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35th Annual Fish FryBethlehem United Methodist Church
2419 Bethlehem Loop
Franklin, Tennessee 37069
(615) 794-6721
Williamson County’s Longest Running Fish Fry
Set for July 17
Now serving four generations of fish lovers!
For Immediate Release
June 23, 2009
Contact: Debbie Sims (dsms74@aol.com)
Publicity Chairperson (615) 319-7820
Event Night Number: (615) 319-7820
FRANKLIN, TN---For 35 years, on the third Friday in July, Bethlehem United Methodist Church in Franklin has been serving up all-you-can-eat fried catfish and the trimmings. This year’s event, expected to draw up to 4,000 people, will be held Friday, July 17 on the church grounds at 2419 Bethlehem Loop Road in the Grassland community.
What began in 1974 as a small fundraiser to pay for a new parsonage has grown into a community outreach event drawing multiple generations. Rebecca Moody Little, Bethlehem’s
 director of adult and children’s ministries, has attended the fish fry for about 28 years. Now, four generations of her family attend together. “My parents, Ed and Eileen Moody have been coming for years, as have my children Daniel Little and Anna Lynn Whitfield,” says Little. “Now with Anna Lynn’s children Leah and Elise, we have four generations of fish fry veterans!” The fish fry proceeds support several church missions, including the “Kathy’s Backpacks” program. Started 12 years ago and named in memory of Bethlehem member Kathy Harris, the backpack program has grown just like the Fish Fry. Little says, “The first year we filled backpacks, we made 25. This year, we will fill 795 backpacks with school supplies for 47 different schools and agencies. As the need in the community has grown, our members have responded in kind.” Over 1400 pounds of pond-raised catfish will be served at the fish fry along with hush puppies, sliced tomatoes, white beans, and delicious cole slaw made from a secret recipe. Attendees will also enjoy free refills, a silent auction, bake sale, used book sale, live Bluegrass music and children’s game area. Event Chair Andy Hawkins says, “The Bethlehem Fish Fry truly is an old-time summer social where you’re guaranteed to have a great meal and loads of entertainment.”
The Bethlehem Fish Fry will be held on the church grounds off Old Hillsboro Road in the Grassland Area from 4:30 p.m. until 8 p.m., July 17. Tickets are $10.00 for adults in advance or $12.00 the day of the event. Children under 10 are always $5.00. Hot dogs are available for children and a separate carryout serving area is provided.
Bethlehem United Methodist Church is located at 2419 Bethlehem Loop Road near the intersection of Hillsboro and Old Hillsboro Roads in Franklin, Tennessee. For more information and tickets, contact the church at (615) 794-6721.
Family is the Soul of the Bethlehem Fish Fry
 BONUS RECIPE
Grandma Moody’s Tea Cakes
(Tea Cakes are a favorite Fish Fry bake sale item and go quickly.)
1 cup margarine
1 cup sugar
1 egg
1 tsbp. milk
½ tsp. vanilla
2 cups self-rising flour
Cream margarine and sugar. Add other ingredients and mix well. Refrigerate dough at least 4 hours. Roll out dough ¼ inch thick and cut using a cookie cutter. Bake 8 to 10 minutes at 325 degrees.
*Recipes cooked on WSMV Channel 4, Wed. July 15, 2009 Pan Seared Catfish with Roasted Red Pepper Lime Sauce & Toasted Georgia Pecans
Extra Virgin Olive Oil 2 1/2 pounds catfish fillets, about 5 ounces each sea salt and ground black pepper to taste 1 1/2 cups chopped roasted red peppers 2 cloves garlic, minced 2 T fresh lime juice 1 teaspoon minced fresh ginger 1 teaspoon ground cumin 2 tablespoons chopped fresh cilantro leaves 1/4 cup pecans, toasted
Heat oil in a large non-stick pan over medium-high heat. Brush fillets with lime juice and then season both sides of fish with salt and pepper. Add fish fillets to skillet and cook 2 minutes per side flipping with a spatula until golden brown and fork-tender. Remove from pan and place in oven to keep warm – 250 degrees. In a blender, combine roasted red peppers, garlic, lime juice, ginger, and cumin. Puree until smooth. Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes. Remove from heat and stir in cilantro. Spoon sauce on fish and sprinkle with toasted pecans. Optional – serve as a hero sandwich!
Bethlehem “Fresh Fruit” Pies
Crust (Refrigerate 2 hours or overnight)
2 ½ cp of all-purpose flour 1 tsp salt 2 T sugar 2 sticks of cold, unsalted butter cut into ½” slices
Combine in mixer - flour, salt and 2 T of sugar on low speed for 10 seconds. Add butter cut in ½” slices and beat until smooth. Add in 6 T of water. Work with dough and add more water, beating until combined. Half dough and shape into round disks. Wrap in plastic and refrigerate for two hours or overnight.
Pie Filling
2 cp of fresh or frozen berries of your choice. (Room temp and drain if frozen) ½ cp of sugar 1 ½ T cornstarch Pinch of salt 1 tsp vanilla 1 egg yolk lightly beaten and add 1 tsp water Coarse sugar for sprinkling
Combine sugar, cornstarch and salt. In sauce pan, add fruit and dry ingredients. Cook 10 minutes. Then, add vanilla. Cook additional 5 minutes. Cool. Roll out dough. Cut and fill pies. Freeze 30 minutes. Preheat oven to 400 degrees. Brush pies with egg wash. Sprinkle with sugar and cook on pan with parchment paper for 10 minutes or until golden brown. Cool and serve with ice cream. Makes 8 pocket pies. |
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