I will be frying fish for my family (4 grandkids boys age 14 to 5yr old) and 5 adult children, my wife and myself. In the past I have fried in a large deep fryer and fed a few guests (usually kids first) while I fry a second batch in the fryer, then feed a few more people. Over and over till everyone has had their fill. Then I feed my wife and myself last. I would really enjoy being able to feed everyone at one time so we could have our meal TOGETHER. How can I keep the fish warm until I have enough to feed us all at the same time. I have thought of keeping the fried batches in the oven till all can be fed. What temp should be good? Should the fish be covered with foil while in the oven? etc...etc.
Please share with me how you manage to keep fried fish warm.

I have done it this way for many years. As you cook a batch, put it in a paper sack (or double the paper sack is even better) with a couple of paper towels between each batch of fish. This helps to keep it hot as well as crispy. Before serving, pull out the paper towels. Putting it in the oven will make it soggy. Open up the sack or tear it down one side and serve it from the bag. That's how us rednecks do it.

Thanks Fishslime.
Do you roll the bag closed while cooking the next batch or leave it open to allow steam to escape the bag. Also, do you keep the bag on the table or counter near the cooking station or maybe keep the bag under a light? Might take me 5 to 10 min or so for each batch. I cook outside with a small deep fryer which has a basket that lowers into the hot oil.

This!!! ^ ^

I keep the bag open. Be sure your grease is at 375-390 degrees and let heat up again between batches. It shouldn't take 10 minutes to cook a batch. I would estimate 3-4 minutes - fry them till they float in the grease. They are then done. If grease is not hot enough, they will definitely be soggy.

Simple corn meal coated(cat/crappie) stays warm in 225*F oven just fine.
When frying for large groups 10 or more fryer capacity needs to hold at least 2-2.5lb per fry run which means a house hold stove wont cut it.

Oil is HOT when it can lite a stick match,hot and fast

Use rice bran oil as your cooking oil. It is a high temp oil like peanut, but has a much lower viscosity. Lower viscosity (thinner) means that more oil drains off the fish out of the cooker and the fish stays crisper since the grease left on the surface of the fish is greatly reduced.

Coconut Oil takes the heat and is completely neutral in flavor
Unlike derivative oils

Thanks to all you guys for sharing your fish fry tips. I will for sure try them all. My cooker is a Rival and has a large electric element to heat the oil and it recovers the temp pretty quick between batches. I'm estimating it will hold maybe up to a gallon of oil and normally use peanut oil. Do not remember seeing rice bran oil suggested by Keith. I may have guessed a little long on my batch cooking time. Have never really timed them.
Now I've got to go out and see if I can find some paper grocery bags.

Thanks again.

Hottest fish I've eaten were fried then put in a BBQ smoker to keep warm. Result: WONDERFUL smoked fish flavor and worst case of heartburn ever at 2 a.m.

Do you guys fry the filets whole or do you cut them into smaller pieces?

I like it crunchy so I cut into small pieces.

Usually just good size "two bite" chunks
Slice fillets length wise down the middle then cross cut 1.5" or so.
Of coarse this applies to fish upwards of 5lbs