No I don't. Now I will qualify that with the fryer I am using. I use a large 4" deep roasting pan over a turkey fryer burner. I keep a thermometer set between 350 to 375 when I load the pan. With this setup you can cook between 10 to 15 fillets at once. Once you scoop them out it will heat back up in just a minute or so. We use 4 of these cookers and can fry up about 10 t0 12 gallon bags of fish in less than 30 minutes. It takes 2 persons to keep one fryer running at max capacity, but I have never found a better way to cook that much fish that fast. We are feeding over 100 people at a wild game dinner, so timing can be a problem. The thing I like about this system that everybody takes different amounts of care when they fillet a fish. I will look over each fillet to remove any bones before we bread them to refreeze. You will have to play with the dry mix, but once you get a blend you like mix up a bunch and keep it in the freezer. I don't like a lot of spice on my fish so most blends have too much pepper for me. That's why I start with a prepared mix and mix equal portions of corn meal and corn flour, then add Lowrey's or garlic salt to taste. We use the fish breader pan you can buy at most outdoor stores and layer the fillets into aluminum pans. Use plenty of cellophane between the layers or you will loose the coating as you bag them up. Good luck and enjoy.