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DarkHelmet

join:2014-02-21
reply to NS4683

Re: [Appliances] Deep fryer advice for Fish

said by NS4683:

Guess the OP disappeared.

He's too busy eating the fish & chips he made from buying one of the suggestions above.


NS4683

join:2000-08-25
South Amboy, NJ
kudos:1
reply to IowaCowboy
Guess the OP disappeared.

telco_mtl

join:2012-01-06
reply to DannyZ
said by DannyZ:

bacon fat is liquid gold, you can never have enough of it!

OT... sorry op, in 98 we had an ice storm and my neighborhood had no power for 5 days. My next door neighbor took his jar of bacon grease, put a string in it and used it as a candle... needless to say every time i walked into his house i got REALLY hungry


DannyZ
Gentoo Fanboy
Premium
join:2003-01-29
Erie, PA
reply to intok
bacon fat is liquid gold, you can never have enough of it!


intok

join:2012-03-15
reply to telco_mtl
said by telco_mtl:

We would cook bacon on sundays for the buffet in the deep fryer, so we actually used to toss a bit of the grease every week

I've always baked my bacon (thick cud peppered or double smoked applewood) on a wire rack and saved the drippings for making other things more awesome and for seasoning cast iron.

telco_mtl

join:2012-01-06
reply to DarkHelmet
said by DarkHelmet:

said by Beezel:

said by DannyZ:

This restaurant, opened in 1912, makes deep-fried burgers and has never changed the oil. I think I first heard about them on Diners, Drive-ins, and Dives.

»www.dyersonbeale.com/

Hard to believe the Health Dept. didn't say anything.

They did but it was "Pass me another burger!".

In reality the oil is never changed but it's always used up and replaced by new oil so it's not really old.

"Truthfully, the method used to cook Dyer’s famous burgers produces new grease from the cooked burgers which is strained, sauteed and flavored every day."

Place i used to work we would strain the oil daily, but it was used over and over. We would cook bacon on sundays for the buffet in the deep fryer, so we actually used to toss a bit of the grease every week


DarkHelmet

join:2014-02-21
reply to Beezel
said by Beezel:

said by DannyZ:

This restaurant, opened in 1912, makes deep-fried burgers and has never changed the oil. I think I first heard about them on Diners, Drive-ins, and Dives.

»www.dyersonbeale.com/

Hard to believe the Health Dept. didn't say anything.

They did but it was "Pass me another burger!".

In reality the oil is never changed but it's always used up and replaced by new oil so it's not really old.

"Truthfully, the method used to cook Dyer’s famous burgers produces new grease from the cooked burgers which is strained, sauteed and flavored every day."

Beezel

join:2008-12-15
Las Vegas, NV
reply to DannyZ
said by DannyZ:

This restaurant, opened in 1912, makes deep-fried burgers and has never changed the oil. I think I first heard about them on Diners, Drive-ins, and Dives.

»www.dyersonbeale.com/

Hard to believe the Health Dept. didn't say anything.

nonymous
Premium
join:2003-09-08
Glendale, AZ
reply to IowaCowboy
We also have an older small Braun fryer. Maybe 32 ounces or a bit more. Good for our small three person family. French fries first let cool while fish frys. Holds decent amount when packed correctly.
Do reuse oil and store in fridge but say less.than week or so as not.that much.


intok

join:2012-03-15
reply to DannyZ
said by DannyZ:

This restaurant, opened in 1912, makes deep-fried burgers and has never changed the oil. I think I first heard about them on Diners, Drive-ins, and Dives.

»www.dyersonbeale.com/

Lol I remember that, when they moved the oil was transported via police escort.

You see the Andrew Zimmern China episode where he went to a restaurant that has had the same pot of soup going for 10 years straight? Every time they took something out of it they added new stuff to what was still there and they topped up the broth over night and left it on a low simmer.
--
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Jack_in_VA
Premium
join:2007-11-26
North, VA
kudos:1
Reviews:
·Millenicom
reply to DannyZ
I have an ancient "Fry Daddy" that we use for our deep frying. It' holds a large bottle of Crisco Vegetable Oil and we just set it up on the screen porch plug it in with a #12 Extension Cord and fry away. Before it completely cools we filter it through cheese cloth and wait for it to completely cool funnel it back it the bottle and sore in a cool dark cabinet as recommended.

I could do it on the side burner of my grill but its too hard to regulate the temperature. I'm thinking about a new one maybe one of these:

»www.amazon.com/Presto-05442-Cool···066XRO4/

or

»www.amazon.com/Presto-05466-Stai···0HEBAV2/

I think I like the first one better


DannyZ
Gentoo Fanboy
Premium
join:2003-01-29
Erie, PA
reply to Jack_in_VA
This restaurant, opened in 1912, makes deep-fried burgers and has never changed the oil. I think I first heard about them on Diners, Drive-ins, and Dives.

»www.dyersonbeale.com/
--
Out the 10BaseT, through the modem, down the co-ax, over the fiber, across the backhaul, past the edge router, off the network...nothing but net


Jack_in_VA
Premium
join:2007-11-26
North, VA
kudos:1
Reviews:
·Millenicom
reply to DannyZ
said by DannyZ:

I keep separate containers of used oil for fish, chicken, etc. There shouldn't be anything wrong with reusing oil as long as it's handled properly. There are 3 things that break down oil: high temps, burnt food particles, and moisture. As long as one is mindful of these three things, there is no reason one cannot reuse oil numerous times.

I use refined peanut oil for all of my frying. The smoke point is around 450°F so it's hard to heat it too high.

Your post is spot on Danny. I did a Google search on the issue and the consensus is exactly what you posted. Years ago I managed a fast food restaurant that used high quality vegetable oil for the deep fryer. I can attest that is was used and filtered until it reached the end of its' useful life.

robbin
Premium,MVM
join:2000-09-21
Leander, TX
kudos:1
reply to IowaCowboy
Considering the OP has a small family I think the best solution would be an electric fryer. Looks like a good one has been linked to a couple of times in the thread. The duplex the OP lives in does not have a kitchen vent fan which exhausts to the outside (as I remember) which is probably the reason for wanting to not use a skillet on the stove. Frying fish stinks up the house. Just make sure to use a heavy extension cord (I would use a 12 gauge).


Jack_in_VA
Premium
join:2007-11-26
North, VA
kudos:1
Reviews:
·Millenicom
reply to IowaCowboy
said by IowaCowboy:

I'd like to get a deep fryer, outdoors if possible to make Fish & Chips for the Catholic season of Lent.

I went to the local supermarket to get fish & chips and they said I might not want to take the risks as they fry a lot of shellfish in the fryolators and I'm allergic to Shellfish. The fish I'd use would be haddock.

It would be used during the season of Lent to make Fish & Chips, otherwise I'm not a big fish eater. I'd prefer something outdoors due to fire concerns but also the seasonal considerations (sometimes the season of lent starts in January and sometimes it's as late as March).

I'd like something better than those Filet-o-Fish at McDonald's.

Doing a semi quick Google search on "how many times can cooking oil be used" I found there is no fixed number but it's more than once or twice.

»www.seriouseats.com/2013/09/ask-···oil.html


Bamafan2277

join:2008-09-20
Jeffersonville, IN
reply to IowaCowboy
Look into a electric turkey fryer. They can be used indoors and only need 1-2 gallons of oil. The bonus is you can cook fish, wings, and best of all Turkeys! They are around $100 but well worth the investment.


DannyZ
Gentoo Fanboy
Premium
join:2003-01-29
Erie, PA
reply to Lurch77
I keep separate containers of used oil for fish, chicken, etc. There shouldn't be anything wrong with reusing oil as long as it's handled properly. There are 3 things that break down oil: high temps, burnt food particles, and moisture. As long as one is mindful of these three things, there is no reason one cannot reuse oil numerous times.

I use refined peanut oil for all of my frying. The smoke point is around 450°F so it's hard to heat it too high.
--
Out the 10BaseT, through the modem, down the co-ax, over the fiber, across the backhaul, past the edge router, off the network...nothing but net


Lurch77
Premium
join:2001-11-22
Oconto, WI
kudos:4
reply to intok
said by intok:

I just use my big cast iron dutch oven for frying, since you're using fish though you may not want to save the oil.

You are correct. It is recommended not to save and reuse oil that was used for fish or meats. I have found if you strain it well you can reuse it a second time, as long as you do it soon and keep it refrigerated. And you are also correct about the oil getting a flavor from fish. It will also pick up flavor from other strong flavored items, like peppers or onions.


no_one

@cox.net
reply to IowaCowboy
Small cast iron pan on stove with enough oil to cover the fish. Maybe not even cover.just flip the fish. Keep a lid nearby if any problems to say stop splatterinv or quickly put out a fire. Dont move pan while hot as well do not want to spill hot oil.


intok

join:2012-03-15
reply to IowaCowboy
I just use my big cast iron dutch oven for frying, since you're using fish though you may not want to save the oil.

I haven't read the thread, but after use you can strain the oil and get a few uses out of it, but fish gives the oil a fishy flavor to anything else you'd try to fry in the same oil.


plowjockey

@sbcglobal.net
reply to Pacrat
I'll second the veteran's/public service groups... just got done putting up fish for our local American Legion fish fry for this coming Friday... Much cheaper than buying a fryer, and the comeraderie helps a lot. Volunteers.., etc... Good time, good eats


Pacrat
Old and Cranky
Premium,MVM
join:2001-03-10
Cortland, OH
kudos:2
Reviews:
·Time Warner Cable
reply to IowaCowboy
Some of the best fried fish I have ever had came from Lenten fish fries at local churches. I found them very reasonable, price-wise, too. I'm not of the opinion that investing in fryers and oil to fry at home is cost effective. There's a local volunteer fire department that used to offer an "all-you-can-eat" home-style fish fry that, simply, could not be beat, for the price. Our local Sparkle Mkt. offers fried fresh every friday, lent or not, and it's usually great. I usually pick up about a pound, or so, of fried fillets from the hot deli dept, when I do grocery shopping.
--
Keep your eye on the ball, your shoulder to the wheel, your nose to the grindstone, and your ear to the ground. Now, try to work in that position!!!


Msradell
P.E.
Premium
join:2008-12-25
Louisville, KY
reply to jsouth
said by jsouth:

Could all ways try this.
»www.hsn.com/products/philips-air···/7419359

Air Fryers don't work with anything that has breading on it. They work by tumbling the food in hot air is basically an oil mist. Until the breading sets it just and sticks to everything except the fish.
--
Written using Dragon NaturallySpeaking


Lurch77
Premium
join:2001-11-22
Oconto, WI
kudos:4
reply to IowaCowboy
I have the turkey version of this fish fryer (the pot is taller for turkeys). I can do fish too. But if you don't need the height this one is the deal for outdoor cooking. »www.amazon.com/Masterbuilt-MB10-···000BWGRV

That said, it is very easy to fry fish and chips/fries in a frying pan on a stove top. Just do a web search for the process/recipe. You'll need good ventilation, but that's the case for frying any foods indoors. There are also good indoor food fryers. We have this one and it works well. »www.amazon.com/Presto-05466-Stai···ic+fryer
If you are only going to do this a few times a year during lent, the cost of an outdoor cooker and propane may not be justifiable. If you decide on a deep fryer like one of those above, you can reuse the oil if you properly strain food particle out of it. They make paper filters and funnels dedicated for the task, but cheesecloth works just as good.


DarkHelmet

join:2014-02-21
reply to IowaCowboy


CovMac
Premium
join:2000-11-06
Covington, LA
Reviews:
·AT&T U-Verse

1 recommendation

reply to NS4683
said by NS4683:

My church has a Friday meal during Lent that you can purchase. So, check at your local church.

Our Catholic Church here also has fish frys on every Friday during lent, as do most of the other Catholic Churches in our area. They have a choice of catfish or shrimp or both plus FF's or baked beans and coleslaw. $8 a plate. Check with the one closest to your house.
--
Mac

jsouth
Jsouth

join:2000-12-12
Wichita, KS
reply to IowaCowboy


NS4683

join:2000-08-25
South Amboy, NJ
kudos:1
reply to IowaCowboy
Getting a fryer for just a short use time doesn't make sense. You don't have a pot and thermometer you can use? Or better yet, bake the fish instead. It'll be healthier.

My church has a Friday meal during Lent that you can purchase. So, check at your local church.


UHF
All static, all day, Forever
Premium,MVM
join:2002-05-24
reply to IowaCowboy
I bought an outdoor fryer at Walmart that I use to fry fish. I reuse the oil.

LittleBill

join:2013-05-24
kudos:1
reply to IowaCowboy
op i have 2 frys both electric a small one for frys and stuff and a bigger 2 gallon one for 14 pound turkeys.

the electric are easier the small one takes 15 to heat, the big one 35 minutes. both work great and they have thermostats to keep the temp right

that said, they are a pain to clean, and the oil does go bad after a while. but i use canola in the small and peanut in the big. they do make things tasty