A GUIDE

The star of the show at any fish fry is the fryer setup. For larger crowds, a number of outdoor propane fish fryer are ideal.

 These freestanding fryers consist of a burner stand connected to a propane tank, with a large metal pot for frying. Make sure to use gas-rated hoses and fittings.

You’ll also need a deep-frying thermometer to maintain the optimal 350-375°F temperature. 

Use long handled tongs and mesh skimmers to carefully add and remove fish from the hot oil 

Have plenty of paper towels handy to drain fried foods.

Cover baking sheets with wax paper to hold battered fish before frying. Use more baking sheets lined with paper towels to drain the fried fish. 

A fish batter container with built-in shaker is great for evenly coating fish fillets.

Make sure to have plates, serving platters, bowls and utensils on hand. Provide malt vinegar and hot sauce for folks to season their fish.

The star ingredient for any fish fry is fresh fish fillets. We will use what the Fisherman’s Coop recommends, like white fish, pickerel, etc. which fry up light and crispy. 

Make sure the fish is rinsed, patted dry and cut into equal sized portions for even cooking. Have about 1-2 pounds of fish per person.

Choose a high smoke point oil like peanut, vegetable or canola oil for frying fish. Make sure to fill your fryer with enough oil – about 4-6 quarts for a large outdoor fryer. 

The oil should cover the fish by a few inches.

Most fish fry batter mixes contain cornmeal and wheat flour. You’ll also need milk egg or buttermilk to get the dry mix to adhere. 

Adding beer or soda to the batter adds lightness. Seasoned breadcrumbs or fish fry coating mixes also work well.

Round out your fish fry with traditional sides like hushpuppies, fries or coleslaw Have homemade tarter sauce, cocktail sauce and remoulade on hand for dipping. 

Offer sliced lemons, tartar sauce and hot sauce as condiments

1-2 days before: Shop for ingredients and supplies. Make coleslaw, sauces and desserts. Clean fish and cut into portions.

The day before: Prepare any marinades or dry rubs. Make battters. Set up cooking area.

1-2 hours before: Take fish out of marinades. Set up drink stations and side dishes. Heat up fryers.

15 mins before: Coat fish in batter and let sit. Fry any appetizers or sides.

0 mins: Start frying fish in batches. Fry fries towards the end. Keep everything warm in a 200°F oven.

Serve hot: Let the feast begin! Provide plates, utensils and plenty of napkins.

Involve guests by having a topping and sauce bar with items like shredded cheese, sour cream, salsa and guacamole.

Use a deep fry thermometer and adjust heat to maintain 350°F oil temperature.

Fry fish in small batches to prevent overcrowding. Don’t drop fish in from a height.

Let cooked fish drain and cool for 1-2 minutes before serving.

Alternate cooking fish and sides. The starch in fries helps extend the life of oil.

Keep finished food warm in a 200°F oven, but serve immediately for best texture.

Offer a selection of beverages like beer, lemonade and iced tea.

Use propane tanks with enough fuel and backup propane on hand.

Have a designated fryer master to monitor cooking and oversee safety.

Clean up spills immediately and dispose of oil safely after use.

End the night with a fun outdoor game like cornhole or volleyball.

The beauty of a fish fry is that it’s casual fun. Don’t stress about perfection. Just focus on providing delicious fresh fish with fixings that your guests will love. 

With the right preparation and equipment, you’ll be ready to fry up an incredible feast. etc.