Ash Wednesday kicked off the 40-day Lenten period leading up to Easter and, with it, the beloved tradition of Friday night fish fries.
But what if you’d rather spend a cozy evening at home, or simply love fried fish any night of the week?
This Mexican fish recipe from PBS chef Pati Jinich’s new cookbook, “Treasures of the Mexican Table,” is an unconventional option for those who associate Lent with the traditional favorite of cod. Mexican “through and through,” you’ll find variations of it up and down the coast, Jinich writes, with different cooks and restaurants adding their own spin with different chilies.
Her take on the dish treats fish lovers to delicate filets of flounder first seared in hot butter, and then topped with a nutty, garlicky sauce of slivered almonds sauteed in butter with slivers of dried guajillo chiles and thinly sliced garlic. It’s full of flavor, with a nice, crunchy texture. Even better: The entire dish takes about 10 minutes start to finish.