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Looking for the best fish fryer on the market. I have had issues with heat regulation using the knob on the propane regulator. Grease gets too hot or cold. Not easy to regulate. Bound to be something better out there that has a more controllable temp control than the knob on the regulator. What are some good quality fryers out there?
I gave up on propane fryers long time ago.....electric is your friend. That being said, I have a double fryer from Walmart.
Cajun Fryer or Bayou Classic. The painted Cajun Fryers will eventually rust despite what they tell you.
I’ve tried something different Explorer 2-Burner Propane Gas Grill in Black. I just take a pot and it’s been working great for years. I also like it because it’s tall so I don’t have to bend over to cook.
https://www.homedepot.com/p/Camp-Che...60LW/303996412
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Never an issue with my bass pro version for crawfish boil, big-batch gumbo (low simmering heat), or frying fish. But I fry in cast iron dutch oven and peanut oil so both can take high heat. I don't think I've ever used the fry pan that came with the package. These things are really basic. I think I'd try replacing the regulator before I gave up on one.
Second on the cajun fryer my buddy has one and it don't get any better if you are cookin for a big crew.
I have T-fal EZ Clean Deep Fryer with Basket, Oil Filtration System, Stainless Steel, 2.6 lb food capacity. Works great!
Amazon.com: T-fal Compact EZ Clean Stainless Steel Deep Fryer with Basket 1.8 Liter Oil and 1.7 Pound Food Capacity 1200 Watts Easy Clean, Temp Control, Oil Filtration, Dishwasher Safe Parts, 1.8 Liters: Home & Kitchen
We have two commercially purchased fryers from one store or another but IMHO my wife frying it in cast iron is the only way to go.
Small batch, cast iron on the stove or outside burner. I use the Camp Chef explorer 2 burner. Large fry, Bayou Classic. Hands down the best fryer I have ever had. The price of the unit is offset by the savings in cooking oil. i have fried 25 to 30 times without filtering before changing. The only negative with it is that it burns a lot of gas if only frying a couple of pieces.
:ThumbsUpQuote:
Originally Posted by tlefire
Have used a propane cooker for years, replaced the cooker twice in 40 years.
Never change the oil, filter and add more peanut oil, some say oil goes bad, it doesn't unless you scorch it.
we rarely fry anything at our house , but when we do , we use a cast iron skillet
I took the old hard to regulate white gas Coleman camp stove and went to Bass Pro and bought a propane gas conversion stim for around $20.00 It converts the white gas to propane. Now you can regulate the flame without having to pump it. I use a small cast iron skillet. To tell what the temp of the oil is drop a pinch of dry batter in it. If it sizzles it is probably hot enough. If no sizzle, let it heat a little longer.
My Walmart double deep fryer stays on the deck! Never in the house.Quote:
Originally Posted by Ketchn
Not sure why the link says that it's just a link to the Walmart Presto deep fryer???
Robot or human?
I use a presto grandpappy. You can order them from walmart and other places. Uses a 48 ounce bottle of oil. I can cook 12 filets and fries in about 15 minutes. If I fry for more than just the wife and myself, I use 2 grandpappy's. Works great for shrimp and chicken strips as well. I use the oil a couple times. After it cools, put the plastic lid on it and put in the pantry. Then I strain the oil before using and wipe out the pot. Save your empty 48 ounce bottles to pour the old oil in. The cooker heats to 350 and holds. Fast recovery between batches.
picture for reference
Attachment 507719
Quote:
Originally Posted by "D"
^ This is what I use also. I've got the granpappy fry daddy for the fish and I use a normal fry daddy for the fries, hush puppies, and okra.
I've used one similar to the one in the link below for years, peanut oil is your friend. Usually, I just cook for my wife and I so six pieces or so of fish and hush puppies. I cook fish in my shop so the cooker stays on a shelf there.
To the OP, I agree with just replacing the regulator first.
Amazon.com
I have this one from walmart ..... works great ... used it last night and is big enough to cook for a family, but if I had a family at home, I would get the bigger one!
Robot or human?
I think the key to using a propane cooker is a big cast iron dutch oven. Bring it to temp slowly , use a good thermometer . Make small adjustments to
keep the oil in the right range, Add fish slowly , don't dump a bunch in at once.
MO
I use a Fry Daddy also if I am just cooking for 4 or less people. For big gatherings I have a power burner on my outdoor kitchen and I use a cast iron dutch oven with peanut oil.
40 year oil?? No change, no filter... my friend that's a record!Quote:
Originally Posted by jusanothajoe
Yep, I do filter, then just add to it when needed.Quote:
Originally Posted by Snubby
As long as you don't scorch, oil doesn't go bad.
Note to self, do not purchase any used vehicle from jusanothajoe even if he invites you for a fish dinner! :Rofl :cheers2Quote:
Originally Posted by jusanothajoe
40 years, YIKES! do you freeze the oil in water? :popcorn
Well just about anyone can write an article now days, no matter if laden in facts, science and the appropriate advances of science as we know it.... still just hogwash. Reagan administration was getting some mighty fine oil back then.Quote:
Originally Posted by keeferfish
And just kidding somewhat, but man 40 year old oil... come on, he's got to be joking right?
There is a place in Memphis called Dyers, it is famous for deep fried hamburgers.
They claim they haven't changed their oil in 100 years, never add to it, new grease comes from the meat, they only filter.
Years back they moved down the street and the national guard escorted the grease down the street in a parade.
I have eaten there and one of the best hamburgers I've eaten.
I asked the wife, and she thinks our fish grease is only 30-34 years old.
No, I don't freeze, don't refrigerate, I filter after use, add to it if necessary and store in the pantry.
I've heard it will go rancid, thats baloney.
Fish doesn't fry as good with new grease.
Anyone can write an article about anything right or wrong but I can't find anything saying to keep oil or that oil can or should be used forever.
If you find one that says different please post. :cheers2
Even the current owner of Dyers in Memphis said they occasionally add fresh oil wherever occasionally is? Same oil could mean same type, same brad, from the same place?
This Restaurant Has Been Frying Burgers in the Same Oil for Over 100 Years | trstdly: trusted news in simple english
Thats the same thing I do ! don't really need an article because I've done it, I would be interested if you found one that says is does go bad ? what makes it go bad?Quote:
Originally Posted by keeferfish
Cast iron chicken fryer on the stove or cooker base. Clear fry instead of peanut oil, wife has a reaction to it.
I did look it up, and most do say it's not good to keep re-using it.
I had a fry grandpappy or kitchen kettle for years and they do just fine if it is 1-3 people.
But I made the switch to a cajun style fryer and have never been happier.
I got the bayou classic stainless steel 4 gallon, 2 basket fryer and love it. Even for just the 4 I cook for on a regular basis.
And for the occasional 12-15 it does fine also.
It perfectly holds a box of oil from Sams and it lasts significantly longer than other cookers because nothing scorches in the bottom.