Calvary Church Fish Pudding | Cotton Belles Delectables

For almost ninety consecutive years during the season of Lent, Calvary Episcopal Church has hosted a noonday preaching series featuring inspiring and diverse speakers.  Through the Series, which is free and open to the public, Calvary provides numerous opportunities for spiritual renewal and growth, and a deeper relationship with God.

Image credit

The Series features dynamic local and national speakers from various denominations and faiths. As part of its Lenten Preaching Series, Calvary Episcopal Church, (directions), traditionally serves this Fish Pudding on Wednesdays during Lent. With its delicious food and atmosphere of merriment, the 'Waffle Shop' provides downtowners with a unique weekday lunch, during the season of Lent, while supporting the outreach ministries of congregations throughout the city.

The Waffle Shop menu still features some of the same recipes it has served since its opening in 1928. This year, The Waffle Shop Menu (PDF here and attached) offers the Fish Pudding with potatoes, slaw and cornsticks on Wednesdays.

Calvary Church Fish Pudding ingredients

Serves 8 to 10 people 

(Recipe is multiplied for Lenten luncheons) 

To start:
3-lbs red snapper or 3 pkgs Gorton's frozen ocean perch or flounder fillets
Butter
Dill slices
Lemons, sliced
Onions, thinly sliced

For casserole:
3 eggs, lightly whisked
1 cup milk
1 stick of butter, melted (1/2 cup)
1/2 cup cracker crumbs
1 Tbsp chopped fresh parsley
1 Tbsp grated onion
Juice of 1 lemon
Sherry, to taste
Salt and pepper, to taste

For garnish:
Paprika
About 1 tsp chopped fresh parsley


Notes:

Directions

Preheat oven to 325ºF.

Dot fish with butter and arrange dill, lemon and onion slices on top. Bake at 325ºF for one hour (fish will be a little dry).

Bone the fish and shred it. Use a pastry blender to mash it up, and then place in a large saucepan.

Lightly stir eggs into pan, and heat well.

Add the milk, melted butter, cracker crumbs, 1 tablespoon parsley, onion, lemon  juice and Sherry to heat through.  Taste, and adjust salt and pepper.

Turn warm mixture into a baking dish. Set the baking dish in a pan of hot water and bake at 325ºF for about 30 minutes or more.

Before serving, lightly sprinkle the casserole with paprika for color, and top with about a teaspoon of chopped parsley.


A long-time Calvary volunteer contributed this recipe to the Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 67.


Page Last Updated 29 March 2015