First Friday of Lent: Inside Fish Fry season in Louisville

SCARE ME JUST A LITTLE BIT. JUST A LITTLE BIT, YEAH. ALL RIGHT. WELL, WE WANT TO GO FROM LOBSTER TO FISH. TODAY MARKS THE FIRST FRIDAY OF LENT, AND THAT MEANS FISH FRIES ARE KICKING OFF ALL THROUGHOUT THE AREA. CATHOLIC CHURCHES USE THESE FISH FRIES TO RAISE MONEY FOR THE PARISHES. AND OUR SAM CARTER IS LIVE AT SAINT PATRICK’S CATHOLIC CHURCH THIS MORNING FOR FISH FRY DAY. THEY’RE EXCITED ABOUT IT. SAM, I SEE WHAT YOU DID THERE. ALEX. THAT IS VERY, VERY GOOD. YEAH, WE’RE IN THE GYM AT SAINT PAT’S RIGHT NOW, AND THIS IS ALL TO SHOW OFF ALL THE FISH THAT IS SOLD, ALL THE BISQUE THAT’S SOLD, ALL THE FRIES THAT ARE SOLD, THAT GOES DIRECTLY TO HELP THE ATHLETIC DEPARTMENT HERE AT SAINT PATRICK’S. I’M JOINED WITH A MAN WHO HE’LL NEVER SAY THIS BUT IS BEHIND IT. ALL THIS RIGHT HERE IS MY GUY, JOHN KOONS. NOW, JOHN, YOU GUYS ARE DOING A WHOLE LOT MORE THAN JUST FOOD. WE GOT A BUNCH OF BEERS ON TAP. WHAT ARE WE? WHAT ARE WE OFFERING PEOPLE? I’VE GOT SEVEN BEERS ON TAP. I GOT SOFT DRINKS. WE’LL HAVE WATER AS YOU CAN SEE, ASSORTMENT OF BEERS. I’VE GOT ANOTHER TAP THAT WE’RE GOING TO PUT ON LATER THIS AFTERNOON. I DIG IT AND THERE’S SOMETHING HERE FOR EVERYBODY. NOW, THIS IS THE FAMOUS STUFF RIGHT HERE, I CALL IT. YOU CALL IT LEPRECHAUN SEASONING. I CALL IT LEPRECHAUN DUST. TM AND, UH, I’M GOING TO ASK YOU A BUNCH OF TIMES, WHAT IS IT? I DON’T KNOW, YOU DON’T KNOW? I DON’T KNOW. I SAW HIM MAKING IT EARLIER. OKAY. HE DEFINITELY KNOWS. LET’S TAKE A WALK. THIS WAY. I’M GOING TO FIND OUT WHAT’S IN THAT THING, BECAUSE THERE’S GOT TO BE SOME PAPRIKA. THIS IS THE HARDWARE THEY GOT GIVEN LAST YEAR FOR BEING ONE OF THE THREE BEST FISH FRIES OF THE DECADE. THAT’S FOR OUR ENTIRE AREA. THIS IS GREAT. WE GOT PEOPLE HARD AT WORK IN HERE. WE’RE MIXING UP SOME MAC AND CHEESE. WE GOT SOME SHRIMP ABOUT TO DROP DOWN IN THERE. GUYS, THIS IS LESS A FUNDRAISER AND MORE ONE OF THE BUSIEST RESTAURANTS YOU’RE GOING TO FIND FIVE DAYS A WEEK. THEY OPEN AT 7:00 TODAY. EXCUSE ME, FIVE TODAY. THANK YOU. THEY OPEN AT FIVE TODAY. THEY CLOSE AT 730. THEY’RE RIGHT HERE AT SAINT PATRICK’S. THAT’S 1000 BECKLEY STATION ROAD. I’M GOING TO TRY TO CATCH YOU UNAWARE. WHAT IS IT? ARE. NO, NO, NO, IT’S IT’S LOCKING IT UP. YOU’RE NOT GOING TO GET THE RECIPE. THEY’RE LOCKING IT UP. THEY’RE NOT GOING TO GIVE THE RECIPE. AND THE ONLY WAY YOU’RE GOING TO TRY IT IS BY COMING HERE TONIGHT, NEXT FRIDAY. THE FRIDAY AFTER THAT, THE FRIDAY AFTER THAT OR THE FRIDAY AFTER THAT. THAT’S FIVE FRIDAYS. THEY’RE GOING TO BE RIGHT HERE AT SAINT PAT’S, 1000 BECKLEY STATION ROAD. YOU’RE GOING TO TELL ME WHAT THAT IS BEFORE I LEAVE. I’M JUST LETTING YOU KNOW. GOOD LUCK. CAN I TELL HIM? I THINK I THINK IT’S LOCKED TIGHT OF APPLAUSE FOR SAM FOR TRYING HIS BEST TO FIND OUT WHAT’S IN THAT. THOSE INGREDIENTS. HE’S DOING THE HARD WORK. THIS. MORNING, TESTING OUT THE THE FISH FRY BEFORE IT ACTUALLY OPENS.