![]() Petite, full portion or all-you-can-eat options are available. What: Atlantic cod (baked or fried) and walleye (fried) served with choice of potato, coleslaw, rolls, butter, beverage and pie. A sampling of metro Detroit fish fry offerings First United Methodist Church The Archdiocese of Detroit even has a handy web site,, that includes a searchable database of fish fries nearby. Most of the area fish fries are run by volunteers and benefit charity or specific organizations or programs. It also serves homemade mac and cheese and goes through about 15 pounds of pasta for each fish fry. On average, Avery said, the Clawson group goes through nearly 140 pounds of fish. John Avery, who leads the fish fries, said the menu includes fried pollock, baked tilapia and crab cakes. It's known in the area for its all-you-can-eat buffet. The Knights of Columbus Hall in Clawson ramps up its monthly fish fries every Friday during Lent. Kozadinos said since taking over he has tweaked the recipe some, but won’t reveal the secrets. It’s a beer batter that uses Drake’s batter mix as a base. Drake's, based in Marshall, is a staple in many restaurant kitchens. He says it's the church's batter that makes it special. Mary's sources and hand-cuts Atlantic cod, then serves it baked or fried. “We serve between 200 and 400 dinners each week, depending on the week and other competing events in the area,” Kozadinos said. Mary's School and relies on a slew of parents and school kids as volunteers. "It’s also an opportunity for kids to volunteer and build service hours." "It’s nice to be able to do this for the school or church that my own children go to," Kozadinos said. This is the fifth year that Anthony Kozadinos will run the fish fry at St. More: Archdiocese of Detroit asks Catholics to post Ash Wednesday selfies Options include cod or walleye, baked or fried, and served with potatoes, coleslaw, roll and a beverage. Since its inception, Huber said, the fish fry benefits the church's youth programs. “By the last couple of dinners, we will feed about 500 people in 2½ hours and go through about 250 pounds of fish,” Huber said. For those with smaller appetites a petite portion is available. Typically, four dinners are held every other Friday during the Lenten season. Judging by the thousands that flock to fish fries each year, it appears to be a tradition that isn't going away.Īt Royal Oak First United Methodist Church, Tim Huber knows a few things about fish.įor the past 24 years, Huber has overseen the church's Friday fish fry. It's the time of year when churches, schools and fraternal organizations preach the gospel of their fish fries, luring those avoiding meat on Fridays during Lent. Fridays through April 15.From Clawson to Grosse Pointe Park and Royal Oak to Wyandotte, the fish fryers are heating up for the Lenten season that begins Wednesday and lasts through Easter. Weekly specials will be announced online at /Fish-Fry. Cash, checks (payable to Saint Ambrose Parish) or Mastercard and Visa (for orders over $10) accepted. Dine-in or to-go enter Hilkert Hall through Pearl Road doors. One piece fried or baked fish, $5.50 cabbage and noodles, $5.50 mac and cheese, $5 New England clam chowder bowl, $5 fries, $3 steamed vegetables, $2 applesauce, $1.50 slaw, $1.50. A la carte menu: Pierogis (12 pieces, $12.50 six pieces, $8.50 four pieces, $6.50). Family options serves a family of four, includes main dish (baked and fried fish and pierogi options) and two premium sides and four regular sides, $48. Regular side options: Steamed vegetables, applesauce, slaw. Premium side options (choose one): Cabbage and noodles, fries, two pierogis, mac and cheese. Fridays March 4 to April 8.ĭinner options are $12.50: Two pieces of baked or fried white fish with two sides or nine potato and cheese pierogies with two sides. 32929 Lake Road, Avon Lake, 44, /fishfry. Dine-in, takeout and drive-through available advance online ordering available. Water and coffee included for dine-in only. Homemade soup (12 ounces): New England clam chowder, $7 tomato bisque (gluten-free), $6. A la carte sides are $2: Tater tots, pierogi and onions, cabbage and noodles, mac and cheese, baked or sweet potato. Options: Baked cod with mango chutney (gluten- and dairy-free), $14 butterfly shrimp, breaded and fried, with cocktail sauce, $15 baked Lake Erie walleye with caper-butter sauce (gluten-free), $16 baked Verlasso salmon, with chardonnay-dill sauce (gluten-free), $17 breaded and fried Lake Erie perch, with tartar sauce, $18. Seafood entrée (6-ounce portion, sauce on the side), includes slaw and steamed green beans.
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