Buffalo, N.Y. (WBEN) - Lent means fish fry season in Western New York. While many eateries offer up filets this time of year, what's the key to successful fish fries year-after-year?
At Hoak's Restaurant in Hamburg, Kevin Hoak says the secret is simple.
"I think the biggest thing is it's always fresh," Hoak said in an interview with WBEN.
His restaurant offers multiple ways to have your Friday fish, including beer battered, Cajun, garlic parmesan and southwest style. But when it comes to the sides, Hoak believes people are there for the fish, with the sides being a bonus.
Hoak also credits a great staff for the business' success every Lent.
"Everybody comes together and works a little bit harder and a little bit longer," Hoak said. "High school kids, college kids trying to make some extra money. They come in a little bit earlier, stay a little later, like I said, and that business is usual. Just been doing it for so long now that we know what to anticipate."
A popular spot in Niagara County is Wilson Volunteer Fire Hall. Hatton Humphrey says there's a combination that has people in line before doors open at 4:30 p.m.
"We have a wonderful supplier of fish. We have a wonderful group of volunteers, and we have a very well oiled, no pun intended, process for for making everything go," Humphrey said with WBEN.
He says the consistency, the portion size, the community and the pricing continues to bring people back every year.
The fish fry at the Wilson Volunteer Fire Hall is $18.50, with a 50-cent discount if you pay cash. Humphrey says it's the biggest fund raiser each year, but is not at liberty to say how much is raised each year.
The fish fry in Wilson will continue through Good Friday.