Reply With QuoteGet a thermometer and make sure temp is right.never had that problem and have same cooker.sounds like grease may be to cool.
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Slabmaster II
Fish Fryer Question
I bought a propane fish fryer at BPS a few years ago to use with larger groups of people. It's one of those they run on sale for 29.99 every now and then. I know it isn't the best of quality, but I only use it about once a year so I figured it would suffice for my needs. The pot is aluminum and I find that my filets stick to it unlike the fry daddy that I normally use. (I use a fish & chips style of batter mix.) Has anyone experienced this? Any tricks to keep it from happening? I've heard cast iron pots are better but I would guess they are expensive. Any thoughts or suggestions ?
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Get a thermometer and make sure temp is right.never had that problem and have same cooker.sounds like grease may be to cool.
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Charlie Weaver USN/ENC 1965-1979
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i had the same problem's with mine. i purchased a cast iron pot for it and it does the trick for me
why do today what you can put off til tomorrow, go fishing instead!!!
Slabmaster II
I have checked the temp with the rinky dink thermometer that comes with the set. Maybe it isn't accurate. ??Originally Posted by cray
Does the cast iron pot take longer to get hot?i had the same problem's with mine. i purchased a cast iron pot for it and it does the trick for me
Now that I think about it, the strainer is inside the pot and that is what the fish stuck to. Do you use a strainer?
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The cast iron holds a more steady heat but if your fillets are sticking to the alum pot I'd guess the heat isnt hot enough on the oil. Fillets shouldnt stay on the bottom of the pot for very long at all and the grease should be rolling when the fish hits the grease.
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Is it sticking to the pan itself or the basket,had the same problem with fish sticking to the basket,so i dont use the basket anymore,when using that kind of batter right when you put fillets in stir them alittle...
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Sounds like your batter is getting into the holes of the basket, then hardening in there. Hotter grease or ditch the basket, I would lean toward just ditching the basket. You could probably find you a cast iron dutch oven for cheap at a yard sale. Got a lid and everything, works good for outside cooking. Takes a little longer to get to temp, but holds it better too.
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I had this problem and I just left the basket in the grease, put the battered fillets in , then used the basket to take them out when done, worked pretty well.
FAITH, FAMILY, FRIENDS & FISHING...... hopefully in that order but honestly, not always!
Slabmaster II
The fish stick to basket and not the pan. I leave the basket in and use it to lift the filets out like slabby joe says he does, but mine stick to the basket. My temp gauge shows the grease is the right temperature. I will try it next time without the basket. If that doesn't solve the problem, I will consider cast iron. Thanks for your input everyone.
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