FISH for LENT

Whether you abstain from eating meat on Fridays during Lent or you’re simply looking for new ways to cook with fish, give these tasty recipes a try this spring

Fish and Chips Fried with a fluffy beer batter and served with a Creole mustard sauce, this recipe is a fun spin on the popular British dish. Makes 4 to 6 servings ½ cup mayonnaise3 tablespoons Creole mustard2 tablespoons chopped capers1½ teaspoons fresh lemon juice2 tablespoons plus ½ teaspoon Creole seasoning, divided4 large russet potatoesVegetable oil, for frying1¼ cups all-purpose flour¼ cup cornstarch1 teaspoon baking powder1 (11.2-ounce) bottle beer4 (6-ounce) boneless skinless catfish fillets, cut into 4-inch piecesLemon wedges, to serve Combine mayonnaise, mustard, capers, lemon juice, and ½ teaspoon Creole seasoning in a small bowl. Cover and refrigerate until ready to use. Cut potatoes into 3x¼-inch pieces. Place in a large bowl with enough cold water to cover. Let stand for 10 minutes. Pour oil to a depth of 2 inches in…

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Cuisine at home (Digital) - 1 Issue, Spring 2025

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