By Tom Hintgen

Otter Tail County Correspondent

Close to 900 people attended the annual lutefisk and meatball feed, Friday, Oct. 31, near Walcott, N.D.  This annual feed at Richland Lutheran Church is served family style for those coming from near and far. Meals are served from noon until the food runs out.

Servers take pride that first servings of food are “piping hot” and second helpings “are just as fresh as the first servings.”

The church near Walcott has hosted the annual lutefisk feed since 1931. Exceptions were two years during World War II and the last two years of the Covid-19 pandemic.

The menu has not changed much over the years. Guests can still expect what church volunteers describe as “flaky lutefisk, mouthwatering meatballs and creamy hand-peeled mashed potatoes.”

Members of Richland Lutheran Church, in recent years, have annually ordered 950 pounds of fish for the lovers of lutefisk, 4,200 pieces of lefse, 400 pounds of hamburger to make meatballs, 140 pounds of cabbage for coleslaw, 65 pounds of cranberries, 80 pounds of sugar and lots of butter.

The church near Walcott hosts its annual lutefisk and meatball feed the last Friday in October. Our Savior’s Lutheran Church in Barnesville hosts its annual lutefisk and meatball feed, also family style, one week before Thanksgiving on a Thursday in November.

This writer (county correspondent) also has lutefisk each holiday season at the Viking Café in Fergus Falls and at home closer to Christmas, prepared by my wife Sharon.

You will note that the lutefisk feeds at Walcott and Barnesville also include meatballs. It’s no surprise that many lutefisk lovers have family members who can’t stand the thought of eating even just a little lutefisk.

Some lutefisk feeds, such as Richland Lutheran Church near Walcott and Our Savior’s Lutheran Church in Barnesville, have melted butter that can be poured over the lutefisk. I also enjoy white sauce poured over both the lutefisk and mashed potatoes at home during Christmas.

Favorite methods for preparing lutefisk are placing it in the oven or boiling. The secret is not to overcook lutefisk. The fish is done when it flakes easily with a fork.