Jump to content
  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  
ClownColor

Deep fryer Fish Grease

Recommended Posts

Just curious...how long do you keep your grease? I had a fish fry this summer, filtered the grease and put it in the fridge. How long can I keep this with limited fish fry's? Planning on a winter, spring, and fall fry. Should be good for a year?

Stuff is too darn expensive if I need to toss it every few months.

THANKS!

Share this post


Link to post
Share on other sites

Try drinking a cup of it... if you get sick, it's no good. sick

Kidding!

I would throw it after two uses if they are every few months. (a year seems like a long time to keep it around). Make sure you strain, and refrigerate in an air-tight container.

I've heard frying a chopped up potato will help "clean up" the oil and keep the flavor regular.

Share this post


Link to post
Share on other sites

if it looks dark or smell I would toss it. Also if it looks like lard and no longer looks like oil then I would toss it.

Yep-starting to look like lard. What a bummer.

What do you fishermen do, how are maybe like me, and keep very few fish only to have a small get-together fish fry every so often? Do you just fork out the money and buy grease every time? Seems very spendy and I could only find 3 gallon jugs. 2 of which are sitting in the garage that are probably waste as well.

Share this post


Link to post
Share on other sites

It might look like lard because it's cold. Sorry but I think I would get advice from someone who knows something about cooking rather than from a bunch of guys that stare at holes in the ice for hours at a time.

Share this post


Link to post
Share on other sites

ive reused oil 2-3 times for fish. key is dont let it get too hot when frying. if it turns brown or smokes i dont reuse it. when its cooled i strain it back into the container and mark the date on it. ive stored it in my garage for a year and reused it. use the smell test,. it will get rancid and if it doesnt smell good then dont use it. i have never refrigerated it and not have any issues. good luck

thaw it out it might be ok. its heated to 350 375 which is plenty high to kill any bacteria...what bad oil will do is give the your product an awful taste. i always avoid pouring the bottom of the jug oil into the fry pan.

Share this post


Link to post
Share on other sites

Get a frying saucer it only takes about a qt. of frying oil.

Not a bad idea and thanks. Though I tend to go overboard and fry up tator tots, onion rings, homemade potato chips, cheese sticks, poppers, fries...mmmmm fish fry!

I'll try the sniff test and if no one dies next weekend I know then it'll last 6 months. I'll try it again next spring then again next summer and if we all survive, I'll toss it after a year and call it good! Trial and error...at the expense of other...

Share this post


Link to post
Share on other sites

As was said before( and I do have some experience in the subject) when it gets dark brown and smokes then it is time for it to go. The biggest enemies are water and not straining all of the batter, coatings etc that are left after you are done. Both decrease the life of the oil faster if you don't get rid of them or prevent them from getting in there in the first place. If you have something with a lot of loose breading or lots of frost from the freezer get as much of it as you can out of the food before you put it in there.

Share this post


Link to post
Share on other sites

Get a frying saucer it only takes about a qt. of frying oil.

The Fryin Saucer is the best! Bought ours last year, told my wife it was a pig in the poke, man was I wrong! I have many friends that want to get one after seeing ours, are they available anymore?

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  

  • Your Responses - Share & Have Fun :)

    • Next up was cutting all the 2”x1” tubing. My brother picked up this little bandsaw off hsolist that worked pretty well. Using sketch up was great, everything could be laid out and you knew exactly what length to cut everything.    Once everything was cut we started welding it up. Built each wall on saw horses and once we got to the last wall we finally had a system down, go figure.    once we got all the walls made we leveled out the frame. Had to add a bunch of weight to the back to try and get it flat. This is where I wish we had a flat driveway. After we got everything good and level we started welding the walls to the frame and to each other.    The next day was the roof. From looking at other builds I thought people were just running one piece of tubing across and just attaching to the two sides but as we found out that does not work. We tried that and the top of each side wall had way to much of a wavy look. Closer look at other builds looks like people made the roof the same as the walls on some saw horses so everything was square and then set it in between all the outer walls. We ended up doing something similar but we turned the inside roof length piece on its side so it was more of a strong back which minimized any waviness of the tubing. 
    • We were "missing" a few pieces of chicken between the time we took them out of the smoker and put them on the grill with the BBQ sauce. They vanished, I swear!
    • Figured I would post me and my brothers build on here since this is where I got most of the information from. Thanks to lipripper for posting his builds and answering questions. I pretty much based the house off of his with a couple of my own tweaks. Im not sure how pictures are posted on this it’s looking like they will all be at the end of my post so maybe I’ll start with one post then keep adding to it so the pictures stay in some order ( I was bad at taking pictures so I probably missed some stuff) So here we go...   The frame is a Berkon 21’ with a 4’ V galvanized. We called berkon and the guy said they had one frame left and it was $700 cheaper than normal price since they were changing something for ice castle so we put money down to hold it then he called and said ice castle needed it but they were going to make us a new one (this was the start of our struggles). Which actually worked out nice since we could move some bracing around and move the hydraulic pump to a different spot. We had them move the back center brace so we could have 3 holes between our couches similar to papabear. We  thought about doing aluminum but the guy at berkon said the weight savings would only be about 700 lbs and I personally don’t like how aluminum seems to get brittle in the cold.  Prior to getting the frame I tried to order as much stuff as I could think of like others have said to do but since this was our first fish house I wasn’t 100% sure on everything. I used google sketch to layout the studs and the windows. Hoping everything would work out as planned. 
    • Spring only for me, when Orioles first return. Mine never get hit much. 
    • Not sure if somebody put a lot of time in to make this or if it was something Arctic Cat made. I could see someone pulling this around Hay Days.Thought it was just to cool to pass up. 
    • Whatever trades they might make won’t be to make a run. It’s going to be to rebuild. I guess there’s still some interest in Dozier from a couple teams, but otherwise, we don’t have much trade value in anyone. I’m just still hoping we finish .500.
    • The popular speculation is that the lakers are taking this season “off”, and waiting until next year to sign a big name or 2, one of which could be Butler. Personally, I don’t think there’s any chance Butler re signs with the wolves (he already turned down the first offer), as long as Wiggins remains on the team! And at this point, Wiggins is untradable. 
    • do agree, like your thoughts...
    • Yeah, none of the recipes say to pre-cook the potatoes but I think I might do it next time or else just open the packets and throw the shrimp in at the end. I was surprised though that the shrimp was good and didn't seem too over cooked. I think the key is to make sure to use raw shrimp not pre-cooked.
    • A lot of talk about a lot of nothing...until it is actually something! 🤔😏  As long as Thibs is here I believe that Jimmy has  chance to stay.  If Jimmy were to leave I would be surprised if he stayed in the west but if he did matching him up with LAbron would be a tough duo to build around.
×