plantanos or plantains. It is a cousin of a banana and technically a fruit but you can fry it up like a veggie. Peel them, and thn slice them any way you want , whether in coins or lengthwise , spray with oil and tthen air fry for eight minutes at four hundred degrees Farenheit. Flip them after four minutes. Serve with jerk chicken for a tasty supper. Another great side is pigeon peas, a Trinidadian staple. serve them in a stew or over rice. They cna be spiced up with scotch bonnet , all spice and ginger.

Add some Caibbean flavor to your cooking.Use veggies that the islanders use for a different spin on dinner. It's a fun way to celebrate the bold flavors of the tropics.

A Lenten Bonus For Your Diet

 If you're observing Lent then you're forgoing meats and some dairy until Easter. Doing such may be a nutritional bonus .The less red and fatty meats eaten, the less problems you have. Eating more fish and veggies can even lead to a pescatarian or vegetarian diet.

Salmon is usually the gateway fish for those fishless Fridays.It's an easy fish to cook and can be prepared in a variety of different ways. It is also a good source of protein and only two hundred calories.It's high in Vitamin B12 and potassium along with iron and vitamin D. One of the easiest ways to cook it is pan seared. Add melted plant butter like Melt along with salt, pepper and a squirt of fresh lemon juice. Some recipes add a touch of honey however that can make it a bit sweet. Dill works best with the flavor but you could also use rosemary and oregano too. Think about making salmon croquettes if you want to get the kids on board. These are a mix of  canned salmon along with flour and panko bread crumbs for body. Bell peppers, garlic and salt give it flavor. Mayonnaise provides moisture as does eggs. You can add Worcestershire sauce and cilantro for zing and color.It's then cooking them in olive or avocado oil as you would hamburgers. You can also make these in an air fryer .You can also go with a favorite - cod too.It can be prepared as the other. It's the basis of fish and chips which is an easy make ,especially if you use an air fryer. They're also good shredded in tacos too.

You can also try your hand at bean dishes too for Lenten Friday suppers.Bean tacos can be a tasty change up. You can do a mix of black and kidney beans for a more flavorful filling. They can be good cold or warmed in the microwave. Top with Greek yogurt , lettuce tomatoes and homemade guacamole for a substantial meal. Beans also work in a burrito too. Anyone can copy Taco Bells' recipe for it. The filling is a mix of red kidney beans, finely chopped onions and tomato sauce. Garlic salt and cumin are added for flavor while shredded Cheddar or American cheese adds creaminess to the texture What gives it that tang? Two teaspoons of  red wine vinegar. It's then mashed and spooned into microwave warmed tortillas. You could added chopped tomato and avocado slices to imitate Taco Bell's Grande version. You can also use this for tacos too. Another idea is using vegan "beef"crumbles for this too. Plant based "meats' are the rage right now. You can easily make a meatloaf  using Beyond Beef , complete with a mushroom gravy. Gardein has a wide variety of plant based meats, including cod filets and crab cakes.

Lenten Friday may actually help you and your family in eating healthier. Try a meatless meal one day a week then ramp it up to two or three. You'll still eat delicious but also better.

The Perfect Stew

 January is a notoriously cold month. What better than to chase that chill than with a good, well made stew. There's something about the blend of veggies and meat with a good gravy. It's the perfect meal for these bone numbing days.

What makes a good stew? It starts with the meat if you're making a meaty one. Get cuts that are very tender and flavorful.If you can't, use a meat mallet to tenderize the beef. The end result is a tender forkful of melt in your mouth goodness. Chuck meat makes the best stew meat which comes from the cow's shoulder. You could use rump meat too even though it's not as tender. It is flavorful though which is a plus for any stew. Some home chefs prefer a good chicken stew during these frosty days. Use only thighs and breasts because they're the most meatiest. Fish stew is a bit different. Several different kinds of fish make for the most flavorful blend. Think a firm white fish like cod or halibut. if you can;t get these, then use tilapia or  red snapper. Steer clear of delicate fish such as sole and oily fish like tuna. You can also throw in some shrimp, clams and scallops for a brinier flavor.  All good stews need vegetables to round out the mix. Try different amounts of onion, chopped celery, carrots and waxy or boiling potatoes. Peas can be added for color and more nutrition. Herbs and spices can also bring out the flavors of veggies and meat. Oregano and bay leave are the most popular but you can also use parsley , basil and rosemary. It's up to you.

There are two ways to cook stew - with a reduction of  gravy  - sort of like au jus or thick like turkey or roast beef gravy, You can add red wine such as with the fancy beef bourguignon. A thin sauce starts with water and beef broth. A thicker one begins with a slurry made from a teaspoon of flour with a little cold water. How to cook the stew is another matter. The old fashioned way is on the stove top for about one and a half hours for beef and only half an hour for chicken. Fish stew is the quickest for only ten to twelve minutes and three to five for a really quick dish. Beef and chicken stews lend themselves to crockpots and Instapots and you can easily cook them in them as you can with another traditional stew  - lamb. What to serve with stew? A  simple green salad with a few grape tomatoes thrown is your best bet. It's a nice side and doesn't take away from the stew.A must is either a crusty bread like a baguette or sourdough. These are perfect for sopping up the gravies. Another idea is making dumplings to cook on top of the stew. These are a mix of flour baking, powder , sugar and butter or margarine. You can add herbs for a more flavorful one. They're cooked on top of the veggies, meat and gravy, producing a tender and fluffy bite.

This is the coldest time of the year. Warm it up with a good hearty stew. Enjoy the savory blend of meat , veggies and hebs.It will warm your heart as well as your stomach.

A Pescatarian Life

People are eschewing red meat in large quantities, preferring healthier and more sustainable eating habits.The problem is that they still crave the occasional burger or filet. There can be an alternative - an in between the carnivore and herbivore diets. It's pescatarianism -  a diet heavily relying on fish.

Pescatarian diets may be the best bet for those transitioning from meat eater to plant eater. It's actually more healthful than a vegan or vegetarian diet. It has all the good green stuff  like veggies but also the much needed omega-3 fatty acids that come from salmon, mackerel, herring, and fresh tuna. Adding more fish means lower risks of heart attacks, type 2 diabetes and obesity. Keep in mind that a pescatarian does have some risks.You will have to either take iron supplements or increase your intake of spinach and broccoli, veggies high in iron. Also consider eating more low sugar cereals which are also fortified with it.Another risk that may concern some is the threat of mercury. It's damaging to the central nervous system so eat no more than four helpings of oily fish a week. Stay away from swordfish and marlin because they contain the highest levels of the substance. Luckily tuna and shrimp have the lowest. As for shellfish, yes pescatarians can have all the "good" seafood like crab, shrimp and lobster. These are usually served with just lemon or cocktail sauce for dairy adverse eaters. Also another thing to keep in mind is that a fish only diet can be expensive, especially if you live a ways inland.

What dishes can pescatarians try? Grilled salmon is always delicious and there are so many different recipes out there. Try it pan fried with just salt and pepper or a squeeze of lemon. You could also add some grated ginger, sliced scallions and soy sauce. This would be a great dinner with rice and shredded cabbage salad. Salmon is also a great sheet pan ingredient. It's good roasted with asparagus and fingerling potatoes. Try it with peppers, tomatoes and eggplant in a kind of ratatouille base.Cod is another fish that's versatile and can be made a variety of different ways. Many love it battered and deep fried but you can also make it healthier with air frying. It just has to be well seasoned, namely with sea salt and freshly ground pepper. Just spray the fillets with olive oil for moistness and to get them crisp without battering.. Of course pescatarians can treat themselves to the lush seafood - the crustaceans. Lobster fra diablo is a delicious treat and perfect for a holiday meal. It's a spicy blend of the lobster meat, fennel, garlic and red pepper flakes blended with tomatoes and tomato paste. It's served over spaghetti or angel hair pasta. Another luxe dinner is shrimp scampi. This garlic rich dish is usually made with butter but there are plant based butters, especially Miyokos' (sold at Target) that you can use to cook the shrimp.

A pescatarian life can be a good one. You may be giving up one type of protein but eating another. It's a healthy and delicious transition from meat eating to a kind of vegetarianism.

Fish And Chips The Perfect Friday Meal.

One of the benefits of a Lenten diet Is eating more fish.Mostly many go for the safe and sensible kinds of grilled salmon and seared scallops. However – there is one dish that defines a fish dinner – fish and chips. That East End favorite is a great Friday night meal.

Mention fish and chips and images of London come to mind. Many ,including us Yanks, think it’s the quintessential British food. It actually isn’t, first arriving in Britain with the Sephardic Jews around the 1600’s. The influence was the Portuguese pescado frito, deep batter fried fillets which the Jews cooked on Friday night to eat on their Sabbath – Saturday. Potatoes didn’t come into the mix until the Columbian Exchange of 1492. Fish  - mostly cod and sliced spuds were the food of the working classes throughout coastal Britain. Charles Dickens was the firs t to mention chips in his 1859 masterpiece A Tale Of Two Cities. A year later the first fish and chips eatery or chippy opened in London.They were first sold and still are sold in old newspapers with a good dousing of malt vinegar. The Americans discovered it thanks to the seafood companies of Mrs Paul’s and Gorton’s, however their offerings are a pale imitation of the real thing.They have what’s known as fish fingers  - which are fish sticks while the real deal is huge triangular pieces of plaice a type of North Atlantic fish.

Fish and chips is a relatively easy dish to make. You do need a  fryer however a regular skillet will work just fine.  Use the oven for a healthier version.Start off with the potatoes. They need to be fried first. Russet potatoes are the bet choice for the chips. Peel them and cut them into fries the size of your index finger. First fry them for only two or three minutes then remove from the hot oil. Let them drain thoroughly. Now it’s time for the fish, Combine flour and baking powder along with salt and pepper. One cup of milk and one egg are also added to create a batter. Let the mixture stand for a good twenty minutes. Dredge the fillets in  this until they are thoroughly coated and fry in preheated oil. (you can use the oil from the potatoes) When the fish is frying, add the chips for the last five minutes  until all are golden and crispy. Malt vinegar is the condiment of choice however it is a bit eye opening if you haven't had it before.Ketchup and tartar sauce are your best bet. For a true English experience serve it with mushy peas  - mashed peas with butter and cream.

Get your Brit on with homemade fish and chips. It's a tasty and fun meal for a Lenten Friday night supper. Make it and enjoy a taste of the United Kingdom.

Scandanavian Dishes For Lent

Scandanavian, cuisine whether Icelandic  Norwegian, Swedish, Danish or Finnish has the perfect seafood dishes ready for Lent. The countries share a passion for all sorts of fish , from cod to salmon from herring to shrimp. The recipes are just right for these meatless days.

Salmon is a big dish in Scandinavian cooking, namely in the dish known as gravlax. It's basically curing the salmon for four to five days. It requires both salt and sugar to cure it along with dill and cognac for flavor.. It's an elegant main meal for pescatarians too as well as those who are temporarily off meat. A  humbler recipe is the fish pie, filled with whitefish  and potato, Unlike other fish pies that are usually loaded with onions, this one has the mild ,sweet taste of cucumber to counteract the sharpness of  radishes which also add color. There's also the Scandanavian must have dill in it too for a spark of green and flavor. It's a nice dish to make on a Friday night when the family is gathered. Another cozy recipe is fish soup made with the Norwegian standard - cod. The fish's mildness matches up well with the carrots, potatoes, and mushrooms. Crushed tomatoes are also added to give it a vibe similar to the Portuguese soup, cioppino. It's served with warm crusty bread and butter.Norway also has a great flounder soup, from the seacoast town of  Bergen.Like the other it's a cream soup, but also has flour to thicken it. Julienned carrots give it color. Shrimp can be added to it as well.

Flounder is also used in many other Norwegian and Swedish dishes. Try it baked with shrimp for an elegant spin. It's a casserole, with fish filets layered with shrimp ,  tomatoes, and Parmesan cheese, then topped with pats of butter. Another flounder dish is fish cakes, made with flour and tarragon leaves. Cod and haddock can be used too instead of the flounder. Serve with crispy potatoes as a great Friday night dinner. Not surprisingly Scandinavians  also turn seafood into a pudding called fiskepudding. It's ground haddock mixed with milk and eggs to create a kind of custard. It's served with a shrimp and lobster sauce, heightened with a good  slug of sherry. Herring is a big deal in all the northernmost countries. One of the easiest is a salad made with salted fillets mixed with sour cream, chopped dill and the dill's bulb also chopped. Lemon juice is spritzed in for some tang. Serve on rye crackers or with a  dark bread such as kavring.

Scandinavian cooking is in perfect harmony with Lenten eating. The fish dishes are perfect for meatless Wednesdays and Fridays Try them in any way, from a savory pudding to .fishcakes for tasty dining.

Buffet Bonanza

In the last twenty years a phenomenon  has happened with American dining - the birth of the all you can eat buffet. These are all over the US right now, competing with fast food and slow food. Are they all that they promised? Yes and even more.

It seems that every town now has some kind of buffet. They used to be few and far between.I remember going to one twenty years ago for a bridal shower. It was amazing to see , with the variety of meats and sides.I had only ever experienced this in Atlantic City , where there was an all you can eat buffet in every hotel/casino. This probably was taken from Las Vegas where the concept is used to keep gamblers in the casino.Now it's one of the top industries for Chinese immigrants.providing employment for many young Asians..The buffets are taking over from the concept if a sit down restaurant where there is a set menu, usually  featuring Cantonese or sometimes Szechuan dishes or a combination of both.The buffets do offer such classic dishes as fried rice, lo mein and shrimp in lobster sauce but they also appeal to trends such as a sushi station along with other ethnic dishes such as ravioli and kielbasa.I know two local ones that also feature a weekend brunch menu that highlight bacon and sausages, along with pancakes and egg foo yung  (oh, well, they do try). Another non-Chinese idea is dessert. The Chinese usually just have fruit, namely oranges yet most buffets have a whole pastry  tray featuring Italian specialties like panna cotta and tiramisu. There are also neat little squares of vanilla, chocolate and carrot cakes as well as ice cream too. Fruit is there , thankfully, as a respite from all those calories..

Are these buffets good for a country known for overeating and obesity? Actually yes. Unlike most restaurants and fast food joints , people have more healthy choices. Any diner can make a plate of lean meats and veggies with melon or strawberries for dessert. It's just staying away from the sauced dishes and fried foods like chicken, cod, French fries and onion rings. Throw in a good portion of  plain white rice to fill up, This will fill you so you don't go back for seconds , thirds or even fourths. Another smart idea is portion control. Yes , you can have those fish sticks, just don;t pile your plate with them as some careless diners are wont to do. The same for those "fun" sides like crab filled mushrooms, and fried plantains. The idea also applies to dessert too. As tasty as your buffet's chocolate cake is, don't go hog wild and get three pieces. Share it table side.All buffets also offer bottomless drinks. Again choose wisely. Buffet foods tends to be salty which brings on massive thirst. Before you know it you;ve finished off your first glass and want more. Soda and sweet tea is loaded with sugar and calories. Stick with lemon water and unsweetened ice tea.Some buffets do offer club soda  and this is a great choice of having a fizzy drink without all the guilt.

Buffets are now a fixture in America. They're not going away any time soon People love them too much . After all, they are fun to visit and to indulge those foodie passions and crushes.

A Good Dish For Good Friday

Tomorrow is Good Friday,a day when most Christians, especially Catholics, forego meat.It's a day usually spent visiting churches and then settling down to pasta or fish for lunch and dinner. Most settle for fish and chips.It's usually a greasy messy affair  however there is a way to get around it..Baking .

Melissa Clark wrote about this as well as experimented with it in her A Good Appetite column in yesterday's New York Times Food section. This British classic is tasty yet loaded with grease. Traditionally both the fish and the potatoes are fried in deep fat . This does lead to a crunchy batter for the fish and a golden fry, however every bite is loaded with grease. It's not only bad for digestion ,it' can be to much. Home chefs want a balance of crunchy and flavorful. Ms. Clark has found that this comes in baking. It eliminates the need for a sometimes dangerous deep fryer along with making the dish relatively healthy.The end result is more or less the same, but without that greasy coating on the tongue and an equally greasy aftertaste. Another plus is that its not a heavy batter but a coating of light, panko breadcrumbs. As for the fish cod is the most traditional, Ms Clark also recommends hake too or any white fish. As for the potatoes russets work well here. These are the brown Idaho  potatoes also used for baking and will give a mealy, substantial chip.The dish can be served with malt vinegar or a homemade tartar sauce.

The first step in making fish and chips is prepping the fish. The oven should be first preheated to 500 degrees Farenheit  and two pans, one for the hake or cod and a second for the potatoes should be placed inside. Then it's browning the breadcrumbs  in olive oil, thyme and garlic first because the crumbs don't brown in the oven. Afterwards dredge the fish fillets  in plain flour , then a mix of eggs and Dijon mustard before getting a final coating of breadcrumbs.Make sure each piece is well coated before baking.This process can be done up to four hours before cooking if you want to do it earlier in the day.Cut the potatoes into 1/4 inch sticks to ensure that they'll be crispy on the outside and tender on the inside. They should be tossed in oil along with salt and pepper.Olive oil is the preferred oil to use here.Spread both the fish and chips on the two preheated baking pans and reduce the temperature to 425 degrees Farenheit The fish should be flaky and tender when done while the chips should be  a golden brown. Serve with a homemade tartar sauce as Ms. Clark recommends but you can also go traditional and serve with a malt vinegar or just ketchup.

Fish and chips are an appropriate Good Friday meal. It's a healthier spin on the traditional recipe while sticking to religious traditions. People can enjoy a tasty good for you lunch or dinner while observing the holy day.

Fish On Fridays

Now that it's Lent in some Christian religions, the faithful are observing some of customs and rites of the season. One is forgoing meat on Fridays and opting for fish . Doing such  will introduce home chefs to different kinds of fish and ways to cook them. It's a step up ,leading to a healthier diet,

Tilapia is a hot fish right now, even though it's been eaten for centuries. Originally called Saint Peter's fish It is high in Omega 6 and a good source of protein along with having the lowest levels of  mercury for any fish.It can be grilled or baked and is easy to prepare. Try it as a taco filling with cucumber relish or baked with a side of couscous. Tilapia can even be turned into panko crusted fish sticks , with a side of fries, Both can be baked instead of deep frying. Another tasty fish is the traditional cod.This is the kind used in making the traditional English dish fish and chips. As unhealthy as the dish is, it is sheer heaven in taste when it has a thick crispy crust and deep fried. Use British beer in the batter for an authentic taste and have plenty  of malt vinegar for dousing. If you want something lighter, then try it sautéed  in an easy lemon sauce .Serve with a green salad and it makes for a nice , healthy dinner.

For more ambitious home chefs  there is boulliabaisse, the famed French  Provencale fish stew.It has clams, shrimp and fish  fillets cooked with different spices such as bouquet garni and saffron for half an hour , There is also the added prep of sautéing onions and pepper too for the mix as well Making the stew is worth all the labor because it's one of the most delicious seafood dishes out there.if you want exotic but without all the work there is Chilean sea bass.This toothy prehistoric looking fish has been a top player on the culinary scene for the past quarter century. It's tasty cooked filet style in a simple salt and pepper crust with a white wine sauce.It is also good pan seared with mushrooms in a Marsala wine sauce.Ofcourse there is tuna fish, the easy go to . This can be made into a simple salad Nicoise with fresh veggies and hard boiled eggs.It can also be used in a tuna and herbed rice salad as well. Always used the Italian imported one in oil as opposed to the American canned one in water.It's more flavorful and has a silkier texture.

You can observe Lenten Fridays with a traditional fish dinner,It;s a great way of introducing the family to seafood and different , fun recipes.They may want seafood all year round then, instead of just during Lent,