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Photo Gallery: St. Alphonsus Parish fish fry in Pine Twp.

| Wednesday, March 6, 2013, 5:30 p.m.
North Journal
Lucia LoCastro, 18 months, of Wexford digs into her fish during St. Alphonsus Parish's weekly Lenten fish dinner Friday, Feb. 22, 2013. Randy Jarosz | For the North Journal
North Journal
Clockwise from front left, George Kraynik, 83; Raymond McKinney, 87; Virsel McKinney, 84; and Esther Kraynik, 84, all of Marshall Township, eat their meals during St. Alphonsus Parish's weekly Lenten fish dinner Friday, Feb. 22, 2013. Randy Jarosz | For the North Journal
North Journal
Vince Moats of Economy Borough empties a fryer of fish during St. Alphonsus Parish's weekly Lenten fish dinner Friday, Feb. 22, 2013. Randy Jarosz | For the North Journal
NOrth Journal
Nick Terzich of Gibsonia, at left, pours cheese over macaroni while Matt McSorley of Wexford stirs the mixture during St. Alphonsus Parish's weekly Lenten fish dinner Friday, Feb. 22, 2013. Randy Jarosz | For the North Journal
North Journal
Patty Smith of Cranberry prepares an order during St. Alphonsus Parish's weekly Lenten fish dinner Friday, Feb. 22, 2013. Randy Jarosz | For the North Journal
For the North Journal
Barb Sippel of Wexford and Luke Milazzo,16, of Seven Fields wrap to-go fish orders during St. Alphonsus Parish's weekly Lenten fish dinner Friday, Feb. 22, 2013. Randy Jarosz | For the North Journal

St. Alphonsus Parish, 201 Church Road in Pine Township, will have a fish fry every Friday during Lent, including Good Friday.

Online ordering at www.stals-wexford.org is new this year. Phone orders can be made after 2 p.m. on fish-fry days by calling 724-759-8659 or 412-304-1254.

Diners may eat in the St. Alphonsus School cafeteria or take their food home. Meals are served from 4:30 to 7:30 p.m. The cost is $9 for adults and $2 for children.

A meal includes a choice of entrée — breaded, fried shrimp; baked Atlantic cod; or breaded, fried Atlantic cod. Sandwiches may be requested. The dinner also includes choices for soup, side dish, salad and beverage. Items also are available à la carte.

The fish and shrimp are breaded on site Friday mornings, and the tartar sauce and cocktail sauce also are homemade each week. An assortment of homemade desserts is available each week for a small donation.

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