Illinois

SLIDESHOW: The Art (And Heart) Of Virgil's Lenten Fish Fry

Northern Public Radio | By Susan Stephens

Published April 7, 2017 at 5:53 AM CDT

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The finished product and the star of the evening

Maddee Muuss / WNIJ

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Chuck Glatczak shows off his perch breading technique

Susan Stephens / WNIJ

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Jenna Dooley

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While the perch thaws, the cod is seasoned and will be baked. Volunteers start prep work Friday late morning well before the dinner.

Jenna Dooley

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Coordinator Kathy Volkening seasons the fresh cod for the dinner. She calls the distributor starting in January to determine the market price of the fish.

Jenna Dooley

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The church offers baked cod and fried perch each Friday during Lent. They serve between 450-600 people for the meals.

Jenna Dooley

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Joe Monachello and Ron Hylland scrub potatoes which will be served with the meal. They scrub more than a hundred each Friday.

Jenna Dooley

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The perch thaws and will be deep-fried in the next few hours. Volunteers have plenty to do between noon-3 p.m. including washing and wrapping potatoes and seasoning the cod

Jenna Dooley

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The buffet-style fish fry at SS Peter and Paul in Virgil.

Maddee Muuss / WNIJ

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Father Perfecto Vasquez of SS Peter and Paul in Virgil

Maddee Muuss / WNIJ

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Maddee Muuss / WNIJ

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Pam and Roger Carlson, fish fry aficionados and first in line

Maddee Muuss / WNIJ

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Maddee Muuss / WNIJ

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Volunteer Nancy Monachello helps season the cod. The recipe includes wine and garlic. The recipe has been passed down from longtime parishioner Kate Schramer, who is now deceased.

Jenna Dooley

Volunteers at Sts. Peter and Paul Catholic Church in Virgil, Illinois have one last fundraising push this Lenten season. Each Friday during Lent (not including Good Friday) dozens of parishioners lend a hand to make the annual Fish Fry fundraiser a success. They serve between 450-600 people within a three hour period each week. The money raised helps with building and utility upgrades. It's also an opportunity to share the true message behind the season with others.

We decided to take a peek behind the curtain...

Public Radio 101 graduates Maddee Muuss and Dana Vollmer contributed to this report.