Cod Sliders: Premium pub-style battered cod topped with tartar sauce and pickles, served on a soft potato bun. Served two-sliders to a basket with fries and coleslaw at the suggested price of $8.99.

Availability: through April 26 (at stand-alone locations only)

BojAngler Fish Sandwich (pictured at left):  Wild-caught Alaskan Pollock filet  dusted with Bojangles’ Cajun-inspired seasoning blend, served with a slice of American cheese and a dollop of creamy tartar sauce on a toasted, buttered bun, $5 for two sandwiches or a combo meal.

Availability: February 17 through early April

Baked Cod Individual Meal: Oven baked cod filet with a choice of any two sides and cornbread, $8.99.

Availability: February 26, then Fridays through April 10, all Easter weekend, until April 12.

Fish and Dozen Shrimp: A piece of Signature Batter Dipped Fish and 12 Batter Dipped Shrimp, choice of two sides and hush puppies, price TBD.

Double Dozen Shrimp (pictured): Twenty-four Battered Dipped Shrimp, choice of two sides and hush puppies, price TBD.

Double Down (pictured): Two pieces of Signature Batter Dipped Fish, two dozen Battered Dipped Shrimp, choice of two sides and Hush Puppies, price TBD.

Availability: end of February until just after Easter. 

Cedar Plank Salmon (pictured): Grilled, glazed and caramelized on a smoldering cedar plank, served with choice of two sides and a corn bread muffin, $15.49.

Sweetwater Catfish Fingers Appetizer: Catfish lightly breaded with Cajun-seasoned cornmeal and flash-fried, served with rémoulade sauce, $8.99.

Sweetwater Catfish Fingers Platter: Catfish lightly breaded with Cajun-seasoned cornmeal and flash-fried, served with rémoulade sauce, choice of two sides and a corn bread muffin, $13.99.

Availability: February 24 to April 12 

Original Crispy Cod Sandwich: Fried cod served on a buttery toasted bun with a slice of melted Swiss cheese and topped with a creamy mayonnaise dill relish tartar sauce, $4.49 or with fries and beverage $7.65.

Availability: February 26, and then Fridays through April 10

Sea-Shares (pictured): A shareable plate of 15-piece shrimp, 6-piece crab cake, 6-piece fish or 9-piece chicken, $10.

Mix and Match: Choice of two of the following: 2-piece crab cakes, 5-piece shrimp, 2-piece wild-caught Alaska Pollock, and 3-piece chicken tenders, $6.

All you Can Eat Sundays:  Choice of fish or chicken and sides, $7.99.

Availability:  Sea Shares, ongoing; All You Can Eat, February 17 to 25 and every Sunday during Lent; Mix and Match starting February 25

Jamaican Jerk Salmon Taco:  Salmon filet rubbed with Jamaican jerk spices and grilled in a banana leaf, served in a house-made flour tortilla with grilled pineapple pico de gallo, shredded lettuce, Scorpion Chile aioli and fried pickled onions, $3.75.

Availability: February 1 through April 1

Nashville Hot Fish Sandwich: This new menu item features a codfish filet, hand-breaded in house-made breadcrumbs, topped with the chain’s signature Nashville hot sauce, served on a toasted hoagie roll with lettuce, tomato, pickle and spicy mayonnaise with a side of French dressing, $7.99.

Availability: February 26 through April 10

Fish Fry Pre-fixes: These Lenten lunch specials include a choice of four seafood entrées, a cup of New England Style Clam Chowder and a mini slice of house-made Key Lime Pie for $25 (suggested beer, tax and gratuity not included). Selections include:

• East Coast Fish Fry: Fried Island Creek oysters, fried New England clams, fried calamari, served with cole slaw and fries. Pair with Allagash White, $5.
• Cajun Fish Fry (Chicago location only): Blackened redfish with crawfish sauce, red beans and rice, fried sweet corn, and jalapeño hush puppies. Pair with Abita Amber Ale, $5.
• Great Lakes Fish Fry – Lake Erie perch, coleslaw, lemon butter and tartar sauce. Pair with Miller High Life, $4.
• Shaw’s Fish Fry (pictured_: Fried Ccalamari, beer-battered Alaskan cod, Ffired shrimp, French fries, coleslaw, cocktail sauce and tartar sauce. Paired with Goose Island ‘Born and Raised’ Chicago Cream Ale, $5.

Availability: Fridays, February 28 through April 10 (in-restaurant during lunch only)