Thread: Frustrated Fryer!!

I had my fish fry yesterday for the 4th! Last year was my first and it didn't go well as I used only electric fryers. (everyone waiting for fish that was soggy) This year, my wife (what a catch) bought me a two-burner gas fryer from Academy Sports. It has two large rectangular pans with two baskets for one and one large basket for the other. I couldn't wait to use it. I should have done a trial run, but I figured i knew what i was doing. It took forever for the oil to heat up to cooking temp, then the food cooled it down to 200-250 and it took forever again to heat back up!! Everyone was waiting for fish again this year, but it was good once it was cooked. In hindsight, i know i should have started earlier and possibly used smaller "batches", but geez does anyone have any pointers?? Is nearly an hour normal for two gallons of peanut oil to reach 375??

Thanks in advance.

You might be able to replace your burner with a cast iron one, which generally put out more BTUs.

Yes, peanut oil takes a while to heat up. When I fry, I take my temps up to 425 before adding fish and for 8 quarts, I don't put more than 4-5 pieces of fish in at a time. The temp will drop to about the perfect temp to fry 365-380ish.

Keep your burner at full bore the whole time. I keep all my fish nearby and when the last batch comes out, I let the oil come back up to temp and then pop the earlier fish back in for a couple of minutes to raise the temp back to a nice hot.

Its important to keep your fish cool before frying, but its ok to let it come close to room temperature just prior to cooking, As long as its been stored properly. Taking it straight from the frige and popping it into the oil is a good way to ensure it will take longer to cook than it should, especially if you like a nice deep golden color on your fish.

One other thing, and don't tell a soul I told you, as its a trade secret... If you have a small dutch oven, made of cast iron, sink this in the cold oil before you start heating. This will help moderate the temp of the oil. Those dinky thin aluminum pots sold with the fish fryers are a joke. Replace it with a nice cast iron one, or hit up your local restaurant supply for a heavy aluminum one. Short of that, use the dutch oven trick and Happy Frying!

Originally Posted by Fishtaco

Taking it straight from the frige and popping it into the oil is a good way to ensure it will take longer to cook than it should, especially if you like a nice deep golden color on your fish.

Well, that helps. I was going straight from the cooler, to the batter, to the grease. I also felt concerned with conserving gas by turning the burners down. thanks

[QUOTE=Fishtaco;838576]Those dinky thin aluminum pots sold with the fish fryers are a joke. [QUOTE]

Also....Mine were aluminum..... Great tips

That's what I like about this forum. I really learned something from this series of posts.

I gotta get me one of those heavy dutch ovens. :D

aj

Yes most use to much oil in the pot and that takes a long time to heat up.

you only need enough oil to float a few fillets of fish at a time. cut your fish in one inch strips so they cook evenly on all sides and dont crowed your pot
only put 8 or nine strips in at a time it only takes seconds to cook at 375 degrees. not minutes. once the fish floats it is done.

batter your fish ahead and put in bottom of fridge till time to fry them up.

go to cooking recipes on this site see mu crispy crappie recipes and you will never have soggy crappie again.

if the temp starts going down as you add fillets stop adding till it heats back up.
keep oil between 400 and 375 and they will not get soggy.

do your burners burn like a gas stove in a house or do they sound like a jet engine?

i used the aluminum frying pot to put the ashes from my chrcoal grill in,,,lol. get a 9 qt cast iron pot it does alot better. and holds heat alot better you'll like it.
my propane fryer is 20 yrs old it's like 1 of those turkey fryers you see today but about a foot taller. don't give up you'll find the little secrets of the fryer

X2 on the cast iron they retain heat much better than aluminum cookers.

I have a big SS fish cooker It take 4 gallons of oil to use.But the more oil in a big one like this allows me to control the temps easy.
I have cooked for 75+ on it lots of times. Thats fish,Hush puppy's and fries. I also have my fish out and laying on paper towels.
Used to cook fish for a living in restaurants. So that helps but after you get the hang of it. Cooking fish is so easy a caveman can do it.
Pete