St. Neot, Patron Saint of Fish Fries
The feast day of St. Neot, a little-known, four-foot-tall English monk who lived in the ninth century, is July 31. During his early years as a monk, he gained a reputation as a man of great simplicity and wisdom. This reputation led people to seek spiritual insights from him, although he did not desire such attention. He left the monastery to live seven years as a hermit. Upon meeting with the Pope, Neot expressed his desire to remove himself even more from society. The Pope convinced him to return home and establish a monastery in Cornwall instead. His deep piety drew a substantial number of monks, and after his death on July 31, 877, his remains were interred in the monastery. Pilgrims frequently came to pray for his intercession. As for how he became the patron saint of fish fries, pious legend suggests an angel had assured Neot that the three fish living in a well nearby would never decrease in number as long as Neot ate no more than a single fish each day. Towards the end of his life, Neot’s caretaker, unfamiliar with the angel’s assurance, retrieved two of the fish to strengthen Neot’s failing health. Upon finding out about the monk’s error, Neot prayed for forgiveness and ordered the now cooked and very dead fish be
returned to the well. As they entered the water, both Neot and the fish were returned to life.
Easy Shallow Fried Fish
Ingredients
1lb White Fish (Cod or Halibut)
2 Cups Beer (A summer style citrus beer works very well this time of year)
2 Cups + a little more of AP flour
1 tsp Baking Powder
1 tbs Garlic Powder
1 tbs Paprika
2 tsp dried dill
Heavy pinch of salt and pepper
Vegetable Oil (amount depends on size of pan)
Instructions
Step 1. In a large pan, heat 2 inches of vegetable oil to 375 degrees. Step 2. Combine 2 Cups of flour with the rest of the dry ingredients and whisk together then add the beer and mix together. Step 3. Cut the fish into your desired portion size and dust it with remaining flour. Step 4. Dip the fish in the batter and let the excess drip off. Step 5. Place the fish in the heated oil, always making sure to drop the final part of the fish away from you. Step 6. Fry until golden brown (times will vary) and be sure not to crowd the pan. Step 7. Remove and drain on paper towel or wire rack, salt while still hot. Enjoy with a glass of white wine!