Thread: what fish fryer do you guys use?

Nice looking fryer, and I'm sure it'd do a fine job, but way too rich for my blood. A $30 burner and $10 Dollar Store Stainless pot (which is what I use) would produce the same end result.

Like others I have two options. I have a nice large (large as in it's about a double wide basket compared to some, not sure of the oil capacity, but it is less than a gallon) electric that does a good job holding temp that I used for up to six people and if there aren't too many other things to fry like taters or hushpuppies.

When the scale gets tipped toward a larger gathering the propane and cast iron dutch oven come into action. You have to manually watch the temp and adjust, but you can flat fry the mess out of a bunch of fish in no time flat.

Electric I can re-use the grease a few times, gas, usually the corn meal that falls to the bottom gets burnt and I rarely re-use.

Originally Posted by feeshrman

if you are cooking for 1or2 an electric fry daddy is fine. if you are cooking for a large crowd you cannot beat the cajun fryers, they can turn fish out as fast as you can bread them. The down side is the large amount of oil they require, which can be reused. My point being, if you are gonna cook for large crowds on a regular basis, go with the cajun fryer. if you are gonna cook every once in a while just get a couple cast iron pots and a propane tank with dual burners. just remember no matter which cooker you choose the key to good fish is to get the oil temp right before starting (350-375). Good luck!!

I have used my fry daddy on multiply occasions to to cook for 6-10 adults plus some youngsters with no problem.I like to bring my generator and cook right their at landing too.Just wish I had a silent muffler for it.

I use my wife, she's a great fish cooker!!! BWAHAHAHAHAHA.


Big River Marine
Bill Burnett
870-635-0202

I have a cast iron pot that covers two eyes on my stove. My dad cooked fish in a pot like this when I was a kid and I've been doing it that way since I got my own place and boat (Almont twenty years.....goodness im getting old) lol. I reuse the oil maybe two times but I strain the oil before each use to remove any breading from the previous meal. (I use peanut oil) This has worked great for my family for over three decades.

Just cooked for 12 using the Fry Daddy. I like not having to worry about the temp.

I use a Fry Daddy for small gatherings 1-10 people or so. It works fine for larger numbers just takes a few more batches...no big deal. Or you could up size to the Grand Pappy which would work quicker for larger crowds. I also have a propane fired King Kooker that works sweeeeeet for large crowds. The bottom line is determining the regular number of folks you'll be cooking for the pick one to fit that size. You definitely don't need a King Kooker for just you and your wife. An idea to keep in mind and works very well is to watch Craigslist for used turkey fryers. That is how I bought mine. My wife ordered the cast iron pan to fit and bingo I am in business.

Don't know about other folks but I deep fry all my food outside. It keeps the mess and the lingering smell outside rather than in the house.

Cajun fryer all the way