SOLON — It’s been a local tradition for many decades, and it starts up again this Friday when the American Legion Stinocher Post 460 hosts the first of seven fish fry’s for the Lenten season.
It began when the Sons of the American Legion (SAL) started serving fish and chips (homemade French fries). Later the Legion took on the meals and began serving “Mississippi Shrimp.” Denny Hansen, Sgt. at Arms for Post 460 described it as carp that had been sliced and seasoned. “People just loved it,” he said.
From there the Legion served Pollock for many years but found it inferior as half its weight was lost in frying it. “It was cheap but there’s a reason it was cheap. You were paying for water.”
This year, the quest for the best fish has led Hansen and the Legion to Cod loins. “Everybody loves Cod,” he said, “and it’s about the best you can get. It’s more expensive, but it’s worth it.”
Starting Friday (Feb. 16) and running every Friday through March 29, Post 460 is serving up all you can eat fish and shrimp (for dine-in) with cheesy potatoes and a dessert (one per diner) for $17 for adults, which is up from last year. “The cost of everything is going up,” Hansen said. “Some of the stuff we get is up $10/case this year from what it was last year.” Kids (12 and under) are still $8 with kids 5 and under eating for free.
All money raised goes toward capital improvement projects for the Legion, Hansen explained.
“We’ve got a ton of projects going on this year. We’re putting in a new women’s bathroom, we’re getting a new sign and awning for the front of the building, and we’ve got some long-range plans to re-do the entire kitchen.” Plans also include taking out the ceiling tiles and going back to the original high ceiling.
The Legion exists to serve the veterans and to take care of veterans. “Our main goal for the past few years has been suicide prevention because there’s over 22 veterans a day killing themselves. So what the bar tries to do is cover the cost (taxes, insurance, utilities) of being open, and then our fundraisers (Fish Fry’s and the annual dance) covers improvements to the building.” Previous projects have included replacing the roof and installing a new HVAC system.
While the Legion is a volunteer organization, it takes even more volunteers from throughout the community to make the fish fry’s run smoothly. “We have some people who come in every year and help who aren’t veterans or Legion members, they help serve, wash dishes, help in the kitchen, be a runner, or even sell tickets. Without them, we couldn’t pull this off.” There is a signup link at www.solonamericanlegionpost460.com, or you can stop in or call the Legion at 319-624-2277.
With so many fish fry’s in the area, what makes Solon’s a “must-do?”
“I think it’s the breading we use,” said Hansen. “We don’t do beer batter or battered fish, it’s just a dry breading so you don’t get all that…fluff. And then the cheesy potatoes are made with a secret recipe by the Legion Auxiliary. We’ve had a lot of people tell us our coleslaw is the best they’ve ever tasted.”
And then there’s the desserts featuring at least seven 100% homemade pies baked by Jeanne Stinocher. “And she’s here from start to finish, and you just can’t get her to sit down.”
Serving is from 5-7:00 p.m. with carryout available. Delivery for homebound senior citizens is available by calling the Legion Monday-Thursday.
Legion Fish Frys return this week
February 15, 2024
About the Contributor
Chris Umscheid, Editor
Chris Umscheid is the editor of the Solon Economist.