Growing up Catholic, all Fridays were meatless. Our go-to Friday-night dinner during Lent was always Tune Noodle Casserole. It is creamy and delicious and will bring you right back to your childhood. My mother made it, my mother-in-love, Hazel, made it, and I make it to this day. Somehow, Tuna Noodle Casserole does not seem like a huge sacrifice - it seems like heaven in a dish. Lent is, however, about sacrifice and withholding (or abstaining) from certain foods. And ironically, after all these years, it turns out that all these Lenten practices are not only good for the soul, but the body as well.
More Reasons To Go Meatless
Even if you don’t observe Lent, having a meatless night is a good idea. For one thing, it encourages variety. When meat isn’t the star of the plate, we get more creative - beans, lentils, vegetables, grains, eggs, cheese. Some of the most comforting and satisfying meals just happen to be meatless.
It’s also a gentle way to give your body a break. Meatless meals tend to be lighter, fiber-rich, and nourishing without being fussy. It’s just good, sensible eating.
A Practice Worth Keeping
What I love most about meatless Fridays isn’t really about what’s missing - it’s about being mindful that this day is different and entails a sacrifice. It’s a simple tradition, but one that quietly reminds us to slow down and reflect. And sometimes the smallest rituals are the ones that remind us what matters most.
So whether you’re observing Lent or not, consider making one night a week meatless. And trust me - no one will miss the meat nearly as much as you think they will.
FILET-o-FISH COPYCAT SANDWICH
Who doesn’t love a Filet-o-Fish during Lent? This homemade copycat version hits all the nostalgic notes but it’s fresher, crispier, and honestly way better than take-out. Light, flaky cod drenched in a cold beer batter makes this sandwich feel like a Friday Fish Fry on a bun. Once you try it, you may never look at the drive-thru the same way again.
INGREDIENTS:
½ cup all-purpose flour
½ cup cornstarch
1 tsp salt
½ tsp pepper
½ tsp paprika
1 ½ tsp baking powder
¾ cup beer (IPA preferably. You can substitute Club Soda for beer)
2 quarts avocado oil
4 (4- to 6-ounce) skinless cod filets, 1 inch thick (you could also use halibut or haddock)
4 brioche buns, toasted
4 slices American cheese
4 leaves Bibb lettuce
4 tomato slices
4 brioche buns
INSTRUCTIONS:
Begin to heat oil (should be about 1 ½” deep) in a large dutch oven over medium to 375°.
Whisk flour, cornstarch, salt, and baking powder together in a large bowl. Remove a bit of the flour mixture for dusting the fish before battering. Whisk in beer until smooth. Cover and refrigerate for 10-20 minutes.
Pat cod dry with paper towels and lightly salt and pepper both sides of the fish. Dust each piece of fish with a bit of the dry mixture to help the batter to stick better. Using a fork, dip each piece into the batter allowing the excess batter to drip back into the bowl. Place battered fish on a wire rack and let rest for a few minutes.
When oil has come to temp, carefully place two filets in the oil, dragging the filet along the surface of oil to set batter before gently dropping into oil. Adjust burner, if necessary, to maintain oil temperature between 350° and 375° degrees. Cook, two pieces at a time until lightly golden brown for about 3 minutes, turning once at about 2 ½ minutes. Using spider skimmer or slotted spoon or fish spatula, transfer cod to wire rack to cool.
Toast buns lightly. Add tartar sauce, American cheese, cod filet, lettuce and tomato with a little more tartar on the top bun.
Check out the video!
HOMEMADE TARTAR SAUCE
Nothing beats homemade tartar sauce. An easy to make recipe that hits all the right notes.
INGREDIENTS:
3 tbsp onion coarsely chopped
3 tbsp cornichons coarsely chopped (you can also use dill pickles) plus ½ tsp brine
1 tbsp capers drained
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
2 tsp lemon juice
1 tsp dijon mustard
1 tsp distilled white vinegar
1/2 tsp Worcestershire sauce
Dash of hot sauce
freshly ground pepper
INSTRUCTIONS:
Stir all ingredients to combine. Cover and refrigerate at least one hour before serving.
Check out the video!
Homemade Tartar Sauce Recipe for Fish and Chips | TikTok
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