Dr. Italy

Kris McGregor

Fr Robert Nixon

Kevin Prendergast

Dr John Bergsma

Rita Heikenfeld

John Herreid

Dave Cappella

Fr Sebastian Walshe

Fr Philip Michael Tangorra

Mike Aquilina

Good morning! On this optional memorial of St. Polycarp, Matt Swaim and Anna Mitchell talk to Dr. Marcellino D’Ambrosio about the connection of St. Polycarp to the apostles, and the meaning of his martyrdom. Other guests include pastoral counselor Kevin Prendergast on taking responsibility for our actions, and Rita Heikenfeld to discuss Lenten food traditions from around the world. Plus news, weather, sports and more…

*****

St. Polycarp Collect

God of all creation,
you gave your bishop Polycarp the privilege of being counted among the saints who gave their lives in faithful witness to the gospel.

May his prayers give us the courage to share with him the cup of suffering and to rise to eternal glory. We ask this through our Lord Jesus Christ, your Son, who lives and reigns with you and the Holy Spirit, one God, for ever and ever.

*****

Rita Heikenfeld’s Fried Fish with Pretzel Crust

Wow! is all I have to say about this recipe. We had some for dinner with a side of broccoli and slaw.  This recipe makes excellent fish for sandwiches, too. Soo good! The pretzels make the fish extra crunchy.  Sub in gluten free flour and pretzels if you like. 

12-16 oz. filets, thawed and patted dry if frozen – I used cod filets

Mix together and place in shallow plate:

3/4 cup flour

1 teaspoon seasoning salt or regular salt – I used Lawry’s seasoning salt 

Freshly ground black pepper to taste – I used several grinds

In separate bowl, beat lightly:

2 eggs

In another bowl put:

1/2 generous cup crushed pretzels – I used pretzel sticks but your favorite will work (I’m thinking next time I might try the spicy flavored pretzels)

Neutral oil, like Canola or Corn oil, for frying  heated to 350 degrees ***- I used a 10″ saute pan and filled it with 1/2″ oil 

Dry fish with paper towels. Then dredge all over in flour, then dip all over in egg and then place in crushed pretzels, coating very well all over.

Fry until golden brown on both sides – in my skillet it took about 5 minutes total, but my fish was not real cold. You’ll know it’s done when it flakes with a fork. Serve with tartar sauce.

*****

Full list of guests

Good morning! On this optional memorial of St. Polycarp, Matt Swaim and Anna Mitchell talk to Dr. Marcellino D’Ambrosio about the connection of St. Polycarp to the apostles, and the meaning of his martyrdom. Other guests include pastoral counselor Kevin Prendergast on taking responsibility for our actions, and Rita Heikenfeld to discuss Lenten food traditions from around the world. Plus news, weather, sports and more…
*****
St. Polycarp Collect
God of all creation, you gave your bishop Polycarp the privilege of being counted among the saints who gave their lives in faithful witness to the gospel.
May his prayers give us the courage to share with him the cup of suffering and to rise to eternal glory. We ask this through our Lord Jesus Christ, your Son, who lives and reigns with you and the Holy Spirit, one God, for ever and ever.
*****
Rita Heikenfeld’s Fried Fish with Pretzel Crust
Wow! is all I have to say about this recipe. We had some for dinner with a side of broccoli and slaw.  This recipe makes excellent fish for sandwiches, too. Soo good! The pretzels make the fish extra crunchy.  Sub in gluten free flour and pretzels if you like. 
12-16 oz. filets, thawed and patted dry if frozen – I used cod filets
Mix together and place in shallow plate:
3/4 cup flour
1 teaspoon seasoning salt or regular salt – I used Lawry’s seasoning salt 
Freshly ground black pepper to taste – I used several grinds
In separate bowl, beat lightly:
2 eggs
In another bowl put:
1/2 generous cup crushed pretzels – I used pretzel sticks but your favorite will work (I’m thinking next time I might try the spicy flavored pretzels)
Neutral oil, like Canola or Corn oil, for frying  heated to 350 degrees ***- I used a 10″ saute pan and filled it with 1/2″ oil 
Dry fish with paper towels. Then dredge all over in flour, then dip all over in egg and then place in crushed pretzels, coating very well all over.
Fry until golden brown on both sides – in my skillet it took about 5 minutes total, but my fish was not real cold. You’ll know it’s done when it flakes with a fork. Serve with tartar sauce.
*****
<a href="https://www.sacredheartradio.com/local/show-notes-for-thursday-2-23-2023">Full list of guests</a>

Son Rise Morning Show The Son Rise Morning Show with Anna Mitchell and Matt Swaim is fast-paced, motivating and informational – always from the Catholic perspective. You’ll hear news, engaging interviews, prayer and more each weekday morning from 6am-8am ET. 

Son Rise Morning Show The Son Rise Morning Show with Anna Mitchell and Matt Swaim is fast-paced, motivating and informational – always from the Catholic perspective. You’ll hear news, engaging interviews, prayer and more each weekday morning from 6am-8am ET. <a href="https://www.ewtn.com/radio/podcasts/son-rise-morning-show-~NZ"></a>

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