Tips and suggestions for Fish Fry for 30 people

[pescador]

Hi Guys and Gals,

Just purchased a 10 quart propane fish fryer, it has 14" aluminum pot, and 3/4 gallon of oil capacity. I will also have two small fry daddy's.

Been fryin fish for a good many years, but never for such a large group. Any suggestions and tips would be appreciated. I have already purchased the peanut oil, have the fish too.

Regards,
pescador

[scrat]

Now this is just for regular servings(a starting point) not big servings and double servings like I eat. So you may want to double some of the best foods to have enough.

cooking for crowd groups planner | The Old Farmer's Almanac

FOOD	SERVE 25	SERVE 50	SERVE 100
Meats
Chicken or turkey breast	12–½ pounds	25 pounds	50 pounds
Fish (fillets or steaks)	7–½ pounds	15 pounds	30 pounds
Hamburgers	8–9 pounds	15–18 pounds	30–36 pounds
Ham or roast beef	10 pounds	20 pounds	40 pounds
Hot dogs	6 pounds	12–½ pounds	25 pounds
Meat loaf	6 pounds	12 pounds	24 pounds
Oysters	1 gallon	2 gallons	4 gallons
Pork	10 pounds	20 pounds	40 pounds
Miscellaneous
Bread (loaves)	3	5	10
Butter	¾ pound	1–½ pounds	3 pounds
Cheese	¾ pound	1–½ pounds	3 pounds
Coffee	¾ pound	1–½ pounds	3 pounds
Milk	1–½ gallons	3 gallons	6 gallons
Nuts	¾ pound	1–½ pounds	3 pounds
Olives	½ pound	1 pound	2 pounds
Pickles	½ quart	1 quart	2 quarts
Rolls	50	100	200
Soup	5 quarts	2–½ gallons	5 gallons
Side Dishes
Baked beans	5 quarts	2–½ gallons	5 gallons
Beets	7–½ pounds	15 pounds	30 pounds
Cabbage for coleslaw	5 pounds	10 pounds	20 pounds
Carrots	7–½ pounds	15 pounds	30 pounds
Lettuce for salad (heads)	5	10	20
Peas (fresh)	12 pounds	25 pounds	50 pounds
Potatoes	9 pounds	18 pounds	36 pounds
Potato salad	3 quarts	1–½ gallons	3 gallons
Salad dressing	3 cups	1–½ quarts	3 quarts
Desserts
Cakes	2	4	8
Ice cream	1 gallon	2 gallons	4 gallons
Pies	4	9	18
Whipping cream	1 pint	2 pints	4 pints

[pescador]

Thanks scrat

My concern is, how to keep the fish hot for serving maybe 10-15 people at a time, I know I won't be able to serve all 30 people at once.

suggestions and comments welcome.

[doggone]

It's been a while but I think I use to figure about a 1/2 lb of fish per person if I thought their was a lot of big eaters. Use to use bigger fryers than you have there for that many,your may be pressed some. If you overheat the oil or get too much breading in it you may have to change the oil part way through.We use to put the fish in coolers lined with a lot of paper towels if the crowd was outdoorsy enough types. I prefer laying them out on large pans with paper towels on them and then lightly cover with more towels and hold in an oven about 175 or so. You can also use an outdoor gas grill if you have one to hold it just use like a warmer. If you seal them in anything to tightly they will get a little soft from the steam.

I use to commercial fish and sale it for fish frys but it's been a while....I think light eaters you could get by with a little less fish per person if you have a lot of sides. But I have seen some big guys swilling beer gobble up a 1lb per person or so.

It has been a while though I forget stuff sometimes these days.

[pescador]

Thanks doggone, appreciate the reply. Will ask the guests to be patient with me! Definitely will have enough fish.

[speckfinder]

Have everything ready but fish. Start cooking and have them start eating as fish comes out of grease. I will not stockpile fish. It will lose flavor quickly, even worse if you try to keep it warm. Instead of fries I cook skillet fried potatoes and keep warm in a crockpot.

I would suggest another cooker for that many people.

[pescador]

Thanks speckfinder, lots of good info. Think I will purchase another cooker too. We will have potato salad, baked beans, coleslaw, dinner rolls, and of course the fish.

[midcarolina]

I have one of these...works great..

[pescador]

NICE!

[scrat]

At our Church we fry catfish every 4th of July and sometimes around fall harvest. So to keep the stuff( fish,fries chicken,ect.) warm we made a homemade warmer. It is just a big plywood box with a 2x4 in the center with 3 heat lamps(flood lights) to keep everything warm. The ladies of the Church lines the bottom with tin foil(helps reflect the heat and makes cleanup easy also) and then places towel paper in the bottom to soak up the excess oils. This has worked for us and may help someone else. I drawed a picture the best I could to show how it is made. Side view and top view.