I usually am frying for a crowd when I fry so I will use House of Autry medium hot and some with a House of Autry regular. It seems that some like it spicey and some dont! I can eat crappie most any way long as its done! Temp is the key to cook fast enough and notgreasy and not too fast so that the grease burns. I have a electric fryer with the element in the bottom I use when only frying a few pounds and break out the gas on larger fries if feeding 30-40 people.

Another trick I learned from an old fella on broadwater one night. Slice up a onion in 1/4 inch slices and fry with your french fries, slap your momma good!!