changes are coming to the lone Catholic Diocese of Pittsburgh fish fry in the Quaker Valley area.
Patrons of the Divine Redeemer Parish’s St. James Church in Sewickley will see a new express take-out line, department heads wearing headsets like NFL coaches as well as some changes to the menu.
They also will have another opportunity for food and fellowship because — for the first time in many years — the kitchen will be open on Good Friday.
Volunteers met Feb. 6 to go over all the changes, welcome some new faces to the operation, do taste testing and provide feedback.
The workshop was led by fish fry coordinator and parishioner Bill Monski, who was very enthusiastic about the coming season.
“We’ve been looking at our weaknesses in the past and trying to approach this year with a new perspective on how to more efficiently serve our customer base,” Monski said.
“We believe the changes that we’ve put in place will not only speed up service, but will get a much fresher product to the customer.”
New express lane
Those who just want a fried fish sandwich and some fries to go will be able to get in and out quicker through a grab-and-go line. It will only be for those items.
Monski said the idea was inspired by a bus driver and a few people who just wanted the basics.
“We would have a significant number of people coming in (who) were trying to get something to eat and were sitting there waiting, and all they wanted was a fish sandwich,” Monski said.
Sandwiches will be wrapped like hoagies to keep them fresher instead of just placed in foam boxes as in previous years.
The new line will be in the take-out area on the main floor of the church.
The dine-in area and kitchen is on the lower level. A bake sale is planned for both levels.
Quicker communication
New Synco headsets will be used by department heads, like Monski and master chef Terry Sexton, and a take-out leader to improve communication.
They used runners at previous fish fries to alert kitchen staff when take-out was running low on supplies.
Last year, volunteers attempted to incorporate an intercom system with marginal improvement.
Monski said the headsets will help eliminate gaps in service.
“If you weren’t next to the intercom, you didn’t hear what was happening,” Monski said. “We wanted to get to the point where we have communication directly going to the kitchen.”
Good Friday
Being open on Good Friday came as as result of conversations between organizers and the Rev. Brian Noel.
The kitchen is expected to be open right after the service.
Noel said it is something that members of his flock have requested, and there are a few other churches within the diocese that offer fish on Good Friday.
“People look forward to that,” Noel said. “It gives them a nice connection between the commemoration of our Lord’s passion and something we can move into in a penitential way.”
Noel also commended the fish fry committee for its proposed changes and how everyone has navigated things the past few years after the pandemic.
“We just weren’t ready after covid and getting things back to introduce that expansion of one more week,” Noel said. “Now, I think we’re ready to do it.”
Fish fry proceeds benefit the parish and its programs.
It raised $23,000 last year. This year’s goal is $27,000.
Good Friday is expected to bring in about $4,000 more for the church.
Sexton and Monski are trained in proper food handling and have been ServSafe certified through the Allegheny County Health Department.
They expect to serve 350 to 450 fried cod pieces, 110 to 150 baked cod pieces, about 90 to 100 pieces of salmon and 60 crab cake meals.
Sexton said the fryers are set at 375 degrees with fish taking between three to five minutes to cook. Pieces reach between 140 to 145 degrees. Warmers are set at about 170 degrees, keeping everything as fresh and safe as possible.
Sexton has volunteered at the fish fry the past 14 years. He oversees a crew of seven in the kitchen with each manning specific stations. Most of the volunteers have at least five years of experience.
“I’m very confident in the process that we have in place,” Sexton said. “It works really well. Come and enjoy. You will not be disappointed.”
Menu and supply chain
The menu includes baked or fried cod, baked crab cakes, grilled salmon, pierogies, buttered noodles, grilled cheese sandwich, mac and cheese, cole slaw, green beans, applesauce and fries.
Pizza has been replaced with grilled cheese sandwiches.
Monski said the pizzas were not selling as well as originally thought, and the sandwiches may prove to be a better option for children and folks who don’t want fish.
Most of the food is supplied by Nappie’s Foods in Imperial. Vegetables are from Sunfresh Food Service. Sandwiches are made with Mancini buns.
There is a new pierogie supplier.
Last year’s mashed potato-filled dumplings were provided by St. George Ukrainian Catholic Church in Pittsburgh’s Brighton Heights neighborhood.
This year, pierogies will come from SS. Peter & Paul Ukrainian Catholic Church in Ambridge.
Monski said St. James parishioners have more of a connection to the Ambridge area than the city, and he wanted to support a local church.
Volunteer support
Sexton has deep connections to the parish. He married his wife, Debra, at St. James 46 years ago. She also helps out with the fish fry coordinating youth volunteers.
Church youths earn community service hours toward their confirmation by being a part of the fish fry.
Debra Sexton, a retired parish teacher, has been a part of the fish fry for decades.
“This is like a family to me,” Debra Sexton said. “People are wonderful. We certainly get tired, but you see a lot of these people come in year after year. You miss it after it’s gone. It’s only seven weeks.”
She works alongside fellow volunteer coordinator Cheryl Laney.
About 30 adults and 30 youths have signed up to volunteer.
Laney said she gets overwhelming support from students, including several students from Sewickley Academy and the Quaker Valley School District.
They help serve the food, fill orders, check on tables and clean up.
“It’s so impressive to see what these kids do, (and) it’s so amazing,” Laney said.
Folks dining in will be greeted by parishioners Betty Carroll and Gloria Vescio.
They have been handling orders and payments for the past few years and are excited to be back.
“I like doing things like this,” Carroll said.
“I like doing things for the church.”
The fish fry will be open from 4:30 to 7 p.m. at 200 Walnut St.
Online orders will be accepted from 3 to 6 p.m.
For details about St. James’ fish fry, visit drfishfry.com.