Fish stew frenzy

Family recipe, limited supply has fans lining up at Fryday Nite Fish

By Ariyanna Smith

Ayden may be known for its barbecue but folks are clamoring for its fsh stew.

Before they can get it though, they have to understand the basic economics of supply and demand.

High demand and limited supply mean you have to get in line on Sunday at Friday Nite Fish, Te Original Backyard, 521 W. First St.

When Tonnia Pollard-Wallace and her husband, Alonzo Wallace, opened Fryday Nite Fish in 2019, they never expected to be so successful.

But every weekend now, lines of customers extend down First Street hoping to get a taste of their fried fsh dishes and their famous fsh stew.

Tonnia is the face of the homestyle restaurant, but her husband is the one behind their signature item.

Unfortunately for their customers, Alonzo spends most of his time on the road working as a truck driver. Due to his limited schedule, the stew is only available on Sundays.

Occasionally, on Fridays, he makes it home early and prepares a few batches. Tese special occasions are always announced on the restaurant’s Facebook page with the hashtag, “Plot Twist.”

Tonnia Pollard-Wallace and Alonzo Wallace opened Fryday Nite Fish, The Original Backyard in 2019.

Initially, the stew was on the menu for the entire weekend, but they were overwhelmed by the demand. Tis past summer, the restaurant sold 300 bowls in 17 minutes.

Now, Sundays are dedicated to selling the stew and the volume is more manageable. But even with the adjusted schedule, people will wait for hours hoping to get a bowl.

Only card-carrying members of the customer loyalty program are guaranteed a serving.

Otherwise, “Once it’s gone, it’s gone,” Pollard-Wallace said.

Te stew is a family recipe that includes basic ingredients like potatoes, eggs and sausage. Te couple believes the recipe’s unique blend of spices is what has their customers hooked. Mrs. Pollard-Wallace is a licensed spice maker and her husband uses her mix in the stew. “People just aren’t used to these ingredients,” he said.

Te family has been making the stew for 28 years. Pollard’s mother taught her husband how to make it. When they decided to ofer it to the public, they swapped Rockfsh for Tilapia to make it more afordable for their customers.

“When we were at home making fsh stew for the family, we used Rockfsh. Coming to Ayden we had to fnd a fsh that would keep the price down. If we sold the fsh stew with Rockfsh, it would be $17 a bowl,” Pollard-Wallace explained.

Once the recipe was fnalized and the restaurant opened for business, they realized they had something special.

Te couple plans to build of the success of the past two years. Wallace is planning to leave his position which will allow him to focus on the restaurant.

Tey have already purchased a food truck that will spotlight the stew and satisfy the overwhelming demand from the community. “It’s a whole business by itself,” Pollard-Wallace said.

A secret family recipe with an original mix of spices makes the stew special, the Wallaces said.

Fryday Night Fish is open Tuesday-Saturday from 11 a.m. until they sell out. Te business opens Sunday to sell fsh stew. Like their Facebook page at facebook.com/Tonniafnf/ for alerts the stew and other special items such as pork chops and barbecued chicken.

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605 COUNTRY CLUB DR, GREENVILLE • 252-752-9121