The fried fish arrived unbreaded in 4 blocks to a box...frozen. 66pounds, I think. Don’t remember amounts but fried fish procedure was water flour batter crushed crackers. Batter was buttermilk and eggs...hazard a guess and say 144 eggs to 2 gallons of buttermilk. I know for sure that was supposed to be haddock, and most stores would also cut up the same block for baked fish and pan grilled fish.
Catfish filets were not a company mandate, but in Sherman we sold plenty, two recipes, pan grilled and blackened. Fry cook wasn’t happy when blackened cat was on menu, because he couldn’t keep up, and it was messy. We liked to serve a grilled fish with sauce, either dill sauce or provencale. Jmo, dill sauce was not as tasty as Provençale sauce, if the first cook put enough wine in sauce. Several fresh veggies including mushrooms, onions, etc. complemented the sherry wine.
For Good Friday in San Antonio and corpus, the stores sold the following seafood items:
crab something- can’t remember
shrimp creole
seafood gumbo
Salmon patty/croquette
usual fried and baked fish
seafood tempura.....if you like sweet and sour sauce, this was the best.
pan grilled, either haddock or cod filet
fried shrimp....on the counter....only day for this.
I think this was it...over half the meat counter. I would always put a double pan of fried fish in front of counter next to jellos, and we would have two fry cooks working both noon and dinner rush that day. Six pieces of fish in basket, two baskets in one fryolater, two or three fryolaters working through the rush.....it was something else.