1. How many people will you be serving on the day? 150 +-
2. What time of day will you be serving the fish as this affects your preparation time? 4-7 pm.
3. What kind of fish will you be able to get hold of - white fish? salmon? tuna? shellfish like mussels or prawns? Don't know at all yet, need help on this, most likely some kind of whitefish maybe cod, perch.?
4. Where will YOU be cooking the fish? In our banquet hall kitchen
5. What appliances will you have on hand? Commercial fryers, ovens, top burners, large double door fridge, small freezer.
6. Will you be able to get hold of some additional (domestic) deep-fat fryers?? I think what we have should be sufficient.
7. How many people will be helping you on Good Friday? Volunteers aren't a problem, probably 15-20 ppl.
8. Will you be serving anything else with the fish? What goes best? I was thinking slaw, hushpuppies, maybe chips or fries(but fries are more costly), desserts.
9. What sauces will/could you serve? Tarter sauce, perhaps some malt vinegar, ketchup.
10. How much money do you have to spend on the event? We can use church funds to buy whatever we need, I just need to know how to access the fish at a good price and we need to make the dinner price good enough to draw people in and still make a profit for the youth group.
11. Does anyone have any allergies? I imagine so....I heard frying in peanut oil was a good choice but I did think about peanut allergies being a cause for concern so perhaps we should go with canola oil? I'm not sure.
I'll try to answer these and the other questions posted.
Equipment: We have a full commercial cooking kitchen in our banquet hall. Two full size deep fryers (I'm guessing using one for fish only and the other for fries or hushpuppies), we have chaffing dishes with racks, plates, etc. Equipment won't be a problem.
Since we haven't done this before I think we could expect about 150 people.
I'm looking specifically for....
What kind of fish would be best? Do we batter it ourselves or buy it prebattered?
What kind of oil should we use?
What sides would be favored?
Where to check for the best prices on fish?
How to estimate portions for our crowd of 150 ish?
What size portion to serve? 2 pieces per dinner? AYCE?
Should beverages be priced in addition to the dinner cost? Should we consider coffee and lemonade included and charge for cans of soda?
Should we expect a large number of "togo" orders?