CORY BYKNISH | Herald
Helen Styduhar of Sharon works on making fresh cole slaw with freshly chopped cabbage and carrots along with a fresh made slaw dressing. Helen has been helping at the fish fry for more than 23 years.
SHARON — They don’t have matching T-shirts that say “The Originals,” but that’s how Ann Fanjkutie, 75, of Sharon refers to the core group of people who help with the fish fry at St. Anthony of Padua Church.
There are eight or 10 “originals,” who have been working the fish fry since it began.
Twenty-three years later and the originals and the fish fry are still going strong. Last Friday, the church served 522 people, which organizer Mary Hoagland said is pretty standard.
Each week during Lent, the church goes through 500 pounds of fish, three crates of potatoes, three crates of cabbage and 50 pounds of ricotta cheese, Hoagland said.
“We pretty much run our church on our fund,” she said.
In the kitchen, Helen Styduha, 92, of Sharon, had “Got cole slaw?” printed across the front of her shirt and gloved hands deep in the slaw. She is one of the originals.
With cabbage dripping from her purple gloves, she described how the night before the fish fry, someone else makes the dressing and chops the cabbage.
She just mixes it all together.
CORY BYKNISH | Herald Volunteers Greg Pender of Farrell and Jim Slanitz of Sharon bread fresh Cod fish that will be deep fried for customers who visit St. Anthony Church in Sharon for their fish fry.
Styduha became a church member in 1949 when she married her husband. In the early days she washed dishes, and it was her husband who made the coleslaw. When he passed in 1998, Styduha took over the slaw.
“It’s good just to get out when you’re my age,” Styduha said.
She certainly seemed like a staple at the fish fry. Deeper in the kitchen, the men breading and frying the fish call Styduha “the coleslaw lady.”
The fish boys banter back and forth over the sizzling oil, flicking jokes around as they flop cod from batter to breading.
Attempts to pry the secret fish batter recipe from cooks, Jim Slanitz, Greg Pender and Denny Schell, were unsuccessful.
The most Schell would reveal is that “It’s made with love.”
The church has been frying fish for almost 25 years, and they’ve gotten pretty good at it, Schell said.
CORY BYKNISH | Herald
Mary Hoagland, volunteer of 10 years at the St. Anthony Church fish fry pours fresh cut french fries into a container for a customer along with deep fried fish and coleslaw.
There are no short cuts in this kitchen. Everything is homemade, and that includes the palachinka, a thinly fried crepe filled with a sweet cheese mixture that is a Croatian tradition and staple at St. Anthony’s.
Mary “Mitzi” Yurgee, 93, has mastered the art of the palachinka, a process which begins Wednesday with making the dough and cheese filling. Thursday is for filling and frying. And Friday they bake them.
Some people skip the fish altogether and go straight for the palachinka.
CORY BYKNISH | Herald Father Matt Ruyechan of St. Anothy Church speaks with Pat and Jim Golubich as they enjoy their fish dinner. Pat and Jim were married inside of St. Anthony Church in Sharon 65 years ago.
Pat and Jim Golubich were married at St. Anthony and have celebrated 65 years together. Jim, 88, gets the fish and Pat, 85, gets the palachinka.
As recently as 15 years ago they helped in the kitchens, too. Jim worked the takeout line and Pat served food, sliced potatoes, washed dishes and anything in between.
One Friday a few years ago, the fish fry served 700 people, Jim said.
“Once people come the first time, they come back,” Jim said. “They’re flooding in now. Look at the takeout line.”
Matt Ruyechan, pastor, said that some people travel from Grove City for their fish fry.
“It’s all word of mouth,” he said.
“And the food is always good, thank God,” Ruyechan said.
CORY BYKNISH | Herald Guests sit and talk with one another inside of St. Anthony Church as they enjoy their fish dinner Friday afternoon.
People come from all over, said organizer Hoagland.
The fish dinners are a lot of work, but definitely worth it, she said.
“It’s a labor of love, and a good thing to do during Lent. I never have any trouble getting help. They just show up,” Hoagland said. “…We couldn’t do it without every single person who is there. They’re just incredible help. And I think everyone has a fun time doing it.”
For Fanjkutie, one of the originals, the thought of not being in the kitchen is preposterous.
CORY BYKNISH | Herald
Freshly breaded Cod fish sits in a pan waiting to be placed in the fryer.
“Oh, this is my church,” she said. “I’ve been a member since 1941.”
She married her husband here. Buried both her parents here. Baptized her children here.
And for 23 years, she has fried fish here.
Follow Natalie Eastwood on Facebook or Twitter @natalie_herald. Email her at neastwood@sharonherald.com.
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