NORTHWOODS COOKS: Quick and easy fish recipes for Fridays

Fish fries are often held on Fridays during the Lenten season of the church year, when Christians traditionally refrain from eating meat. Lent begins on Ash Wednesday and continues until Easter.

These quick and easy recipes from eatingwell.com are a healthier alternative to fried fish.

Air Fryer Fish Cakes

Cooking spray

10 oz. finely chopped white fish

2/3 cup whole-wheat panko breadcrumbs

3 Tbsp. finely chopped fresh cilantro

2 Tbsp. Thai sweet chili sauce

2 Tbsp. canola mayonnaise

1 large egg

1/8 tsp. salt

1/4 tsp. ground pepper

2 lime wedges

Coat the basket of an air fryer with cooking spray. Combine fish, panko, cilantro, chili sauce, mayonnaise, egg, salt and pepper in a medium bowl and stir until well combined. Shape the mixture into four 3-inch-diameter cakes.

Coat the cakes with cooking spray and place in the prepared basket. Cook at 400 degrees until the cakes are browned and their internal temperature reaches 140 degrees, 9 to 10 minutes. Serve with lime wedges.

Lemon-Garlic Salmon Bites

1 Tbsp. grated lemon zest

3 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

2 tsp. grated garlic

1 tsp. freshly ground pink peppercorns or 1/4 tsp. ground black pepper, plus more for garnish

1 tsp. salt, divided

1 lb. center-cut salmon filet, skinned and cut into 1-inch pieces

1 medium lemon, cut into 8 wedges (optional)

1 tablespoon chopped fresh flat-leaf parsley

Whisk lemon zest, lemon juice, oil, garlic, ground pepper and 3/4 tsp. salt together in a medium nonreactive bowl until emulsified, about 30 seconds. Add salmon and toss until evenly coated. Let the salmon marinate, uncovered, at room temperature for 15 minutes.

Position oven rack 4 inches from heat source and preheat broiler. Line a broiler-safe baking sheet with foil. Arrange the salmon pieces in an even layer on the prepared baking sheet and drizzle the remaining marinade over the salmon. Sprinkle evenly with the remaining 1/4 teaspoon salt. Place lemon wedges on the baking sheet, if using.

Broil until an instant-read thermometer inserted into the thickest portion registers 145 degrees, 5 to 7 minutes. Using tongs, transfer the salmon pieces to a serving platter. Squeeze the broiled lemon wedges over the salmon. Sprinkle with parsley and garnish with additional ground pepper if desired.

Crispy Cod Sandwiches

1 large egg white

2-1/4 cups cornflakes, crushed

1 lb. cod, cut into 4 pieces

1 tsp. garlic powder

1/2 tsp. ground pepper

1/4 teaspoon salt

Olive oil cooking spray

1/3 cup mayonnaise

2 Tbsp. dill pickle relish

4 whole-wheat hamburger buns

Lettuce, carrots, cucumbers, radishes, cabbage, bell peppers and/or tomatoes for serving

Preheat the oven to 425 degrees. Line a baking sheet with foil, place a wire rack on it and coat with cooking spray.

Whisk egg white in a shallow dish until frothy. Place cornflakes in another shallow dish. Sprinkle cod with garlic powder, pepper and salt. Dredge the cod in egg white, shaking off any excess, then coat with cornflakes, pressing to help them stick. Place on the prepared rack. Coat the top and sides of the fish with cooking spray.

Bake the fish until golden brown and an instant-read thermometer inserted in the thickest part registers 145 degrees, 15 to 20 minutes.

Combine mayonnaise and relish in a small bowl. Serve the fish on buns with some of the sauce and vegetables.

Lorie Skarpness has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing features about the people and wildlife who call the north woods home.