Friday usual means fish or shellfish for dinner in our home. From the sea or lakes, salt water or fresh, fish and seafood is on the menu — and in many homes across the land. Fish will most likely be the food choice in many Roman Catholic homes this coming Good Friday as part of Holy Week rituals and the spiritual preparation for Easter.
Fish, shellfish and seafood prepared in a variety of ways makes for a tasty meal. And so easy! Baked, fried, poached, with various vegetables on the side — potatoes definitely being a fan favourite — it's all good and delicious.
You don't have to be Roman Catholic to appreciate a good fish feast on Fridays or any day of the week. Here are several recipes to be enjoyed anytime.
Mini Potato Pancakes with Sour Cream and Smoked Trout
These little gems are best served right away, but they are quick and easy to make. Recipe courtesy of Foodland Ontario.
- 4 large potatoes, peeled
- 2 onions
- 2 eggs, beaten
- 1/4 cup (60 ml) all-purpose flour
- Salt and pepper
- Vegetable oil
- 1/2 cup (125 ml) sour cream
- 4 oz (125 g) smoked trout, in small strips
- Snipped fresh chives or small sprigs of dill (optional)
In a food processor or by hand, shred potatoes and onions. Place in clean tea towel and squeeze out excess moisture; transfer to bowl. Stir in eggs, flour, 1/2 tsp. (2 ml) salt and 1/4 tsp. (1 ml) pepper or more to taste.
In large heavy skillet over medium heat, heat a thin film of oil. Cooking a few at a time and using about 1 Tbsp. (15 ml) of mixture for each pancake, place round mounds in hot skillet; press to flatten. Cook until golden brown, about 3 to 4 minutes a side, turning once. Add more oil as needed for remaining pancakes. Drain well on paper towels.
To serve, top each pancake with dollop of sour cream. Arrange strip of trout on top; garnish with a length of chive or dill sprig.
Makes 24 appetizers.
Catfish Scallopini with Vine Ripened Tomatoes
Any mild, firm-fleshed fish fillet like haddock or sole works with this recipe. Recipe courtesy of of U.S. Farm-Raised Catfish.
- 1 large tomato, sliced into 4 slices
- Salt and freshly-ground black pepper, to taste
- 1 Tbsp. (15 ml) red wine vinegar
- 2 catfish fillets, 6 oz (180 g) each, pounded lightly into scallopini
- 1/2 cup (125 ml) all-purpose flour
- 2 eggs, beaten with 1 Tbsp. (15 ml) water
- 1 cup (250 ml) panko bread crumbs
- 2 Tbsp. (30 ml) olive oil
- 2 Tbsp. (30 ml) butter
- 6 to 8 cloves garlic, sliced
- 6 fresh basil leaves
- 1 Tbsp. (15 ml) fresh lemon juice
Preheat oven to 325F (160 C).
Place tomato slices on an ovenproof platter. Lightly sprinkle with salt and pepper and drizzle with red wine vinegar. Set aside.
Measure flour into a shallow dish, such as a pie plate. Whisk eggs with water in a second shallow dish, and add breadcrumbs to a third shallow dish.
Dip each fillet into flour, shaking off excess. Then dip into egg mixture followed by breadcrumbs, coating well.
Heat oil in a large frying pan over medium-high heat. Once oil is hot add the fillets. Cook until a deep golden brown and fish flakes easily with a fork, 4 to 5 minutes a side. Reduce heat if necessary.
Remove fillets from pan. Place over tomatoes and place platter in centre of oven to keep warm.
To prepare sauce, discard any excess oil from frying pan. Add butter to pan and place pan over medium heat. Allow butter to melt and then brown slightly. Immediately add garlic and basil leaves and swirl in pan or stir continuously to prevent burning.
As garlic softens and basil becomes crisp, add lemon juice and continue to stir ingredients together until well combined. Remove pan from heat. Remove fillet and tomato platter from oven. Pour sauce over top of fish and serve.
Potato-Crusted Catfish With Granny Smith Apple & Jalapeño Glaze
Recipe courtesy of of U.S. Farm-Raised Catfish.
- 1 Tbsp. (15 ml) EACH: Dijon mustard, Creole mustard and honey
- 1 tsp. (5 ml) cider vinegar
- 2 catfish fillets, 6 to 8 oz (180 to 250 g) each
- 2 medium potatoes, peeled and cut in paper-thin slices
- 2 Tbsp. (30 ml) olive oil
Apple & Jalepeño Glaze:
- 1/4 cup (60 ml) apple jelly
- 1 Tbsp. (15 ml) water
- 1/2 apple, peeled and diced
- 1/2 jalapeño, seeded and diced
Preheat oven to 350F (180 C). Lightly grease or line a baking sheet and set aside.
Mix together mustards, honey and vinegar. Spread mustard mixture over top of fillets and arrange potato slices over mustard, pushing down gently.
Heat olive oil in a non-stick skillet over medium-high heat. Carefully place fillets potato-side-down in skillet and pan fry for 5 minutes.
Remove fillets and place on prepared baking sheet. Bake in centre of oven for about 12 minutes, until potatoes are golden and fish flakes easily when tested with a fork.
While catfish is baking, combine glaze ingredients in small sauce pan and simmer on low heat for about five minutes. Keep warm.
Remove catfish from oven. Place on serving plate and drizzle with glaze.
Cornmeal-Crusted Trout with Fresh Jerk Sauce
The delicate texture of trout is enhanced by a light coating of cumin-scented cornmeal. Recipe courtesy of Foodland Ontario.
Fresh Jerk Sauce:
- 4 green onions, sliced
- 3 cloves garlic, coarsely chopped
- Half jalapeño pepper, seeded and coarsely chopped
- 1 sweet red pepper, cut into chunks
- 3 large greenhouse tomatoes, coarsely chopped
- 1 Tbsp. (15 ml) packed brown sugar
- 1/2 tsp. (2 ml) each dried thyme leaves, ground ginger, cinnamon, nutmeg and garlic salt
- 1/4 tsp. (1 ml) cayenne pepper
- Canola oil
- 1/2 cup (125 ml) chopped fresh coriander (optional)
- 2 rainbow trout fillets (12 oz/375 g each), skin removed
- 3/4 cup (175 ml) cornmeal
- 1 Tbsp. (15 ml) ground cumin
- 1/4 tsp. (1 ml) salt
- 1 egg
- 1/3 cup (75 ml) milk
- 4 tsp. (20 ml) butter
Fresh Jerk Sauce: Place onions, garlic and jalapeño in food processor. Whirl until coarsely ground. Add sweet pepper and tomatoes with seeds and juice. Add sugar, thyme, ginger, cinnamon, nutmeg, garlic salt and cayenne pepper; pulse until chunky and pepper is chopped, about 10 times. Don’t purée.
In large skillet heat oil over medium heat. Add sauce; boil gently, uncovered and stirring often, until thickened, about 20 minutes. Stir in coriander (if using).
Trout: Cut fish into serving-size pieces. In shallow dish combine cornmeal, cumin and salt. In another dish, whisk egg with milk. One at a time, coat both sides of fish in egg mixture and then in cornmeal mixture.
In large skillet, melt 1 Tbsp. (15 ml) of butter, over medium heat. Add coated fish, cook until golden, 3 to 5 minutes. Add remaining butter to side of pan. Turn fish, letting melted butter flow over pan before placing fish down; cook about 3 to 5 minutes. Remove to plates. Spoon jerk sauce on top and beside fish.