Good Friday meal

Good Friday (or “Holy Friday”) is the most sombre day of the entire religious year and echoes that of a funeral. It is still traditionally seen as a day of fasting in Lent with Jesus dying on the cross and therefore no meat was eaten, but fish instead.

Instead of the usual Good Friday fish recipes to please the family, such as fish pie, MOLLY MAID, the professional house cleaning experts, suggest creating a twist on a traditional Good Friday meal.

Everyone loves to be able to choose a selection of foods, from adults to children and that it why Tapas are so popular amongst families. Tapas is also a great way of introducing a little variety into your fish dishes, so there is a taste to suit everyone. How about trying your hand at the below Good Friday fish recipes – in fact they are good enough to eat on any day – not just on Good Friday.

Salt Cod Fritters with Aioli

These are bitesize fish cakes, dipped into rich, creamy, garlicky aioli (shop bought to make life easier) and are irresistible as a tapas dish or starter.

Ingredients

• 1 lb salt cod already hydrated (i.e. soaked in water)
• 1 1/4 lb floury potatoes
• 1 1/4 cups milk
• 6 spring onions finely chopped
• 2 tablespoon olive oil
• 2 tablespoon chopped fresh parsley
• Juice of 1/2 lemon
• 2 eggs, beaten
• Plain (all-purpose) flour, for dusting
• 3 1/2 oz dried white breadcrumbs
• Olive oil, for shallow frying
• Lemon wedges and salad leaves, to serve

Preparation

1. Pat the cod dry with kitchen paper.
2. Cook the potatoes, unpeeled, in a pan of lightly salted boiling water for about 20 minutes, until tender. Drain and peel the potatoes, then mash with a fork or use a potato masher.
3. Pour the milk into a pan, add half the spring onions and bring to a simmer. Add the soaked cod and poach very gently for 10-15 minutes, or until it flakes easily. Remove the cod and flake it with a fork into a bowl, discarding bones and skin.
4. Add 4 tablespoons of mashed potato to the cod and beat them together with a wooden spoon. Work in the olive oil, then gradually add the remaining mashed potato. Beat in the remaining spring onions and the parsley.
5. Season with lemon juice and pepper to taste – the mixture may also need a little salt, but taste it before adding any. Add one egg to the mixture and beat it until thoroughly combined, then chill until firm.
6. Shape the chilled fish mixture into 12-18 balls, then gently flatten into small round cakes. Coat each one in flour, then dip in the remaining beaten egg and coat with dried breadcrumbs. Chill until ready to fry.
7. Heat about 3/4 inch oil in a large, heavy frying pan. Add the fritters and cook over a medium-high heat for about 4 minutes. Turn them over and cook for a further 4 minutes on the other side, until crisp and golden. Drain on kitchen paper, then serve with the allioli, lemon wedges and salad leaves.

Grilled Prawns

Another popular tapas dish, both at home and in Spain! One for the children to get the fingers messy with!

Ingredients

• ½ cup olive oil
• Juice of 1 lemon
• 2 teaspoons sea salt
• 24 medium-large shrimp (about 1 pound) in the shell with heads intact

Preparation

1. In a bowl, whisk together the olive oil, lemon juice, and salt until well blended. Dip the shrimp briefly into the mixture to coat lightly.
2. Heat a dry skillet over high heat. When the pan is very hot, working in batches, add the shrimp in a single layer without crowding. Sear for 1 minute. Decrease the heat to medium and continue cooking for 1 minute longer. Turn the shrimp, increase the heat to high, and sear for 2 more minutes, or until golden. Keep the shrimp warm on an ovenproof platter in a low oven. Cook the rest of the shrimp in the same way.
3. When all the shrimps are cooked, arrange on a platter and serve immediately.

Ceviche

For the more adventurous taste and to offer real variety, you can use almost any firm-fleshed fish, provided that it is perfectly fresh. The fish is ‘cooked’ by the action of the acidic lime juice and it is so simple to prepare. Adjust the amount of chilli according to your taste.

Ingredients

• 1 1/2 lb halibut, turbot, sea bass or salmon fillets, skinned
• Juice of 3 limes
• 1-2 fresh red chillies, seeded and very finely chopped
• 1 tablespoon olive oil
• Salt

For the garnish:

• 4 large firm tomatoes, peeled, seeded and diced
• 1 ripe avocado, peeled and diced
• 1 tablespoon lemon juice
• 2 tablespoon olive oil
• 2 tablespoon fresh coriander leaves

Preparation

1. Cut the fish into strips measuring about 2 x 1/2 inch. Lay these in a shallow dish and pour over the lime juice, turning the fish strips to coat them all over in the juice. Cover with a clear film (plastic wrap) and leave for 1 hour.
2. Mix all the garnish ingredients, except the coriander, together. Set aside.
3. Season the fish with salt and scatter over the chillies. Drizzle with the oil, Toss the fish in the mixture, then replace the cover. Leave to marinate in the fridge for 15-30 minutes more.
4. To serve, divide the garnish among six plates. Spoon the ceviche, sprinkle with coriander, and serve.

These tapas can also be accompanied with vegetarian tapas to compliment your Good Friday fish recipes such as a Spanish Tortilla and Potatas Bravas and the obligatory dish of chopped tomatoes and sliced onion.

For more interesting ideas, please visit www.easy-tapas-recipes.com

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