fish fry

Members of the Knights of Columbus 1782, including Jason Vogel, working the fryer, and Jim Naderer, to his right, prepare fried fish meals Friday evening — a tradition dating back many years in the St. Patrick’s Parish to mark the official beginning of Lent, a time during which Catholics and other devout Christians forego eating meat on Fridays. The church serves an average of 240 meals each Friday for six weeks, selling plates of beer-battered, southern fried, spicy or baked fish fillets for $8 for adults or $5 for children. (EXAMINER PHOTO | REUBEN MEES)