Sounds like you need a different type of burner and a good thermometer. I think electric would be to slow unless it was a small cooker. An adjustable regulator on a burner like a crawfish cooker uses would let you heat faster and control the temp better. Peanut oil is the best but a clean vegetable oil would work if you do not over heat it. I read somewhere that when you get cooking oil over 400 degrees it is burnt and will give the fish a bad taste. Just my thoughts on the subject, good luck on your next fish fry.