Good morning! On this optional memorial of St. Polycarp, Matt Swaim and Anna Mitchell talk to Dr. Marcellino D’Ambrosio about the connection of St. Polycarp to the apostles, and the meaning of his martyrdom. Other guests include pastoral counselor Kevin Prendergast on taking responsibility for our actions, and Rita Heikenfeld to discuss Lenten food traditions from around the world. Plus news, weather, sports and more…
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St. Polycarp Collect
God of all creation,
you gave your bishop Polycarp the privilege of being counted among the saints who gave their lives in faithful witness to the gospel.
May his prayers give us the courage to share with him the cup of suffering and to rise to eternal glory. We ask this through our Lord Jesus Christ, your Son, who lives and reigns with you and the Holy Spirit, one God, for ever and ever.
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Rita Heikenfeld’s Fried Fish with Pretzel Crust
Wow! is all I have to say about this recipe. We had some for dinner with a side of broccoli and slaw. This recipe makes excellent fish for sandwiches, too. Soo good! The pretzels make the fish extra crunchy. Sub in gluten free flour and pretzels if you like.
12-16 oz. filets, thawed and patted dry if frozen – I used cod filets
Mix together and place in shallow plate:
3/4 cup flour
1 teaspoon seasoning salt or regular salt – I used Lawry’s seasoning salt
Freshly ground black pepper to taste – I used several grinds
In separate bowl, beat lightly:
2 eggs
In another bowl put:
1/2 generous cup crushed pretzels – I used pretzel sticks but your favorite will work (I’m thinking next time I might try the spicy flavored pretzels)
Neutral oil, like Canola or Corn oil, for frying heated to 350 degrees ***- I used a 10″ saute pan and filled it with 1/2″ oil
Dry fish with paper towels. Then dredge all over in flour, then dip all over in egg and then place in crushed pretzels, coating very well all over.
Fry until golden brown on both sides – in my skillet it took about 5 minutes total, but my fish was not real cold. You’ll know it’s done when it flakes with a fork. Serve with tartar sauce.
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