With Carnival Season coming to an end, Ash Wednesday signals the beginning of the Lenten Season. Louisiana is highly populated by Catholics and this season has many economic effects on local economies. Restaurants and seafood vendors experience their highest numbers of the year because Catholics and many other people who follow the tradition do not eat meat on Fridays. Many people give up luxuries or make service/sacrifices a part of their Lenten penances. For many years, I personally give up sweets for 40 days, which every year is heightened by the delivery of Girl Scout Cookies (this year I ordered Do-Si-Dos).
So if you are looking for some Lenten meals to add to your collection, I am here to help. It does not matter to me whether you are Catholic or not, please try these delightful seafood meals with your family!
Fried Catfish
Fresh Louisiana Catfish
2 1/2 lbs. fresh fillets
2 eggs
1 1/2 cups milk
1 tablespoon Tony Chachere’s Creole Seasoning
1 (10 oz.) box Tony Chachere’s Seasoned Fish Fry
Marinating thinly sliced catfish
To prepare your fillets, rinse well and pat dry. I like my catfish thinly sliced. Feel free to cut into nuggets or keep in whole fillets. No matter how you cut your fish, please make sure to remove any blood line that remains on the fish. Beat your eggs in a large bowl. Add milk and seasoning and combine. Add fish and cover. Refrigerate for up to 4 hours. When ready to fry, preheat oil to 350. Coat fish in fish fry evenly. Gently add to hot oil. When fish floats to the top and is light brown it is ready. Usually about 4-5 minutes. Serve with French fries seasoned with Tony Chachere’s Creole Seasoning.
Simple Tartar Sauce
2 cups mayo
2 tsp. mustard
1/3 cup sweet pickle relish
1/4 of a medium onion, grated
1/2 tablespoon Tony Chachere’s Creole Seasoning
In a bowl, combine all ingredients. Cover and refrigerate. Will remain good for about 4 days.
Why buy it pre-made, this is too easy!
I know this is suppose to be a sacrifice on all our parts, but you will hear no complaints from me. Gotta go folks, I’m hungry and there is hot fish. Check back with me over these 40 days of Lent for some more seafood specialities of our area.
Could you ask for more? I think NOT!
Cindy Adams-Ardoin
Food Scientist
Tony Chachere’s
