The Crispiest, Lightest Fried Fish Ever: Spilled Milk #306

Two toe-curling ways to eat fried fish: a sandwich and a bowl.

Are you watching my outdoor cooking show Wild Game Kitchen? New episodes air on Mondays at 7 PM ET/6 PM CT on Tastemade. Tune in Monday to see me cook mackerel! Find recipes from the show on my website.

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This will change your food life. This week you get one fish served two ways. It’s not exactly a loaves and fishes miracle, but I tried.

That feeling you have that this time of year is fried fish season is very real. Sure, springtime sees fishing openers all over the country, and a traditional fish fry or shore lunch is a large part of that cultural celebration. And I hope you make these traditional dishes some time this spring. But springtime holds an unofficial but deeply rooted significance as fried fish season, particularly in American and European traditions. This seasonal vibe is born from a blend of religious practices, cultural rhythms and the historical availability of fresh fish. In Christian communities, especially during Lent, the 40 days leading up to Easter, many abstain from meat on Fridays, turning instead to fish. Fried fish became a staple of these meatless meals. As Lent often falls in late winter to early spring, fried fish became seasonally linked to this time of year. That one is pretty obvious.

In the United States, especially in the Midwest and South, community fish fries blossomed around this tradition. Catholic churches and local organizations such as VFW halls would host Friday fish fries—often featuring catfish, cod, perch or small panfish, creating a social and culinary ritual that continues today. They also made for great fundraisers, too. Spring also coincides with fishing season openers in many regions, bringing fresh catches to markets and home kitchens. Shameless plug for the shore lunch linked above!