Knights of Columbus Fish Fry Checklist
Date for Fish Fry___________________________________
Overall POC for this specific fish fry____________________
 4 weeks prior
o Confirm availability of SJB cafeteria with:
 Mrs Cazes or Mrs Deason -- (318) 221-6005
 Mrs Coleman, Cafeteria Supervisor – (318) 425-7866
 3 Weeks Prior
o Get Fr Peter’s permission for fish fry, announcements, and
selling tickets after masses
o Complete cafeteria contract and get signatures
Cafeteria Use
Contract 13 (2) (1).doc
o Coordinate with Bobby Sue Shelton for info in church bulletin
and Lisa Marcalus for pulpit announcement
o Make 200 paper tickets
 2 Weeks Prior
o Coordinate for volunteers for after Mass ticket sales
 1 Week Prior
o Coordinate for volunteers for after Mass ticket sales
o Coordinate supplies/donations
 Fish
o Person responsible_________________
o 75 pounds minimum
 Fish breading material
o Need enough of Nelson’s recipe or mix
o Amount?
 Cole Slaw
o Person responsible_________________
o Donation from Santa Maria Produce?
o Contact Vincent Glorioso
o 25 pounds of slaw veggies
o Other ingredients
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o Need recipe
French Fries
o Person responsible_________________
o 30 Pounds minimum frozen French fries
Hush Puppy Mix
o Person responsible_________________
o Recipe
o 22-1/2 cups cornmeal
o 7-1/2 cups all-purpose flour
o 1/3 cup baking powder
o 1/8 cup salt
o 2-3/4 quarts buttermilk
o 15 eggs, lightly beaten
o 1-3/4 cups vegetable oil
o 30 green onions w/tops, minced
Dessert
o Person responsible_________________
o Dump Cake option
o Need recipe (Ducote)
Condiments
o Person responsible_________________
o Ketchup
o Tartar Sauce
o Tony’s seasoning salt
Drinks
o Person responsible_________________
o 3 gallons sweet tea (or similar)
o 2 gallons unsweet tea (or similar)
o Case of bottled water
Supplies
o Person responsible_________________
o Serving containers
o Confirm at least 150 containers/platters
o Silverware
o Confirm at least 150 forks/knife/napkin packs
o Cups
o Confirm at least 200 cups
o Garbage bags
o Confirm at least 10 large garbage bags
o CANNOT USE THE CAFETERIA’S
GARBAGE BAGS
o Paper Towels
o Confirm at least 5 rolls
o Aluminum Serving Trays
o Confirm at least 6 large trays
o Serving/prep gloves
 Day of event
o Ensure someone with access to facility is there to open the
doors
o Do not use cafeteria garbage bags, towels, spices or other
items. They count garbage bags since those are used up
by visitors and they have a limited supply.
o Ensure we have cookers
 Edmund’s pressure cooker
 Steve’s deep fryer
 Nelson’s deep fryer
 13 Gallons of cooker oil (VEGETABLE OIL – should
advertise possible peanut oil residue in case of allergies.
Need to put a sign at the serving line)
 2 UNUSED bottles of propane
 Tarps to put on ground
o Get ice for drinks
 School ice maker, parish hall ice maker, church office
kitchen ice maker
o Get supplies from attic
 Banners, flags, signs
 Condiments and serving items
 Other
 After event
o Report for archive
 Tickets sold, meals served, total $ sales
 Amounts of materials used – not enough or too much?
o Fish, fries, hushpuppy, coleslaw, etc.
 Details on specific donations, POCs, equipment, supplies
or other inventory items
 Lessons learned--info that would be useful for planning of
future events
KoC Fish Fry
Memo.doc
o Receipts for items needing reimbursement to Treasurer
o Thankyou letters for donations written for Grand Knight
signature
o Conduct inventory of leftover supplies available for use at the
next event as well a purchase list of items that need to be
purchased