Page 38 - South Mississippi Living - March, 2025

DINING
Faith, Fellowship,
St. Peter the Apostle’s Lenten Tradition
story and photos by Kimberly C. Rasmussen
Mardi Gras season is officially upon us! For most, this means king cake, royalty, and celebrations of all kinds. While I thoroughly enjoy the fanfare, Mardi Gras also signals my favorite post-revelry pastime: Friday fish fries! With the season of Lent looming, it’s time for churches across the Coast to dust off their fryers and start heating up the peanut oil.
Catholics worldwide abstain from eating meat on Fridays during Lent to honor Christ, who shed his blood and gave his life for us. Lenten fish fries have become a way for church communities to come together over a meal and celebrate the season. One church that stands out along the Gulf Coast is St. Peter the Apostle Catholic Church in Pascagoula.
In 2009, Edna Fields and Fannie Joseph decided
St. Peter’s needed to offer a Friday fish option for
its parishioners. With a host of amazing cooks who volunteered in the school cafeteria and for church events, Fields and Joseph knew a regular fish fry would be a hit. Over the years, this once-a-year event evolved into a regular fundraiser, taking place two to three times a year in addition to the Lenten fish fries. Today, Gwendolyn Thompson and Eunice Hill co-chair this endeavor, and I can tell you firsthand – these ladies run a kitchen with charm while keeping things running like clockwork.
A typical fish fry dinner consists of fried catfish fillets, two sides, bread, and a dessert. St. Peter’s doesn’t stray from this tried-and-true formula. From washing the fish to the delicate breading stage (using a secret cornmeal- based recipe known by only two parishioners) to sifting and frying, each step is crucial. Made-from-scratch
sides, such as the staple mustard-based potato salad and baked beans, are prepared fresh, along with the delicate and delicious assorted desserts that accompany each meal.
Every person in the St. Peter’s kitchen knows their role, loves their role, and takes great pride in their contribution. Only one person is allowed to batter the fish, only one to fry it, and two are solely responsible for desserts. It’s a beautiful symphony of people coming together for a wonderful meal, truly representing what it means to walk together in faith.
And while Lenten fish fries are, of course, all about fish, don’t forget about the second star of the show: St. Peter’s famous seafood and sausage gumbo. A secret recipe for more than 75 years, known only by Celeste Thompson and Carlena McElroy, St. Peter’s gumbo has a dedicated following from its early days at the Jackson County Fair to its current status as a menu staple at St. Peter’s events.
Hill, the daughter of Thompson, loves serving the gumbo – even though she’s the only one tall enough to see over the large pot! She boasts that the roux is the soul of the gumbo, much like these gatherings are the heart of St. Peter’s parish. And although the gumbo contains sausage, Hill encourages everyone to pick up a gallon to-go and enjoy it any time during the Lenten season.
St. Peter’s is just one of many Catholic churches serving up crispy, flaky fried fish this Lent, but they are easily one of the best. Their fish fries begin Friday, March 7, and run through April 11. I guarantee you won’t be disappointed!
38 | March 2025
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