Skip to content

stjohnvalleyne.org

  • Increase font size
  • Decrease font size
  • Default font size
Home Parish Bulletin
St. John's Fish Fry PDF Print E-mail

Fish Symbol

St. John's Fish Fry will be held every Friday in Lent (March 2, 9, 16, 23 & 30) from 5:00pm to 8:00pm.

Adults $10.00  Children $4.00 

 Serving: Fried carp, pollock & shrimp 
              Baked potato or chips, coleslaw & bread 
              Mac & cheese is available for child's substitute  

Coffee & lemonade are provided with the dinner.  Beer & wine are $2.00.  Pepsi products are $1.00.  There are also, deserts available for a free will offering.  

If you would like to order take-out, please call 359-5217.

Nothing ushers in Spring like the St. John's Fish Fries, held on Friday nights during Lent. Young and old alike come to not only feast on the great food, but socialize with friends from the area. It is truly a time that parishioners and everyone in the Elkhorn Valley and surrounding areas anticipate.

It all begain in 1966 to raise funds for the kitchen in the new parish hall and was initiated by the Altar Society. The menu consisted of carp, coleslaw, white or rye bread, potato chips and pickle, and of course, home-made desserts.

Each week of the Fish Fry, someone drove to "Joe Tess's" restaurant in South Omaha to pick up the carp. Initially, the fish was cooked in deep fat fryers borrowed from the Valley OPPD Home Service Department, supplemented by fryers workers brought from home.

The coleslaw was made on Thursday by the ladies of the parish shredding heads of cabbage on a sauerkraut cutter and grating the carrots in a parishioner's home. Today, the cabbage and carrots are bought pre-cut and shredded, but the heated dressing recipe is the same one used in 1969.

Today, 160 pounds of coleslaw are prepared weekly.

As the years passed, the fish menu grew to include carp, pollock, and shrimp, and diners have a choice of baked potatoes or chips, with the rest of the menu remaining the same. Additionally, a children's menu has been added, offering peanut butter and jelly sandwiches and macaroni and cheese.

Many parishioners work from Thursday afternoon until late Friday night, to make the Fish Fry operate, filling positions from cooking and serving the food and pouring beverages to bussing tables, mopping the floors, and washing the pots and pans. For the past 10 years, Jim Janovsky has been the "manager" of the event, while Don Leistra has been a mainstay in the kitchen.

Everyone at St. John's looks forward to the continued success of the annual event for years to come.