Thread: Frustrated Fryer!!

1. A cast iron dutch oven will cost a bit, but they last years and years. I am using my grandma's skillet that she got as a wedding present back before dirt was invented.
2. I use a breading instead of batter. Seems to use less oil.
3. Keep the fillets in in an ice bath. Then shake off the excess water before dropping into the breading. Cold fish fry better for me than room/outside ambient ones do.
4. Like was said, you can't do a whole lot at one time.
5. If you do get the oil too hot, or it starts turning brown, take a whole tater, cut it into pieces and drop them in the oil. This will clean up you oil and almost take away all burnt smell as well. Take the taters out before your next batch. I normally do this between doing the hushpups and the fish.

+3 on the cajun fryer.

Originally Posted by 704gary

DonDon where did you get stir fry pan?????
I've been looking, found some on ebay, but they want $35.00
for shipping. Thanks Gary

theres a strip mall of asian markets and stores and restaurants in charlotte that caters to the asian folks. its called the asian corner. all kind of oriental foods, spices and cooking stuff. they have woks there from small to pans looks like they about 3 ft across and prices are reasonable. they also have the cookers that will accept the curved bottom woks. theres also a restaurant supply house in the mall that has just about every kind of cooking pot or pan and equipment you could ever want. im talking a bout good heavy duty stuff and not the thin aluminum junk that comes with most fish cookers. theres two grocery type stores and both have fish markets. one has all kinds of fish and shrimp iced down and so does the other, plus they have big tanks you can get live fish, crabs, eels, catfish etc live and have em dressed. the mall is at the intersection of sugar creek and tyvola rds.

Originally Posted by BigSandyRookie

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.

sounds to me like your cooker dont have HP burners. if it dont, then heating the oil will take a long time. it shouldnt take but about 10 minutes for two gallons of oil to go from cold to 375 on a cooker with hp burners. also using a cooking thermometer will help a ton. you wanna make sure the oil is ready before you drop anything in it.

A big THANKS rango

I bought a 11 qt. cast iron dutch oven from this site. $35.00, now that is a good price. They are out of stock right now but keep checking back, they will have then if you are interested. Here is the site. Cooking Utensils

Bought me a 9 qt. cast iron, pre-seasoned, frying pot, with basket today. Cost $29 at Academy Sports. I am looking forward to using it the 29th. My church is having a wild game supper and I am signed up to cook fish. Do I need to do anything prep-wise if is "pre-seasoned"?

Not for frying fish. You're all set.