I should have picked up one of those high temp candy thermometers. I saw a few at the end of the Isle where I got the Fry Daddy. The Fry daddy is reather small and I can see how the oil temp would drop if there were too many filets in there at one time. That must be what I did wrong as they were rather oily even though I drained them well. Next time I will not put so many filets in there at the same time. I need to spread them out. I was trying to cook up 15 fish or 13 crappie filets and that was just too darn many. I did them in two batches and I should have use three batches or four bathes instead. I will try to pick up one of those thermometers next time I am out shopping. I ended up with more filets that even I could eat tonight. Guess what I am having for lunch tomorrow? lol
I purchased some of that Cranola oil and found another bottle in the house. The new one is pure Canola Oil while the one that I had already opened was a combination of Canola oil and soybean oil. I wonder if the Soybean oil is ok to use? Think I will stick with the pure Canola oil next time.
Saving the oil is a good idea. I was wondering how to filter it. The FryDaddy has a plastic lid that seals the top of the fryer so that you can save the oil for a few days in the refrigerator. Not sure how long it will keep in the Frig and if I will reuse it next time. Depends on if I want fish again in the next few days or week. I still have a few frozen bags of filet in the freezer from this last summer. According to the directions on the FoodSaver Box you can keep fish filets in the freezer for about 6 months without using the vaccume bags and three years if they are vacuume sealed. So I better start eating my frozen filets soon or they may get freezer burned.
Anyway thanks for the help. I never used a deep fryer before until today.
The filets looked nice and golden brown and they were cooked well enough. I let the cook for about 8 min as the directions said from 4 min to 8 min and I didn't want any live worms in the meat so I chose the longest time possible. LOL
I should never had talked to those prevet majors who took Parisotology class. But then again I can tell I don't have any tapeworms. LOL. I would not be so fat if I did.
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Originally Posted by Jerry Blake
Hey Moose:
Use a candy/deep fry thermometer and try to keep the oil between 360 and 370. That Fry Daddy will have a hard time maintaining the temperature if you put too many pieces in at a time. If the temps get too low the crappie will be greasy. I like canola oil. I save my oil too and strain it through a paper towel in a sieve after it has cooled. I usually cut the fillets into nuggets to separate the thinner tail piece from the thicker part.
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