I like to cook fish outside, so i use the ole turkey fryer and peanut oil. 375 is the temp that works for me. I use the peanut oil over and over. I store it in a new, plastic five gallon kerosene jug. I strain it thru cheese cloth. The crumbs and residue are caught in cheese cloth, that's discarded. Just top off the oil every couple of times you fry.