Nfld. & Labrador

Petty Harbour restaurant flooded with calls as it prepares 1,000-pound Good Friday feast

The phone has been ringing off the hook. The first reservations were made two months ago.

Biggest fish and chips day of the year for N.L. restaurants

Kyanah Chafe, manager of Chafe's Landing, took several calls from people eager for reservations during an interview with CBC on Thursday. (Jeremy Eaton/CBC)

Kyanah Chafe has been taking reservations for about two months at her family's restaurant — all for Good Friday.

On Thursday, the phone was ringing at Chafe's Landing every five minutes with people asking for a table and a feed of fish and chips, she said.

"The demand, it's been crazy," she said. "Over the last few years, the demand for fish and chips, it seems like whenever people think fish, we are right on the forefront of their mind."

Chafe's Landing will be packed on Friday, as people pile in for a Good Friday feed of fish and chips. (Jeremy Eaton/CBC)

Chafe, 23, manages the restaurant on the water in Petty Harbour. She's worked there since it opened 11 years ago, when she was a 12-year-old girl.

Each year, Chafe's Landing opens for the season on Good Friday. They usually sell around 600 pounds of fish, but this year they're preparing for even more.

"We're expecting anywhere between 600 and 1,000 this year," she said.

Traditional food of Good Friday

Good Friday is a huge day for fish and chips restaurants around Newfoundland and Labrador. Catholic tradition is to avoid eating meat on the religious holiday, but fish is fair game.

The tradition of eating fish and chips on Good Friday has grown well beyond the Catholic Church in the province, and is common for people of many beliefs.

Chafe's Landing is located in scenic Petty Harbour, a few minutes from St. John's. (Jeremy Eaton/CBC)

Chafe's will have live entertainment playing throughout the day, and will have a staff of about 15 ready to serve customers.

"I actually look forward to Good Friday," Chafe said. "It's the first day of the year where we actually get to do busy work. We love being busy here, we're used to it. So we're ready."

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