I am thinking about buying a fish fryer but not sure where to start? I am not doing a great job using a skillet and would like to try the fryer. Let me know what you guys think works best.
Thanks
Tom
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I am thinking about buying a fish fryer but not sure where to start? I am not doing a great job using a skillet and would like to try the fryer. Let me know what you guys think works best.
Thanks
Tom
Depends on how many you plan to feed. When I fry fish for the family, 6 to 8, I use a GE electric model I bought at Wally world. For larger feeds you're going to need a gas fired unit. I really like the GE unit. Put 3 quarts of oil in it, turn up the thermostat and let it rip.
I think it would depend on "where" you were planning on doing the cooking :Doh: ... inside or outside !!Quote:
Originally Posted by Ranger6
As I understand it, cast iron maintains oil temps better than aluminum, when adding in a new batch of fish. Cajun Fryers get a lot of good press from the West KY gang. But, at our most recent fish fry event (Central KY), fish, fries, & hushpuppies were cooked in aluminum pots (cylinder gas units). You'd have to contact "Chucky", on the KY Forum, to find out brands used.
Can't help you on inside cooking ... I just use a cast iron skillet (but then, I'm only cooking for one)
... cp :cool:
Big stainless steel pot on a propane burner (turkey fryer, outside of course), but when I cook fish it's usually to feed several.
Normally stainless steel pot on the propane burner to
Inside, a dutch oven pot and I cook for 3 or 4 people usually, but have cooked for as many as 8. My cast iron pot holds about 1/2 gal of oil.
My electric fry daddy is how i get it right every time........just saying I got gas burners and a # of different type pots.But my fry daddy is my "go to" just about every time,nowadays.I also recommend using peanut oil and if your going to use something other than a fry daddy get you a thermometer.:popcorn
if you are cooking for 1or2 an electric fry daddy is fine. if you are cooking for a large crowd you cannot beat the cajun fryers, they can turn fish out as fast as you can bread them. The down side is the large amount of oil they require, which can be reused. My point being, if you are gonna cook for large crowds on a regular basis, go with the cajun fryer. if you are gonna cook every once in a while just get a couple cast iron pots and a propane tank with dual burners. just remember no matter which cooker you choose the key to good fish is to get the oil temp right before starting (350-375). Good luck!!
I use the side burner on my grill along with a cast iron dutch oven and a digital thermometer.
If cooking for just 2 or 3 people, my 85 year old Cast Iron skillet. For more than 3, I have a Big Electric skillet that I Really like. I can fry up to 10 fillets at a time. The Thermostat is the bomb.
Ive got a friend who bought the R&V Works Cajun fryer, 2 basket 6 gallon model. He absolutely loves it, but I think it may be too big for me. I too am looking for a good cooker, and I do plan to stay with the R&V Works cooker, just maybe the FF2 4 gallon model instead. Would love to hear your suggestions on them if you have experience with them. R&V Works Home Hope that helps you.
Nice looking fryer, and I'm sure it'd do a fine job, but way too rich for my blood. A $30 burner and $10 Dollar Store Stainless pot (which is what I use) would produce the same end result.
http://img.photobucket.com/albums/v4...k/IM001055.jpg
Like others I have two options. I have a nice large (large as in it's about a double wide basket compared to some, not sure of the oil capacity, but it is less than a gallon) electric that does a good job holding temp that I used for up to six people and if there aren't too many other things to fry like taters or hushpuppies.
When the scale gets tipped toward a larger gathering the propane and cast iron dutch oven come into action. You have to manually watch the temp and adjust, but you can flat fry the mess out of a bunch of fish in no time flat.
Electric I can re-use the grease a few times, gas, usually the corn meal that falls to the bottom gets burnt and I rarely re-use.
I have used my fry daddy on multiply occasions to to cook for 6-10 adults plus some youngsters with no problem.I like to bring my generator and cook right their at landing too.Just wish I had a silent muffler for it.:yikesQuote:
Originally Posted by feeshrman
I use my wife, she's a great fish cooker!!! BWAHAHAHAHAHA.
Big River Marine
Bill Burnett
870-635-0202
I have a cast iron pot that covers two eyes on my stove. My dad cooked fish in a pot like this when I was a kid and I've been doing it that way since I got my own place and boat (Almont twenty years.....goodness im getting old) lol. I reuse the oil maybe two times but I strain the oil before each use to remove any breading from the previous meal. (I use peanut oil) This has worked great for my family for over three decades.
Just cooked for 12 using the Fry Daddy. I like not having to worry about the temp.
I use a Fry Daddy for small gatherings 1-10 people or so. It works fine for larger numbers just takes a few more batches...no big deal. Or you could up size to the Grand Pappy which would work quicker for larger crowds. I also have a propane fired King Kooker that works sweeeeeet for large crowds. The bottom line is determining the regular number of folks you'll be cooking for the pick one to fit that size. You definitely don't need a King Kooker for just you and your wife. An idea to keep in mind and works very well is to watch Craigslist for used turkey fryers. That is how I bought mine. My wife ordered the cast iron pan to fit and bingo I am in business.
Don't know about other folks but I deep fry all my food outside. It keeps the mess and the lingering smell outside rather than in the house.
Cajun fryer all the way
I use the cajun fryer, 4 gallon model. The way it is designed, with a heat tube running through the oil instead of a flame at the bottom of the pan -burnt oil is not a problem. It has a built in thermometer, so you can keep the temp right where you want it. With the two baskets you can do fish on one side and taters on the other !! Had mine 3 years and had no problems. I strain the peanut oil after about every third cookin and reuse it for 6 months. These are also great cookers for deep frying deer steaks.
yes electric fry daddy does great, usually the fish first then fries or tator tots in same oil
For small batches I use a Waring Pro electric fryer. The wife bought it for me to replace a worn out fry-daddy, so don't know who carries them. For larger batches I use a Bass Pro model. It's $39.99 everyday but, you can catch it on sale for $29.99. It's served me well for four years now. Also invest in the large funnel and filters while you're at it. You can reuse your oil several times before it goes bad. Pays for itself in no time. Peanut oil ain't cheap!!
ever try an old fashioned deep cast iron pot?
13" cast iron dutch oven over a propane burner works well for me. One for the fish and seperate one for hushpuppies and fries. I am working to modify a grille into a fish cooker right now. Will still be using the dutch ovens, just incorporating the burners into a grille so I can close the lid and cover the pots. Can usually use the fish oil a couple times and the oil for hushpuppies and fries several times. I cook for the whole family usually once every week or two. Oh yeah, the thermometer is a must.
Fry daddy
R&V works cajun fryer! I wanted one for ten years but was too tight to spend the money. Wife suprised me with one for fathers day! Dont know how I made it without it!
I was able to scrape up a few extra bucks together so I placed my order for one the R&V Works FF2 6 gallon cookers myself. There really is a difference and I dont know why, but there is vs frying in a pot or pan over a burner. Fish is so so easy to cook and very quick.The investment is a lifetime investment and the oil saving cooker is great how it works. Only thing about cooker that isnt just awesome is its a little loud. Other than that, you will love how it cooks. Ive cooked 8 or 9 times in mine already since I got it just a few weeks ago. Food is never greasy. Wife even loves it and she almost refuses eatiing anything fried. I expect to cook on it for about a year using the same peanut oil. I have buddy who owns one and he says he gets a good year or so out of his oil before he changes his. Oh, and wow, chicken and okra both taste great on it. Somebody told me that the difference in this cooker vs frydaddy, or open flame under skillet types etc, was that these cookers hold the oil temp up and your food dont get a chance to soak up or retain the oil in it. I can back up the fact that the food retains very little oil and so far has never been greasy at all. Hardly ever even seen any oil in serve pan after cooking and waiting to eat. It really is amazing. :)
PS. One other thing. If your the type the who loves cooking and spending alot of time working with cooker and cooking etc, you will have to get use to this cooker as you will still be wanting to cook something and the food is already done. Capacity is amazing as I love to do other things besides cooking and I can cook alot of food at the same time and quick too.I bought the model with the carry cart and I would suggest you too, as the cooker is very heavy.Well built for sure.Quote:
Originally Posted by FIRECAMP
I have a Fry Daddy for a small cook. When its entire family time, I break out the turkey fryer! :biggrin
Cooking an entire year with the same oil and never changing it. Not sure I could go that route.Quote:
Originally Posted by GoneCrappieFishing
Might be okay if you're using commercial grade fry oil. Not just store bought peanut oil. Filter and freeze or refrigerate for best results between uses. I'd not let it sit for weeks at a time unused without taking proper care.
FIrst off, I wont be leaving oil in the cooker all the time, nor did I say I would. Oil gets strained and cooker gets cleaned per the instructions from the manufacture and oil is stored in oil safe containers when its going to be a while without using it. I have only had my cajun cooker since July but there is nothing about it so far that I have found that I dont like. As far as using oil for a long length of time, I personally cant testify to that, but I will only use it if its safe and clean. Ive used the same oil since July and its in great shape. I do know this, I've had my cooker for 3 months and I really have enjoyed it tremendously so far.
I use a gas fired cooker. We always have fish in the freezer and people stopping by to eat them. I did use a Fry Daddy at one time, but the oil didn't get hot enough.
I use a larger version of the fry daddy called the dual daddy. It has a divider in it to keep filets seperated.
I use a PRESTO DUAL BASKET FRY PRO DEEP FRYER number 05466. You can find them for about $65 - $70. I can fry 7 or so pieces in each basket, 14 at a time. It will hold about a gallon and 1/4 of oil. With the oil at max temp of 375, it won't cool off like the smaller ones and seals the fish so it doesn't get greasy.
edited to say this: I also fry the small boneless skinless butterball turkey breasts in this fryer by cutting the breast in two, seasoning with Cajun spices and cooking one half in each basket using a meat thermometer in the center to judge when it's done. I always ensure the breast is completely thawed..!!!!! And have never had a problem.
I've got a cheepy from rural king and it works just fine I also cook over an open fire with cast iron both have great results.
oh I forgot to add that I strain my oil through a cheese clothe and get several uses from it
Just bought a cajun fryer, have used it only once, but man did it do a good job. Now I can cook for a crowd without taking 2hrs to cook.
Got a new Cajun Fryer last year for my birthday and love it!!!!
Just got a new one put out by Bass Pro. Gas fired. Used it 3 times and it works really good.
Ok I doubt this wil be too popular but... have tried both a deep fryer as well as cast iron skillet and have settled on just an old fashioned electric skillet. The temp sets up and maintains well, only uses a small amount of peanut erl and cleans up easy easy. I put maybe 1/2 inch of erl in (or so) and then I have very little erl to worry about wasting when done. I buy the 3 gallon size of peanut erl, pour 1 gallon out into a gallon jug, freeze both, and thaw only the gallon jug when needed. Lasts a long long time and is gooooood!