I just bought a camp chef stove two burner 60,000 BTU. I have a cast iron dutch oven, used canola oil and using a Taylor temp gauge just dipping the probe into the oil. Watching temp rise to 350 I put a few pieces of fish in and the temp went up like crazy and fish burned. I then turned down the heat temp went below 350 and I seemed to fry some fish with success. Why would the temp rise and burn the first batch of fish, am I not putting probe deep enough in grease. I feel like an idiot I should be able to figure this out.

Thanks for any help