Fish Fry Fun
Church Dinner Fish Fry   
 Information Courtesy of Cathy from Ohio!

Menu
Deep Fried Fish
Hushpuppies
Coleslaw

Hello! The Fish Fry was a great success for our first time. I had 50lbs of
perch and were left with only 8lbs at the end. That's not too bad when you
don't have any idea how many will come. It went from 4:00pm-7:00 and we had
about 130 people. About 75 of those people used the take out service. We had a
nice, large deep fat fryer but couldn't find an electric outlet big enough,
so we had to use large stock pots on the stove. 
That was a challenge trying to get the temperature regulated and the 
fish out quick enough. Fortunately the pace of traffic was great and the 
longest anyone had to wait for the fish was 5 minutes. Everyone really enjoyed it
 but I won't be eating fried fish for quite some time!! That smell will get to you after awhile! ha ha!
Everyone's meal was nice and hot too. We plan to do it again next year
with improvements. The hushpuppies were easy to cook and quick to get out.
We did make too much coleslaw, had about 4lbs left. I'd rather have some
left over than not enough though!

Here's the delicious fish batter recipe that we used:

BEER BATTER FISH
2 lbs fresh or frozen fish filets
vegetable oil for deep frying (we used peanut oil)
1/4 cup lemon juice
1 cup all purpose flour
1 tsp. salt
1 tsp. paprika
1 12oz bottle beer
1/4 cup flour

Fill a deep saucepan or electric deep fryer 1/3 full of oil. Heat oil to 400 degrees. 
Cut fish into serving size pieces. Sprinkle lightly with lemon
juice. Sift 1 cup of flour, salt and paprika into mixing bowl. Add beer
gradually, beating until batter is smooth. Put 1/4 cup of flour in a flat
dish and dip the fish fillets to coat on both sides. Then draw each piece
of fish through the beer batter; make sure each piece is coated well. Fry in
hot oil 4 minutes, turning once. Batter should be dark, golden brown and
crisp and fish should be cooked throughly. Drain on paper towels. Serve immediately.

The batter was really delicious. Everyone raved about it.  This was a church function.
   Fish Frys are fun but it would be more fun outside, lakeside with lots of coolers of beverages. 
We have a private lake in this area and they are famous for their annual Fish Frys. You should try one!

I'll be in touch with more requests for Church dinner ideas.

Thanks for everything!
Cathy 

More Tips: 

• You can use canola shortening or canola oil for deep frying

• You can expect to use approx 4 oz. of raw fish per person

• If you are serving French fries, allow approx 8-10 oz. per person

• The deep fryer temp. should be appox. 360 - 375 deg.

• The fish fillets can be (thawed if necessary) cut into serving size portions one or two days ahead of time as long as it is well refrigerated.

• Cod, Halibut or Pollock can also be used.  All are very mild fish, well suited to fish and chips.

• Check with a local fish wholesaler for a case lot purchase of fish.  A 50 lb. case is a common amount.

• Fish and Chips are traditionally served with malt vinegar and white vinegar, salt, Tartar Sauce and ketchup as condiments with lemon wedges too.  Coleslaw is a traditional accompaniment.   Don't forget to add a bottle of Tabasco sauce for those people who can't live without a dash of fire on their foods.

Taste Tempting Fish & Chips 
(not the above recipe tho)