Pan-fried cod with slaw, fish fry and crispy oven-fried cod are some recipes that are easy to make in large proportions for large numbers of people. When pan-frying large quantities of fish, the oil in the pan may need to be replenished occasionally.
FoodNetwork.com offers a recipe for fish fry by Rachael Ray. The recipe serves four but may be doubled or tripled for larger groups. To make four servings of fish fry, cut about 2 pounds of cod into 6- or 8-ounce portions, and season with salt and pepper to taste. In a pie tin, place roughly 1/2 cup all-purpose flour. In a second pie tin, beat together 2 large eggs and 2 tablespoons cold water. In a third pie tin, combine 2 cups bread crumbs, 1/2 teaspoon mustard powder and 1/4 teaspoon cayenne pepper.
Pour about 2 inches of vegetable oil into a large skillet over medium heat. Coat each piece of fish in flour, then in egg and finally in the bread crumb mixture before dropping into the oil. Fry each piece of fish for about five minutes per side, or until golden brown. Once browned, remove the fish from the oil, and place on brown paper to drain.