Thread: Question on Fish/Turkey Cookers

Originally Posted by Hogster1

CN if ya can find an old cast iron dutch oven to use it will distribute the temp more even and hold the temp alot better than a regular pot will.Nothing frys better than cast iron.

Got 2 ready 4 action!

Ahh...a question I know a little something about.
First,invest in a good thermometer..they last forever and are worth their weight in gold..the best temp for oil is between 350-360.Higher temps will cook the fish too fast and also breaks the oil down quicker,lower temps allow the breading to absob more grease before the crust is formed.
Stir the oil up before you check the oil,fryers develop hot and cold spots.
As always,be extra carefull removing product from a turkey fryer,drippng grease from the basket and an open flame can further develop your relationship with your insurance agent.

A little trick if you want crispy fried'taters or homemade french fries.Blanch them the day before if you have time to plan ahead.
Slice the taters,or cut the fries as normal..then drop them in a fryer at 300F for 2 or 3 minutes...or if you don't want to fire up the fryer..blanche in boiling water for about 5 minutes or so...then drain well and put in the fridge till ready to cook the next day.

Trust me on this,not only will they cook a lot faster,they will be nice and brown and crispy and not absorb a lot of grease/oil.

You can use any size fillets you want,of course smaller ones will cook quicker,just cook them according to size so they all cook at the same time.Most crappie are thin fillets(at least most of mine)and should time about 3-4 minutes if the oil is the right temp.You can also bread and freeze the fillets ahead of time and cook frozen.Almost all frozen,breaded foods will float when done.

Also,salt is a killer of oil for some reason,try to limit the amount of salt in breading...and never salt potatoes/F.F. in the basket while its draing over the oil.

Another trick, if you want your fries not to stick together, wash the slices in cold water repeatedly until you get no more starch from them. The water will remain clear.

Originally Posted by cook

Ahh...a question I know a little something about.
First,invest in a good thermometer..they last forever and are worth their weight in gold..the best temp for oil is between 350-360.Higher temps will cook the fish too fast and also breaks the oil down quicker,lower temps allow the breading to absob more grease before the crust is formed.
Stir the oil up before you check the oil,fryers develop hot and cold spots.
As always,be extra carefull removing product from a turkey fryer,drippng grease from the basket and an open flame can further develop your relationship with your insurance agent.

A little trick if you want crispy fried'taters or homemade french fries.Blanch them the day before if you have time to plan ahead.
Slice the taters,or cut the fries as normal..then drop them in a fryer at 300F for 2 or 3 minutes...or if you don't want to fire up the fryer..blanche in boiling water for about 5 minutes or so...then drain well and put in the fridge till ready to cook the next day.

Trust me on this,not only will they cook a lot faster,they will be nice and brown and crispy and not absorb a lot of grease/oil.

You can use any size fillets you want,of course smaller ones will cook quicker,just cook them according to size so they all cook at the same time.Most crappie are thin fillets(at least most of mine)and should time about 3-4 minutes if the oil is the right temp.You can also bread and freeze the fillets ahead of time and cook frozen.Almost all frozen,breaded foods will float when done.

Also,salt is a killer of oil for some reason,try to limit the amount of salt in breading...and never salt potatoes/F.F. in the basket while its draing over the oil.

Lots of good info there, cook! TY so much!!! I love the crispy taters trick!!!

The fillets I will have will be thin, too! lol But that's ok.

Thanks to all who shared ideas! Much appreciated!

Here is a recipe from my sister-in law! She cooked fish frys professionally for ten years in a resaturant. now she cooks fish frys for me twice a year in my valley. She cooks at my house useing a common turkey/fish fryer. Have even had gourmet food critics at my fish fry's who said her fish was some of the best they ever had.
Ingredients: "Fry Krisp" Batter Mix & Beer
1. Have a cake pan with some of the Fry Krisp dry (roll fillets in dry mixture)
2. Combine Fry krisp batter mix with beer until batter runs off your finger (IMPORTANT) this provides for a thin crisp batter.
3. drop into 350 degree oil.
4. remove when fillets float.
5. observe: that most of the fillets never make it to the table as there is a long line of people standing in line to get more as the fish comes out of the cooker.

Cook is right get a good thermometer, I like the infared ones. 350 degrees is the temp you want. Cook potatoes first, cut them and immediately put in the oil, do not rinse as the starch makes them crispier, cook to desired color. I like mine nice and crispy. For the fillets same temp just 3-4 minutes adjusting for thickness of fillets.

A friend was using the cheap thermometer on a turkey fryer and wondered why it would not seem to go above 300 degrees. His brother in law got his infrared thermometer and the oil was over 600 degrees!! Almost hot enough to burst in to flames. All ended well but I have thrown out all cheap ones that come with fryers!

Originally Posted by badaxed

Here is a recipe from my sister-in law! She cooked fish frys professionally for ten years in a resaturant. now she cooks fish frys for me twice a year in my valley. She cooks at my house useing a common turkey/fish fryer. Have even had gourmet food critics at my fish fry's who said her fish was some of the best they ever had.
Ingredients: "Fry Krisp" Batter Mix & Beer
1. Have a cake pan with some of the Fry Krisp dry (roll fillets in dry mixture)
2. Combine Fry krisp batter mix with beer until batter runs off your finger (IMPORTANT) this provides for a thin crisp batter.
3. drop into 350 degree oil.
4. remove when fillets float.
5. observe: that most of the fillets never make it to the table as there is a long line of people standing in line to get more as the fish comes out of the cooker.

Love that pic and great recipe/info! Thanks SO MUCH!!!!

Originally Posted by captcamper

Cook is right get a good thermometer, I like the infared ones. 350 degrees is the temp you want. Cook potatoes first, cut them and immediately put in the oil, do not rinse as the starch makes them crispier, cook to desired color. I like mine nice and crispy. For the fillets same temp just 3-4 minutes adjusting for thickness of fillets.

A friend was using the cheap thermometer on a turkey fryer and wondered why it would not seem to go above 300 degrees. His brother in law got his infrared thermometer and the oil was over 600 degrees!! Almost hot enough to burst in to flames. All ended well but I have thrown out all cheap ones that come with fryers!

Never knew of the infrared ones! Thanks for the tip! Where did you get yours? Mail order?