St. Colman Lenten fish fry set to return

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Today is Ash Wednesday — the first day of Lent — and while there was a disruption in tradition due to the pandemic, St. Colman of Cloyne Catholic Church is once again kicking off the season this Friday with the annual First Knights of Columbus Lenten Fish Fry.

Lent lasts six weeks and ends April 14 this year as it lasts 40 days, not including Sundays. St. Colman will host a Fish Fry every Friday through April 8. The location of the dinners will be the Parish Hall, 219 S. North St. in Washington Court House.

As previously reported and according to Tina Garland, the parish business manager, part of the Catholic faith is not to eat meat on Fridays during Lent — but they will eat fish.

The doors will open for dinner at 4:30 p.m. The cost for dinner varies. A full dinner includes an entree, vegetable, potato, drink and dessert.

The fish dinner will cost $15 per adult, $12 for those ages 65 and over, and $10 for children. The popcorn shrimp dinner will cost $10 per adult, $9 for those ages 65 and over, and $8 for children. The grilled cheese dinner will cost $7 per adult, $6 for those ages 65 and over, and $5 for children.

For a fish sandwich or Fish Tail (without the whole dinner), the cost will be $7. A grilled cheese (without the dinner) will be $5.

Anyone in the community is welcome to attend.

Information in this article was provided by Jim Garland. Photo submissions from community members enjoying the local Lent fish fries will be accepted and considered for publication. Submit photos to journalist Jennifer Woods at [email protected].

St. Colman of Cloyne Catholic Church will be hosting its annual, weekly fish fry during Lent starting this Friday. All in the community are welcome to attend.
https://www.recordherald.com/wp-content/uploads/sites/27/2022/03/web1_thumbnail_group-pic.jpgSt. Colman of Cloyne Catholic Church will be hosting its annual, weekly fish fry during Lent starting this Friday. All in the community are welcome to attend. Courtesy photo

By Jennifer Woods

[email protected]

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