Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
MJBaldwin

Deep Fryer Question

10 posts in this topic

Alright I just bought one of those 11 quart fish fryers. I plan on using this on my fishing trip up north next weekend for fish/potatoes...

Couple quick questions:

1. How much oil do you typically use in this size fryer? I read right around a gallon works well.

2. What type of oil do you use? I read peanut oil is the best but its also the most expensive. I was thinking of buying 2 gallons so I can change the oil when after using the fish when we go to do potatoes... Just thinking if I could save a couple bucks with corn oil or something like that?

Advice????

Share this post


Link to post
Share on other sites

I get the 2 1/2 gal jugs from Menards. I think it's Shore Lunch Miracle Frying oil.

I only fill my pan about 1/3 so an 11 QT pan would be just under a gallon...1 gallon would be good.

Why change the oil before the potatoes? I guess I don't. I like to fry up onion rings too which somehow "cleans" the oil of any fishy taste.

After using it a couple times, I strain it and I pour it back it in a jug and keep it in the Frig(summer)...root cellar 3 seasons.

Share this post


Link to post
Share on other sites

The extra expense of peanut oil is worth it. The flavor is best, and the smoke-point is perfect for deep frying.

Share this post


Link to post
Share on other sites

Thanks for the advice guys. If I bought peanut oil and didn't have to use two different batches in order to cook the tats and fish then I wouldn't mind spending the extra money on that. I think that's what I will do..

Hayleysgold: You think a gallon would be good???

Share this post


Link to post
Share on other sites

Heck, I've used peanut oil to cook fish, saved it, used it later to cook potatoes, saved it, used it later to cook onions, saved it, and used it later to cook spicy Indian cuisine - then back to fish again.

If you strain the particulate matter out of the oil with cheesecloth or other type of filtration, the flavoring of the oil from one use to the next is subtle, and doesn't overly taint the flavor of food. When the oil begins to darken after repeated uses and filtrations, then the flavoring begins to become more of an issue. But don't be afraid of fishy tasting oil when the oil is relatively fresh.

Some people keep oil on hand just for fish, and separate oil for other deep frying. I haven't found that necessary.

chaffmj likes this

Share this post


Link to post
Share on other sites

I was taught to fry a potatoe to clean the oil of the fishy taste. I usually cut one in half & fry it a bit & it seems to make a difference. on new oil this wouldn't be needed. only after a couple of prior uses.

Share this post


Link to post
Share on other sites

I wonder if that's why I don't usually have trouble with fishy tasting peanut oil??? Whenever I deep fry fish, I ALWAYS fry up a couple batches of french fries at the end.

Share this post


Link to post
Share on other sites

Don't the fries taste fishy? I usually cool the fries first then throw in the fish.

Share this post


Link to post
Share on other sites

Just like ID,we use it over(will strain it with cheesecloth also) until the oil gets dark.Buy it by the gallon but not sure of brand or type.Just sure it's not peanut oil though 

Share this post


Link to post
Share on other sites

I think we buy whatever brand that's on sale but it's usually Canola Oil

Edited by gunner55
added to post

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0