Thread: Tips and suggestions for Fish Fry for 30 people

This will save you a lot of time cooking. We will cook for a group of about 150 every February. I get Andy's regular coating and mix with corn meal and corn flour then add garlic salt to taste. Thaw out the fillets early and coat with breading. This is a good time to check for bones if fish was donated.Lay out in aluminum pan without letting the fillets touch. Cover with cellophane and add additional layers of fish covering each layer with cellophane as needed. Place back in freezer until solid. (Must be completely frozen) then remove from freezer and separate with a table knife. Place in gallon ziplock bags and put back in freezer until ready to cook. These will keep for 2 to 3 months before freezer burning. Place frozen filets in 350 degree grease until they float for 1 to 2 minutes. We cook in roaster pans on turkey fryers and can add about a gallon of fillets at once. Line pans with paper towels and cover with foil. If needed place in warm oven until all are ready. If you leave them out while cooking you will run out of fish before time to serve.


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You might want to reconsider using peanut oil. Some people are highly allergic to peanuts. We prefer canola oil. It still holds up to the heat but no issues with allergies.


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Rice bran oil is really good also.

Agree on the peanut oil. Have run into problems especially with kids.
at least put a sign up stating that your using it.

maybe you can teturn it and save some money.

Originally Posted by jigfisherx

You might want to reconsider using peanut oil. Some people are highly allergic to peanuts. We prefer canola oil. It still holds up to the heat but no issues with allergies.


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​I have read in cooking forums that processed peanut oil like we use in frying is non-allergenic.

I have seen that too.
but parents that have had problems won't take a chance.

I should have replied long before this. Anyhow the Fish Fry was a HUGE success, I appreciate all the suggestions and tips.

Ended up buying two of the outdoor cookers and they worked great, but you do have to watch the oil temps closely. I was able to fry 8-9 filets at a time in each fryer, only took about 3 minutes per batch. Had a real good assembly line type set up. Fish were thawed out in the fridge, it took two days for 25 pounds of fish. One person was dipping fish in egg, the next was breading and I was doing the frying. We had all 29-30 people served in one hour. As soon as two batches were cooked people were served, so everyone's fish was HOT.

We had such a great time and it was fun for me to share my catch. I did notify people in my invitations, that I would be using peanut oil.

Some things I found out:

1. 1/2 pound of fish per person would be plenty. I estimated 1 pound and had a lot left over!

2. I bought a vacuum sealer, after I had used Ziploc bags, for about half my fish. What I found out was, that the vacuum sealed fish thawed out much, much faster in the fridge than the Ziplocs.

3. A long handled wire strainer, really is helpful in removing the breading that falls off and floats. Luckily I had purchased one, worked GREAT.

4. Does your heart GOOD to share!!

5. Depending on my catch, this could be a yearly thing?????

Nice. Thanks for the detailed reply.
I'll be doing a big one the end of June. Also will have hush puppies.