Deep Fryer Recommendations?

[NCLaker]

So I use to be exclusively a C&R fisherman, but after tasting some quality fresh deep fried fish I am looking to keep more for the table.

The fish I had was lightly breaded & deep fried in a King Kooker setup, great for a big fish fry, but for smaller meals seems like over kill. I've tried doing pan fried, but just didn't compare. So I am looking for help for recommendations for product to deep fry fish.

Criteria:

- Deep fryer preferably with temp control (but could do this manually)

- Can use inside the house without smelling the house up (wife's request)

- Capable of handling smaller or larger portions for when the family is over.

Also, what do you do with the oil when done. Can it be stored in the fryer, filter and put back in a bottle, or do you toss it after each use?

This should probably go in the equip expert forum, but figure I'd get more responses here. Thanks for your help!

[jerkbait]

So I use to be exclusively a C&R fisherman, but after tasting some quality fresh deep fried fish I am looking to keep more for the table.

The fish I had was lightly breaded & deep fried in a King Kooker setup, great for a big fish fry, but for smaller meals seems like over kill. I've tried doing pan fried, but just didn't compare. So I am looking for help for recommendations for product to deep fry fish.

Criteria:

- Deep fryer preferably with temp control (but could do this manually)

- Can use inside the house without smelling the house up (wife's request)

- Capable of handling smaller or larger portions for when the family is over.

Also, what do you do with the oil when done. Can it be stored in the fryer, filter and put back in a bottle, or do you toss it after each use?

This should probably go in the equip expert forum, but figure I'd get more responses here. Thanks for your help!

Smell, this one is almost impossible unless your stove hood vents to the outside. I use the turkey cooker burner with a cast iron dutch oven outside. When I am done cooking the fish I put the cover on while still hot and that seals it rather nicely. Then when it cools down I just store it in the dutch oven until next time. Although depends how long the next time will be. When the oil gets to old I will throw away and start fresh.

[Cecil]

If you are looking to use indoors you will need to go with an electric one. If thats the case I would go with Masterbuilt electric fryer. Big enough for a turkey, but still easy enough to travel with.

And yeah, no getting away from the smell indoors...

[Fuzzbient]

I use a propane turkey fryer base with a 10qt fryer that has the basket. I always use peanut oil and am able to cool it, strain it, and store it for a few uses without problems. Always have to have those fresh cut potatoes for fish-n-chips! I do my frying in the garage with the door cracked in the winter, or outdoors in the summer. I love the ability to get the heat up high on the oil with the propane setup vs. an electric fryer.

[McGurk]

Small fish fry; what's that? I use a basic king kooker type setup outside off of propane, as I hate the smell lingering in the house afterwards. I did get a wide and shallow pan with basket and lid for fish, and that seems to help minimize mess and wasted oil. Not the cleanest frying setup, but I just do it over landscape rocks so it won't matter.

I do reuse oil as it is too expensive not to. If you get a tight fitting lid and know that the oil will only be used for fish, store it in there. Otherwise, I let it cool (not too cool, though), and run it through a re-usable screen type coffee filter (not a paper filter) into a funnel and into a capped storage bottle. Clean out the filter when it filters too slow. I try to get a few uses out of a batch of fish oil, but I will toss it when it seems pretty filthy.

I have heard that putting a couple of cut up potatoes in first will get rid of some of the fishy taste, but if I'm just frying fish it doesn't matter. I never use fish oil to fry a turkey, but will go vice versa. I will cut up my own potatoes and make fries first in the oil, and fry fish afterwards. Keep the oven inside on warm, and keep filling a paper-towel lined pan with fried fillets.

Man, I'm hungry for fish, now!

[deadsea]

the presto kitchen kettle is what I use and its a great steamer as well as deep frier. its electric with temp control dial adjust like an electric fry pan. mine works great and I like it.

[deadsea]

by the way comes with a lid and I generaly leave my oil in and store and change oil when needed. usualy gets 4-6 uses on oil before I clean and throw out the oil.

[highlife4me]

My wife bought me a cool daddy deep fryer for christmas. It has a cover and a charcoal filter for the vapors. During and after using it I hardly smell anything. It is not big by any means but large enough to cook for the family. They run about $50. Only used it a few times but as of now I would recomend it.

As for the used oil I fold a piece of cheesecloth in half a lay it in a funnel and pour back into a bottle.

[redseal]

lol....no smell...lol if ya want that cook it outside...and make sure your wifes guest towels never get touched!!!!! lol... edina im guessing

[cribbageboy]

If you have access to a generator, electric is the way to go, since you can use it in the house. We always use a Fry Daddy, but if you are lookin for something bigger, go with the Fry Momma. They come with covers, so you can just leave the oil in there. As for the smell issue, I cant help you. We crack a window in the shack, but you will never be able to get rid of the smell completely.

[NCLaker]

Thanks for the tips everyone!