The Savvy Yinzer’s Guide to: The Fish Fry
And did you know ...
PHOTO: ADOBE STOCK
Ash Wednesday falls on Feb. 18 this year, so Fish Fry season can’t be far behind.
Catholic or not, chances are good you’ve brought home a few to-go boxes of crispy fish, salty fries and sour cole slaw from a local church, fire hall or scout pack in your time. In an immigrant-heavy city such as ours, religious conviction quickly becomes cultural tradition. Makes a killer fundraiser, too. Praise Cod!
And did you know …
Fasting
In the early centuries of the Catholic Church, Lent wasn’t just about skipping meat on Fridays. Fasting rules often limited believers to one meal a day, with no meat, dairy, or eggs for the entire 40-day season. Compared to that, a plate of fried fish, fries and coleslaw feels downright decadent.
Why Fish?
Fish became the default Lenten protein because church law defined meat as flesh from warm-blooded animals. Fish — cold-blooded and widely available — didn’t count. That technical distinction shaped centuries of menus and helped turn Friday fish into a lasting culinary tradition rather than a temporary loophole.
Fried, Please
Frying fish wasn’t originally about flavor — it was efficient. Hot oil cooked large quantities quickly, fed crowds cheaply, and masked inconsistent fish quality. Churches and community halls could serve hundreds of meals in a short window, making fried fish the most practical choice for Lenten gatherings.
High Heat
Looking for the single biggest factor in good fried fish? It isn’t the recipe — it’s oil temperature. Fish fried below about 350°F absorbs oil and turns greasy; too hot and the coating burns before the fish cooks through. Consistent heat is why experienced fry cooks obsessively watch thermometers and fry in small batches.
Rest
Great fried fish doesn’t go straight from oil to plate. Letting it rest briefly on a rack — not paper towels — allows excess oil to drip away while keeping the coating crisp. Paper towels trap steam, softening the crust. A short rest sets the batter and preserves that just-fried crunch everyone wants.
