Fish Fry 2027
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Order In Advance
12noon - 4pm (Fridays during Fish Fry)
Pay online and get delivery to your vehicle.
Click HereOrder in person
Come to St. Conrad Social Center to order and pick up your meal.
Cash, checks, and credit cards are accepted.
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Fried or Baked Fish
French Fries or Gluten-free Scalloped Potatoes
Green Beans, Coleslaw,
Bread & Butter
Dessert
TAKEOUT ONLY (No Dine-In)
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$16/Fish Meal
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Did you ever wonder what it takes to run a fish fry, especially one as large as ours?
Planning for this annual event begins months before with meetings between the organizers, communications, grounds and facilities, and volunteers, as well as corresponding with sponsors.
Organizers have a long checklist to take care of that includes things like banners, sign-ups, t-shirts, advertisements, parking, food deliveries, baking, media, office needs, setup, and more.
We wanted to give you a glimpse of what the checklist looks like since there is so much more than what meets the eye, especially when it comes to serving an average of 1200 meals each Friday during Lent.
Even though this list is long, and the endeavor of the All Saints Parish fish fry is huge, it is a ministry that we are honored to stand behind each year to serve the community while carrying on the tradition at All Saints Parish.
The Checklist
PRIOR TO
Monthly meetings | Sponsorship letters written/mailed | Sponsor correspondence/logos |Sponsorship thank you letters
LEAD-UP
Printing a sponsorship banner |Sign-Up Genius creation/maintenance | Collecting t-shirt sizes/ordering |Advertisement creation | Parking, community, & event signs printed, weatherproofed, and hung | IT run-through for the building | Test run of online ordering
WEEK OF
Food deliveries |Baking |Social media posting begins |Advertising starts |Handling media needs |Donated desserts start to arrive |Offices handle phone calls |Setup (fryers, serving tables, bags, cue lines, ticket booths, decorations) | Parking lot set up (signs, cones) |Coleslaw prep
DAY OF
AM Food prep |PM Food prep (early afternoon) |Decorations/signs hung | Desserts cut and packaged |Online ordering starts at 12noon |Money counters begin |Monitoring online orders |Print online orders / deliver to kitchen | 50/50 set up | Tickets sales begin at 4pm |Youth food runners begin their work |In-person fish sales begin at 4pm
TEAR-DOWN (Required for weekend/ weekday needs on campus)
CLEAN UP (begins after sales end)
Fryers and roasters cleaned |Bags put away |Food put away |Laundry collected |Tables taken down |Floor cleaned |Cue lines taken down |Signage taken down |Parking lot cones put away |Parking lot signs stored |Inventory taken
THROUGHOUT THE WEEK: Laundry (towels, aprons)
SET-UP AGAIN (Repeated weekly)
Baking on Wednesdays |Food deliveries |Parking lot signs, cones |Social Hall setup (fryers, tables, cue lines, ticket booth, preorder pick-up area, bags, signs, etc.)
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Sponsors
Please visit our Sponsor Page.
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