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The Friday Fish Fry: Season 2, Episode 33
It's fish fry time, and that means Fish Fry Friday!
I love fish fries! The crisp crust of fried haddock, the tender flake of baked cod, and the banquet of side dishes -- french fries, mac & cheese, cole slaw, stewed tomatoes! -- and a sweet delight at the end. It's even better when it's a community meal, served by volunteers and enjoyed at long tables with folks you may or may not know (and with the desserts being a huge spread of homemade wonders to choose from).
So I did an episode on them. What's in a fish fry, why we do them, how they started, and where to find one locally (Don't miss the links below!). There's an interview with the two people who run the huge fish fry at St. John The Evangelist in Bellefonte, where they take us behind the scenes to tell us how and why it works. (You guys are crazy about french fries!). And I've got some interesting fish fry facts along the way, like the Irish monks who managed to come up with an excuse to eat roast goose during Lent, and the broad history of fish fries in America.
What else? There's a Lock Haven follow-up: a visit to the Main Street Grill for dinner and cocktails. And not to bury it, but big news on the sponsor I've been hinting about! Here's a hint: listen for news on the Hoppy Valley Brewers Fest.
Next episode? We're finally back to town profiles, as I visit Mansfield, and interview Jarrod York at Yorkholo Brewing. Two weeks!
Until then? Tomorrow is fish fry Friday, go get some! Remember: TELL YOUR FRIENDS!
Altoona diocese fish fry guide
Harrisburg diocese guide
WTAJ guide
PennLive guide
This episode uses these sounds under the following license:
Creative Commons CC BY 4.0
https://creativecommons.org/licenses/by/4.0/
"Champ de tournesol" by Komiku at https://www.chosic.com/free-music/all/
arrow-impact-87260 Sound Effect found on Pixabay (https://pixabay.com)
"Glow" by Scott Buckley | www.scottbuckley.com.au
Music promoted by https: //www.chosic.com/free-music/all/
All sounds sourced by STAG Music Librarian Nora Bryson, with our thanks.
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By Lew Bryson
4.7
2727 ratings
It's fish fry time, and that means Fish Fry Friday!
I love fish fries! The crisp crust of fried haddock, the tender flake of baked cod, and the banquet of side dishes -- french fries, mac & cheese, cole slaw, stewed tomatoes! -- and a sweet delight at the end. It's even better when it's a community meal, served by volunteers and enjoyed at long tables with folks you may or may not know (and with the desserts being a huge spread of homemade wonders to choose from).
So I did an episode on them. What's in a fish fry, why we do them, how they started, and where to find one locally (Don't miss the links below!). There's an interview with the two people who run the huge fish fry at St. John The Evangelist in Bellefonte, where they take us behind the scenes to tell us how and why it works. (You guys are crazy about french fries!). And I've got some interesting fish fry facts along the way, like the Irish monks who managed to come up with an excuse to eat roast goose during Lent, and the broad history of fish fries in America.
What else? There's a Lock Haven follow-up: a visit to the Main Street Grill for dinner and cocktails. And not to bury it, but big news on the sponsor I've been hinting about! Here's a hint: listen for news on the Hoppy Valley Brewers Fest.
Next episode? We're finally back to town profiles, as I visit Mansfield, and interview Jarrod York at Yorkholo Brewing. Two weeks!
Until then? Tomorrow is fish fry Friday, go get some! Remember: TELL YOUR FRIENDS!
Altoona diocese fish fry guide
Harrisburg diocese guide
WTAJ guide
PennLive guide
This episode uses these sounds under the following license:
Creative Commons CC BY 4.0
https://creativecommons.org/licenses/by/4.0/
"Champ de tournesol" by Komiku at https://www.chosic.com/free-music/all/
arrow-impact-87260 Sound Effect found on Pixabay (https://pixabay.com)
"Glow" by Scott Buckley | www.scottbuckley.com.au
Music promoted by https: //www.chosic.com/free-music/all/
All sounds sourced by STAG Music Librarian Nora Bryson, with our thanks.
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