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Fish fry guy: An interview with Phil Myers


August 24. 2013 7:59AM
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1. Whatís it like running a fish fry?



Itís a hectic Friday night.



2. Whatís the hardest part of the job?



Just coordinating everybody and getting all the product so we have enough product for everybody. We never know how many people are going to show up. Itís whoever decides to have fish that evening.



3. How often is this held?



Itís every Friday night during Lent from 5 p.m. to 8:30 p.m. We do serve to the members and the general public. We started with Feb. 19, and it runs through April 2.



4. How many pounds of fish do you cook a night?



Anywhere from 250 to 300 pounds.



5. How many people do you serve a night?



On average, 350 to 400 people.



6. Whatís on the menu?



We have all-you-can-eat French-fried fish. We have baked potatoes. We have French fries, homemade cold slaw, and we do have a baked fish option. We have meatless pasta. Thatís all for one price. We also have homemade clam chowder, and we have Texas-size grilled cheese sandwiches.



7. Which type of fish works best for this?



We use Pollock. A better grade of Pollock seems to work better for cost efficiency.



8. Is it all you can eat for everything on the menu?



The French-fried fish is all you can eat. We do have a baked fish option, and that is just a one portion meal.



9. Do you eat fish and, if so, is there a point you get all fished out?



I do eat fish, but Iím not a big fish eater. Usually about the third week, Iím fished out.



10. Do you have to eat the fish here, or can you get it through the drive thru?



We do have a drive thru option for the fish fry.








Fish fry guy: An interview with Phil Myers


Fish fry guy: An interview with Phil Myers


Fish fry guy: An interview with Phil Myers


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