Deep fryer recommendations

[haleysgold]

Mine appears to have fried it's last fish. I like to raise the temp higher, around 400 degrees, than most of the new ones go. I also don't like the new ones have the element exposed so when I drop in hand battered fillets, the fillets stick to the element.

Anyone want to recommend a fryer that goes up to around 400 degrees and does not have the heating element exposed?

I have a propane cooker that I use in warmer weather but it's a bit nippy out there now to use it. IMO the propane cookers are the only way to go in warmer weather. No mess or smell in the house...keeps mama happy.

[Todd Caswell]

Iv'e got a couple different ones and always seem to go back to the FRY DADDY not sure what the oil temp is never checked it. PLug it in for 15 minutes and your ready to go.

[Jim Almquist]

I also use a Fry Daddy which works ok for small batches. I like to use my 8 Quart cast iron dutch oven with the propane burner. It is so much easier to control your temps because they don't drop as much and you have the ability to fry up a ton. Fresh fish with some homemade potato chips

[JimBuck]

I have a GE that I picked up @ wally world over the summer. I think the heat goes up to 425 and it has a built in timer, fry basket etc. Nice unit for smaller portions.

[haleysgold]

Sounds like the basic units are good for small batches and if I want to fry up a bunch, then put on the long johns and fire up the propane cooker?

Jim, are homemade potato chips as simple as dropping slices of potatoes in the deep fryer?

Thanks guys!

[Jim Almquist]

Yes they are. All we use is a mandolin from Pampered Chef to slice them real thin and when they come out put on some salt. Old Dutch has nothing on these chips

I like to over cook them just a little.

[croixflats]

A nice Enameled cast iron Dutch oven works great plus you can use it for other things like soups, stews,. as Alton Brown says a multitasker . I picked up a nice one at Sams for around $40.

[candiru]

I have a Multi-cooker. Kind of like a hight temp crockpot. I prefer frying my fish outside. Just run a extension cord to where you can cook, deck, garage, front porch...etc.. It works good. A little bit of a pain but I hate that smell in the house.

[gman2002]

tough to beat a big cast iron skillet, keeps a good consistent temp and easy clean up . when you guys use a dutch oven , do you strain the oil and use it again ? seems like it would take an awful lot of oil

[Jim Almquist]

tough to beat a big cast iron skillet, keeps a good consistent temp and easy clean up . when you guys use a dutch oven , do you strain the oil and use it again ? seems like it would take an awful lot of oil

It really depends on what I have fried and how bad the oil gets. Things like chips, wings and cheese sticks don't break down the oil as bad what fish will. I like to pour out the oil and get rid of the junk on the bottom because it will burn and change the flavor of the oil. Put the oil back in a jug and keep in the beer frig for next time.