Wow, that’s a tongue twister! Today, as always on Thursdays, I chatted with friend and colleague Matt Swaim on Sacred Heart Radio’s Sonrise Morning Show. We talked about Lent and, of course, fish.

The Significance of Fish

Fish holds various symbolic meanings in Christianity. It has been used as a secret symbol by early Christians to identify each other and is linked to several biblical stories, such as the multiplication of loaves and fishes and the apostles being called “fishers of men”.

The tradition of abstaining from meat on Fridays dates back to the earliest days of Christianity. The practice serves as a form of penance, commemorating Jesus Christ’s sacrifice on the cross, which occurred on a Friday. Early Christians adopted the custom of marking this day through a specific act of sacrifice — abstaining from eating meat, a food traditionally seen as a luxury.

FISH FRY FRIED FISH (Like they serve at Lenten fish fries)

Ingredients

Oil

1 cup all-purpose flour

1/2 cup milk – the proteins in milk help batter adhere and helps browning

1/2 cup very cold water – helps with crispiness

2 tablespoons baking powder1 teaspoon salt OR 1/2 teaspoon salt and 1/2 teaspoon or so of your favorite fish seasoning – how about a bit of garlic and onion powder!

About 2 pounds white fish, like haddock, cod, pollock – seasoned to taste

Instructions
Whisk flour, milk, water, baking powder, and salt/seasonings together until smooth. 
Heat oil in a deep fryer or deep heavy pan to 365 degrees. 
Pat fish fillets dry with paper towels to help ensure batter sticks – I do this on crumpled paper towels. Dip fish fillets into batter to coat and let excess drip off. 
Lower fillets, one at a time, into hot oil. Don’t crowd pan. Turn once, until cooked through and golden brown, about 2 minutes per side. 
Drain fried fish fillets on a wire rack over a paper-towel lined pan. (Don’t dry on paper towel alone – that creates steam).

OLD FASHIONED COLE SLAW

Ingredients

1 small cabbage shredded and chopped – can use red & green or equivalent bagged slaw mix

1 large carrot shredded 

1 cup real mayonnaise

1/3 cup sugar or to taste – can use less

2 tablespoon apple cider vinegar or more to taste 

Lemon juice to taste – not too much, a teaspoon or so

Salt and pepper to taste

Instructions

Combine mayonnaise, sugar, vinegar, lemon juice, salt, and pepper. Pour over cabbage and carrots. Mix well.Refrigerate until ready to serve.