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.
