Scrod served in a seasoned egg batter, sautéed in lemon and white wine. That doesn’t sound like Lent food, but it is. It is also a dish on the menu at the Greenville Inn in Greenville, Rhode Island.

Heat a skillet with vegetable oil, 1/4 inch deep, about 1/4 cup for an 8-inch pan, more for a larger skillet. Cook each piece of scrod thoroughly on one side and then carefully flip it over to ...