Professor Dawghair

With that lineup, I would fry the hush puppies first. Knock them out and put in a low oven or cambro without anything covering it. Leave the oven door cracked open or cambro door slightly open if using one.

Next the fish - as someone else said, make sure you drain it well while in the fry basket. Tilt it so any oil on top of the fish drains off too.

I line the disposable pans with a layer of butcher paper and one layer of fish. No fish laying on top of each other. Then another layer of butcher paper and fish. Keep it all loose with plenty of airflow.

When you have enough fish fried to start people eating, fry a few batches of fries.

After that rotate between fish and fries based on how fast the food is moving.

Fish that sits for a while is never as good as right out of the fryer but I've had good luck with this method. I've served as many as 150 people this way.

Main thing is don't lay any fish on top of each other and have plenty of airflow.

They will stay hot for plenty of time to get them served.

Edit - found a pic. There are at least a couple of layers under this one.

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Todd Graves worked at Guthries while in grad school

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He did but it was Undergrad while in Athens.

I like that recipe. It's basically what I use. I back off the W sauce and try to use fewer saltines... just enough to hold it together.

Found that if you put them in the freezer on a plate after forming, you can use less filler. Once they start to freeze, reshape them and put them back in for a little bit. They tend to stay in better form when frying if they are slightly frozen.

A good Cajun place would be a huge hit in Atlanta.

There was one outside of Athens in Watkinsville years ago that even got the seal of approval from my picky wife. Gautreaux's. Small place that was fantastic and popular. They grew into a larger place in Athens and eventually sucked and closed down.

While it isn't in Atlanta, there is a seafood market in Gainesville that is outstanding. Atlanta Highway Seafood Market

I wouldn't describe it as Cajun or Creole but they make great poboys. They also have crawfish etouffe on the menu and serve a gumbo that is not my favorite but people seem to love it.

Their fried seafood is as good as it gets. Everything is fresh. Main thing is it is a market too where you can buy whatever you need if you want to cook at home.

Southern Living named it the #4 "catfish joint" in America years ago.

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few brands at Publix

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Yes they carry the Tonnino brand of tuna in jars. It's the first thing I've bought in a store that seemed to be a little bit of a step up.

I made Serious Eats Pasta Al Tonno with it and it was delicious.

Pasta Al Tonno

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smoking skinless, boneless breasts and resting in butter

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This has become my favorite way too except I wrap and add the butter when the seasoning is set and it has some color around 135. Pull it when the temp gets around 150 and let it rest.

Best, juiciest turkey breast I've ever cooked.

None of my crew likes dark meat anyway and this method is so easy.

That is the way my MIL makes it.

You can barely tell it's okra when it's stewed down after hours.

I've never made gumbo with okra before mainly because my wife says she hates it. Most of the family doesn't use it in gumbos, but my MIL says the older generations did in their family.

She made a big batch of okra like that recently, and I decided to add a pack to some chicken and sausage gumbo. I added it at the beginning and let it simmer for hours.

My wife said it was the best gumbo I've made. I didn't tell her it had okra in it. Shhhhhh!

You couldn't see any okra pieces and it was hard to tell it had okra from the flavor. But I could tell and I really liked it.

I guess it counts as cake... petit fours are my favorite. It's hard to stop eating them when they are good.

We used to buy them at Cake Palace years ago when visiting BR family. I think it's closed now. I think we've gotten some at Gambino's since then but it's been a while.

Hedy Lamarr - most beautiful actress of her era and co-inventer of frequency hopping that eventually led to blue tooth and WiFi.

I don't think they would perform well without filling for the reason you said. I don't think the baskets when dropped would be at the right level.

Great fryer. I have 2 six gallon ones that can feed a bunch of people with both going.

How about just getting 2.5 gallon one for home use? It might produce more food than you think for larger groups.