Question on Fish/Turkey Cookers

We have one of these things.... never used it, though. Asking for advice from those who are successful at it....

When the weather gets warm and we catch some crappie, I want to fry Crappie fillets and sliced potatoes and try out this cooker:
1. Do you guys fry the fillets whole or cut them up in pieces?
2. If whole, what temp do you fry them?
3. If in chunks/pieces what temp?
4. If you do potatoes, do you put in with the fish or do by themselves?
5. What temp do you cook the taters?
6. How many fish do you put in one batch to fry?
7. Let's say you fry them at 350...... do you heat the oil to 400 before you put them in or ????

Any help from you guys/gals would be much appreciated. :) I don't want to ruin a batch or two trying to figure it out.

Know a few turkeys on here that cook fish, does that count?:D Have never used one CN but bet there are some that have.

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Originally Posted by kazualobzerver

Know a few turkeys on here that cook fish, does that count?:D Have never used one CN but bet there are some that have.

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You said it, Kaz...... I didn't! :) LOL

I'm hoping someone will be kind enough to steer me in the right direction. I did just pay up my fire protection dues so all should be well! ;)

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Originally Posted by C N

We have one of these things.... never used it, though. Asking for advice from those who are successful at it....

When the weather gets warm and we catch some crappie, I want to fry Crappie fillets and sliced potatoes and try out this cooker:
1. Do you guys fry the fillets whole or cut them up in pieces?
2. If whole, what temp do you fry them?
3. If in chunks/pieces what temp?
4. If you do potatoes, do you put in with the fish or do by themselves?
5. What temp do you cook the taters?
6. How many fish do you put in one batch to fry?
7. Let's say you fry them at 350...... do you heat the oil to 400 before you put them in or ????

Any help from you guys/gals would be much appreciated. :) I don't want to ruin a batch or two trying to figure it out.

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1. Got ours from Wal-Mart about 2 years ago. NO TURKEYS YET.
2. Catch fish clean them put into quart bags with water frezze them.
3. Dont do nothing to fish but make sure they are totally unfrozen. Just use the same size pieces that they were when I cleaned them. Roll them in egg and milk then what ever batter you want. I like mine in corn meal with about 25% flour.
4. Turn on propane most cookers come with one of those stick guage things that show the temp. Heat to about 300 degrees watch temp, drop one piece in you can tell if its cooking ok, if it is drop about 10 to 12 pieces in depending on size. Only put about enough fish in to cover the area of the pot. Do not put them in where they are stacked 2 or 3 layers thick! CN if you have ever fried donuts works the sameway. The fish usually turn themselves, like donuts, sometimes you have to help them. Just like a can of bisuits and making donuts! Don't let temp get above 350 degrees you will burn your oil. At about 400 you better have fire department on hand!
5. Get cardboard beer flat, put paper towels in it about four. Get you a metal wire dip basket like about the size of a coffee cup sauser. China cooking stores have them for woks! Use dip basket to pull fish out about after 5 minutes. Get container of salt and salt fish crab a beer and dig in.
6. Fry potatoes same way right behind first mess of fish. About 350 degrees sliced or french fried cut. Should be about 5 minutes. They will also turn by themselves. Do not stack them in more than 1 layer deep also - just like fish.
7 Get carboard beer flat, put paper towels in it. Use Wok dipper to lift them out. Grab salt. Bring me another beer!
8 Crab more fish, put them into the oil 5 minutes 350
9. Get me another beer
10. Pull fish out
11. Get me another beer
12 Put potatoes in

GET the idea? Honesty PW had never fried fish before ever I had to show her how to do it! I also have used our fry Daddy! Same way!

Ps: The first time on each fish or potatos just put one piece in and test the oil. Warning if you put potatoes in below 300 temp they will come out greasy!

Try to make sure you get most of the moisture of them taters before u put em in the oil r they will boil over!!!
Learned that the hard way!!
Only other thing I can tell ya is don't overfill your fryer with oil or you will have the same problem
The more you put in the more room ya need so it don't go crazy!!

Smitty, what temp do you fry your taters and fish? Do you use a thermometer?

Thanks for the warning on the moisture, but I often cook them on the stove so know ALL about that. I just never measure the temp and didn't what others do OUTSIDE.

crappie filet, 325dg.for 3min, cut the big filets in chunks, or add one minute to cooking time if left hole

Thank you, Beagleman!!!!! That's what I needed to know! :) Do you toss taters in with the fish or do them later?

potatoes first, then fish.

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.

I fry fillets whole. Drop them into a 325 oil. When they float, they are done. One advantage of a bigger pot is that you can drop in more fish without cooling to oil too much. You should allow as much water to drain from them to keep the oil from splattering when the water boils. When I was a kid the firemen put on an annual fish fry to raise money. They had a huge cauldron (witch's style) with a water heater burner underneath. One guy would drop a fillet in on one side and it would go down one side and come up on the other side ready to eat.

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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.

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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.

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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.

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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!

Attachment 55374Here 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!

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Originally Posted by badaxed

Attachment 55374Here 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.

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

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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!

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

hey Cook I'm gonna try the potatoes trick!

Our first 4 or 5 fry's of the year we just use cornmeal with a little salt, once we've ate a lot of 'em we start using different batter's with different seasonings. We've gotten to like the beer batter, just add more water than it calls for and dip and drop, their good.

another tip is use peanut oil as long as no one is alergic, it will not bind with oils from the fish and cause your turkey to taste like fish or vice versa, cotton seed oil is the same.

If we catch a lot of small ones, we'll just scale em and gut em and fry em, same concept, except you get the delicious tales!! crappie chips!!

We always use peanut oil but do like you do with varying the coatings as the year progresses. Thanks.