Fish Fryer

Hello,

I am looking to purchase a fish fryer(deep fryer). I keep changing my mind between electric and propane. Both have pros and cons. What have been your experiences? Also, What brands both electric and propane are worth looking into. Thanks.
Chad

Not trying to be sarcastic, but what are the benefits of electric?

FDR

The Cajun Cooker. Got mine at Menards. Go with gas, takes awhile to heat a gallon of oil.

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Not trying to be sarcastic, but what are the benefits of electric?

FDR

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You don’t have to run to the store and refill your propane tank when it’s empty.

Go gas, you can take it anywhere. Not limited to location. I have had best luck with a 10# pressure regulator, some friends have 5# and theirs have a tendancy to blow out with winds.

I also like a burner that does not have a ring where the pot fits into. Granted they are safer but I use many different pots for different things.

Keep your eyes peeled you can generally get a full set up with different pots and cookers for a good price at the right time. Dont forget a few thermometers, yes they do fail so a spare is nice.

Gas is the only way to go I have had both and would never go back to electric again. I like to get the oil hot so it holds the flavor of the fish in. It seems like with electric you just end up with a more oily taste due to not being able to get the oil up to a hotter temp.

Easy… electric in the house and a gas for on the go. That’s how I roll anyways

I use my turkey fryer and have a shallower pot with a basket for frying fish. If I was only frying fish for my family, I would probably just use the electric Fry Daddy.

Depends on how many people you are going to feed and how many fish you want to do at one time.

For large volume frying propane and a good cast iron pan. I absolutely despise those aluminum fryer pots for clean up and they don’t hold heat. You really have to watch the temps because the oil can get blazing hot quickly when you are reloading.

I like a deep electric skillet for frying smaller batches at home. I just run the temp up at 375 and I run it in the garage to keep the smell out of the house. The electric skillet has other uses also.

i go with propane and cast iron. lots of benefits stated above, but can also be adapted to wood fire in remote fishing sites. if on a boat, well, my lawyer told me to say that there was NOTHING safe there…

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I use my turkey fryer and have a shallower pot with a basket for frying fish. If I was only frying fish for my family, I would probably just use the electric Fry Daddy.

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Same here! I bought a number of additional pans/pots for different uses. Our electric fryer has been on a shelf for about 6 or 7 years.

I’m a propane cooker/cast-iron guy as well. For the pan, make sure to get one as deep as possible. I’ve got a 10″ Lodge Logic dutch oven and it works pretty well. As mentioned, the cast iron holds heat better and also prevents heat spikes as easily. Just a more even and consistent cook.

You don’t need all that depth on the pan for the fish, as much as you do for other things like fries, onion rings, etc. All that cold surface area on those smaller items can give you a boil-over too easily if you skimp on a short-sided pan.

Joel

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Easy… electric in the house and a gas for on the go. That’s how I roll anyways

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Pretty close to that, I prefer the added heat of propane, but can’t use it in the house or resort, so if I can cook outside, propane, inside electric.

I look for electrics with temps around 375 also.

Al

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I’m a propane cooker/cast-iron guy as well. For the pan, make sure to get one as deep as possible. I’ve got a 10″ Lodge Logic dutch oven and it works pretty well. As mentioned, the cast iron holds heat better and also prevents heat spikes as easily. Just a more even and consistent cook.

You don’t need all that depth on the pan for the fish, as much as you do for other things like fries, onion rings, etc. All that cold surface area on those smaller items can give you a boil-over too easily if you skimp on a short-sided pan.

Joel

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Here is what you want to get, it has the cast iron kettle.

http://www.basspro.com/Bass-Pro-Shops-Cast-Iron-Fish-Fryer/product/10215772/59933

For electric, look at the Presto Line, very good indoor fryers.

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I’m a propane cooker/cast-iron guy as well. For the pan, make sure to get one as deep as possible. I’ve got a 10″ Lodge Logic dutch oven and it works pretty well. As mentioned, the cast iron holds heat better and also prevents heat spikes as easily. Just a more even and consistent cook.

You don’t need all that depth on the pan for the fish, as much as you do for other things like fries, onion rings, etc. All that cold surface area on those smaller items can give you a boil-over too easily if you skimp on a short-sided pan.

Joel

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Here is what you want to get, it has the cast iron kettle.

http://www.basspro.com/Bass-Pro-Shops-Cast-Iron-Fish-Fryer/product/10215772/59933

For electric, look at the Presto Line, very good indoor fryers.

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I would just buy their alum one that they run on sale for $29.99 all the time, like I did. And then shop around flea markets and used item shops for a good cast iron pot. The older of a pot you can find, the better!

I’ve got the cast iron kettle but I hate the alum. strainer basket. Went to resturant supply and got a nice SS mesh one. Was only $12 but that was a few years back. Also bought more and gave to family as gifts to replace their cheap alum ones.