Northwoods Cooking: Quick and Easy Fish Recipes for Fridays

Northwoods Cooking: Quick and Easy Fish Recipes for Fridays

The fish fry is often served on Fridays during the Lenten season of the church year, when Christians traditionally abstain from eating meat. Lent begins on Ash Wednesday and continues until Easter.

These quick and easy recipes from Eatwell.com are a healthy alternative to fried fish.

Fish cakes in air fryer

Cooking spray

10 oz. Finely chopped white fish

2/3 cup whole wheat panko bread crumbs

3 tablespoons. Finely chopped fresh coriander

2 tablespoons. Sweet Thai chili sauce

2 tablespoons. Canola mayonnaise

1 large egg

1/8 teaspoon. salt

1/4 teaspoon. Ground pepper

2 lemon slices

Coat the air fryer basket with cooking spray. Combine fish, panko, cilantro, chili sauce, mayonnaise, egg, salt and pepper in a medium bowl and stir well until combined. Shape the mixture into four balls 3 inches in diameter.

Coat the cakes with cooking spray and place them in the prepared basket. Cook at 400 degrees until cakes are cooked and reach an internal temperature of 140 degrees, 9 to 10 minutes. Served with lemon slices.

Lemon Garlic Salmon Bites

1 tablespoon. Grated lemon peel

3 tablespoons. Lemon juice

2 tablespoons. Extra virgin olive oil

2 teaspoons. Grated garlic

1 teaspoon. Freshly ground pink peppercorns or 1/4 teaspoon. Ground black pepper, and more for garnish

1 teaspoon. salt, divided

1 pound salmon fillet, cut in half, peeled and cut into 1-inch pieces

1 medium lemon, cut into 8 slices (optional)

1 tablespoon of chopped fresh parsley

Whisk together lemon peel, lemon juice, oil, garlic, ground pepper, and 3/4 tsp. Salt together in a medium nonreactive bowl until emulsified, about 30 seconds. Add salmon and toss until evenly coated. Leave the salmon to marinate uncovered at room temperature for 15 minutes.

Position oven rack 4 inches from heat source and preheat broiler. Cover a grill-safe baking tray with aluminum foil. Arrange the salmon pieces in an even layer on the prepared baking sheet and drizzle the remaining marinade over the salmon. Sprinkle evenly with remaining 1/4 teaspoon salt. Place lemon slices on baking sheet, if using.

Grill until an instant-read thermometer inserted into the thickest part registers 145 degrees, 5 to 7 minutes. Using tongs, transfer the salmon pieces to a serving plate. Squeeze grilled lemon slices over salmon. Sprinkle with parsley and garnish with additional ground pepper if desired.

Crispy cod sandwiches

1 large egg white

2-1/4 cup corn flakes, ground

1 pound cod, cut into 4 pieces

1 teaspoon. Garlic powder

1/2 teaspoon. Ground pepper

1/4 teaspoon salt

Olive oil cooking spray

1/3 cup mayonnaise

2 tablespoons. Dill pickle relish

4 whole wheat hamburger buns

Lettuce, carrots, cucumber, radishes, cabbage, bell peppers and/or tomatoes for serving

Preheat the oven to 425 degrees. Line a baking tray with aluminum foil, place a wire rack on it and coat with cooking spray.

Beat the egg whites in a shallow dish until foamy. Place the cornflakes in another shallow dish. Sprinkle the cod with garlic powder, pepper and salt. Dip the cod in the egg whites, shaking off any excess, then cover with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the fish with cooking spray.

Bake the fish until golden brown and an instant-read thermometer inserted into the thickest part registers 145 degrees, 15 to 20 minutes.

Combine mayonnaise and relish in a small bowl. Serve the fish on bread with some sauce and vegetables.

Lowry sharpness

Lori Scarpens has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Foundation since 2017. She enjoys writing articles about the people and wildlife who call the boreal forest home.

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