Just thought I'd bounce this around and get everyone's feedback. When I bag fillets, I write the number of fillets in each bag on the bag itself before freezing. My thought is that, when frying, I would fry up about 10 fillets per person to ensure that I had enough.

Now obviously there are variables such as the size of the fish, appetite of a man compared to a woman or a child, what else is being served, etc., but what formula do you use to determine how much fish to thaw/fry?

Just curious ... my 10 fillets per person may not even be right. I do like to keep a few for leftovers, though. Cold fillets for breakfast, mmmmm.