Thanks, Dave ... I'll keep that in mind. Gotta find out who the cook(s) will be, and what equipment they have, first. I just know how much Chucky had, and the sizes he used to fry in (4 turkey fryers), so I'm using that as a baseline. I also have the recipe/ingredients list that Chucky uses to coat the fish, and will make that available to the cook(s) if they want it.