St. Davids fish fry returns for the winter

The St. Davids Lions Fish Fry is back, and will continue throughout the winter, the first and third Friday of each month. While one group of Lions volunteers works outside, battering and frying fish, Leo club members take orders and money inside the club house, and another group of Lions is in the kitchen, completing the orders and getting them out to those eating in or waiting for take-out— a well-ordered routine they have perfected, and made easier by the lack of pandemic restrictions. They’ve kept their prices the same as other years, says volunteer Janet Guy, even though some prices for supplies have increased significantly. Oil, purchased in 16-litre jugs, has gone to almost $53, up from $19. And the haddock they have always used, sold in cases of 30 to 40 pieces, is now $75 a case, up from $43. Fortunately, the fries and coleslaw prices have not risen significantly, she says. Regular patrons will notice the batter has changed, but judging by the reaction last Friday, they’re finding the new recipe delicious. It’s a lighter tempura batter, replacing the recipe used by a Lion member who was in charge of the batter and has moved out of the area. For those who plan to try out the fish fry, the Leos are also collecting cans and bottles, raising money to help finance another dog guide. The next fish fry is Nov. 4.