***Need Fish Fryer***

Trophy · 02-23-2003, 08:00 AM

After having some deep fried oysters and snapper sushi for $2.00 a piece, I now want an easy to use, easy to clean small deep fryer, so I can save some money. I've done some research on Epinions.com, but I would like to hear from iFisher. At Epinions.com, DeLonghi scored higher than Presto Pappy/Daddy models for easy to use and for having a filter to minimize oil vapors and odors.

[ 02-23-2003, 09:03 AM: Message edited by: Trophy ]

Fshklr · 02-23-2003, 08:07 AM

I have the fry pappy and it is a wonderful fryer...there are other models too out there that have a semi sealing lid to control vapors and excess steam, I really use mine quite often. Very strdy safe construction as well

Smj · 02-23-2003, 08:12 AM

Trophy, I've been using the Delongi for over a year now and love it. Costco sells it for $59.00 and I by their canola oil for about $4.00 for 5 qts. I've had no problems with it at all. I put the fryer on the stove right under my fan hood to keep the fry smell to a minimum. The handle allows you to drop the product in to the oil with the lid closed to avoid splashing hot oil and the lid and basket go in the dish washer. It also has a drain tube that flops out to dran the used oil back into an empty oil jug for disposal.

Try it you'll like it!

Smj

[ 02-23-2003, 09:17 AM: Message edited by: Smj ]

STGRule · 02-23-2003, 08:25 AM

I have the Bravetti Platinum Pro. Love it. The best thing about it is EVERYTHING except the heating element goes in the dishwasher. I can do perfect razor clams with this one. I also set it on the stove under the fan. Works great. I ordered mine from the Home Shopping Network after doing an internet search. I had never bought from HSN before. They did great. It was about $70.00 but I figured I will have this one for the rest of my life (I hope).

Trophy · 02-23-2003, 09:23 AM

Wow, three great replies already. My mouth is watering as I type, thinking about fried oyster sushi, fried fish, tempura, etc.

Smj,

The DeLonghi I have in mind is the D690 model. Do you know the model of your fryer?

STGRule,

I just went to HSN.com and looked at the Bravetti Plat. Pro and it also looks great
Have you tried the DeLonghi or the Fry Pappy? I'm trying to compare the pros and cons.

BTW, I've read that Crisco shortening was preferred, but I would think that Canola would be healthier. Tell me which tastes better? :grin: I know I'm asking a lot of questions, and that's because I'm probably gonna eat some fried ****** today. What other morsels do you throw into your fryer?

[ 02-23-2003, 10:26 AM: Message edited by: Trophy ]

Fshklr · 02-23-2003, 09:50 AM

Trophy,
I use peanut oil. It withstands the constant high heat needed for deep frying and last longer compared to other oils,It's a little pricey but goes along ways..I like to deep fry, mushrooms, zuchini, jojo's, chicken, fish, oysters, Gizzards, wings, ...a little tip I've learned is 3 or four slices of white bread ( seperately ) will help clean the oil too as far as clarity goes.

STGRule · 02-23-2003, 09:59 AM

Trophy: I have only had experience with the Fry Pappy. Not a good experience. I did about a month of research before buying the Bravetti. One of the good features is the fast re-heat between baskets of food because of the open element. Tips I have learned include the peanut oil and dry,dry,dry, and dry again all food (keeps splattering to a minimum).

Trophy · 02-23-2003, 10:09 AM

Peanut oil, hmm, how does it stack up in taste?

I'm planning on using batters, probably tempura stuff (I just love its light and crispy texture). Are you using any batter for fish or chicken?

ps: I feel like taking a crash course in deep frying :grin:

Born to be Wild · 02-23-2003, 04:28 PM

I need a fish fryer too!
Do you know of any about 5'10", 125lbs. or so, an antique about 40 to 50 years old and single?

Jennie@ifish · 02-23-2003, 04:31 PM

Another high vote of praise for the Delonghi.

I just love mine!

Chris Sessions came over about 6 months ago and did some halibut in one. I've been sold ever since!!!

Jen

Bait O' Eggs · 02-23-2003, 06:24 PM

We bought an Oster deep fryer at Costco about a year ago for $60. Wife has used it 3 times and in the process of remodeling the kitchen the wife has made 2 piles, One pile for the stuff that is going back in the new kitchen and stuff that she wants to sell at a garage sale. She has put the Oster in the garage sale pile. :depressed:

If you are interested you can have it for $25. It still has the instructions and all accessories in it.

It is the model ODF-520

Mr. Fisherman · 02-23-2003, 11:42 PM

I fry outside on my high output crab cooker burner. I use a fry pan and basket that I bought at Englunds. I use penut oil exclusively and cook everything from clams to wings. I have NEVER had a single complaing and there is no smell in the house. I also deep fry Turkey for holidays or for company.
If you want a crash course just email me and I'll let you know the next time I get invited to a function to cook. I have it down to a science.
Clean up is easy. The peanut oil lasts pretty much indefinately if you take care of it and it seasons like a dutch oven adding flavor the more it is used. I leave mine in it's pan, covered in the garage. I have had the same oil in my turkey frier for five years now and the turkey we had for Thanksgiving was incredible, my son keeps asking me to fry another one.
Drop me an email if you want more info.
Ray

jeeperusa1@netscape.net

Smj · 02-24-2003, 08:04 AM

Trophy, Mine says typD689U on the bottom. I think it's possible that a 690 is just a newer version of the fryer or the 689 is the one Costco sells? (Costcos' version of our HP printer was one # off of the HPs you could by any where else??)

I use canola because it is cheap, but peanut oil is the best as FSHKLR says. I use peanut oil if I'm panfrying cat fish for instance. Last night we had chicken fingers and fries. I also love frying sea scallops, shrimp, salmon and steelhead nuggets and french frys.
Here's a cooking tip, Panko coating! You'll find it in the asian section of you grocery store. Take your chicken strips (breast meat) scallops, shrimp or??), season or marinate if you wish (seasoning salt, cajun seasoning or ??), dredge in flour, dip in eggwash, roll in Panko and deep fry. mmmmmm!
FSHKLR, I'll have to try the bread thing. I found that if you take a raw potato and slice it into planks and fry it slowly (320dgs, 15mins.) it seem to take some of the smell from the oil. I usually wait 'till the oil has been used for awhile (4 to 8 fryings) before cooking fish because some fish smells up the oil pretty good/bad.
One more thing about the Panko, it's spendy. I found it at Sheridan market a week ago in a bigger bag for half the price.
RE: dry dry dry, Thats what's so nice about the Delongi, you close the lid and then lower the basket. Frozen food always has some ice crystals on it.
5 years for fry oil?? EEEEWWWW.

Smj

STGRule · 02-24-2003, 03:04 PM

5 years on the oil!?!?!?! Double ick.
RE: Panko. Yes it tis the best. When I do razor clams I dry ,dry, dry first, dip in tempura and finish with the panko flakes. One minute in the oil only! Perfect. Tha Bravetti also has the option of putting the lid on the basket before lowering it into the oil.

OuhtforTrouht · 02-24-2003, 03:41 PM

I can attest to the greatness of STRG's razors, having been fortunate enough to partake of the succelent little devils on several occasions :grin:
The Panko crumbs give them a wonderful crispness. They would probably be just as good on pan fried ahysters too. Try STRG's method, you won't regret it!!

But please...change that fryer oil, it must be rancid as hell by now!! [img]graemlins/berry.gif[/img]

skein · 02-24-2003, 11:38 PM

5 years on fry oil??? Maybe we better add that to the standard disclaimer.

Actually it's a choice: Gas for the boat, or oil for the fryer. Fryer loses every time.

Skein :grin:

Mr. Fisherman · 02-25-2003, 02:12 AM

O.K., I do filter the oil but it isn't rancid at all.
Nothing lives at 350 degrees F...

Trophy · 02-25-2003, 06:16 AM

Went and bought the DeLonghi deep fryer at Costco on Sunday, drooling all the way back home with the fryer and a cart-load of food to fry.

Used tempura batter to coat mushrooms and oysters and dropped them (separately, of course) in Canola oil. Both turned out greasy and most were stuck on the bottom of the basket due to tempura batter. :depressed: Then I decided to make some french fries to try something without the batter, and unfortunately, it also turned out greasy--nothing like the McD fries. I followed the cooking guidelines in the DeLonghi manual.

What am I doing wrong?

Bait O' Eggs · 02-25-2003, 06:24 AM

Trophy - A couple suggestions that may help.

Lower the food in slowly so it crust up before it hits the bottom of the pot and sticks. I dont have nearly the stick problems when I do this.

If the food was greasy, I would guess the oil was not hot enough, (in the 350 degree zone). Did you use a seperate thermometor? Could be something else like oil type, I have only ever used Peanut oil. :whazzup:

Smj · 02-25-2003, 06:48 AM

Trophy, If you're using batterd food try slipping it into the oil with the basket down, or removed and use tongs. That gives the batter time to firm up a bit before it has a chance to stick to the basket. Part of the reason I like to use the Panko crumbs is because it doesn't stick like batter will. If you are using raw potatoes for frys you have to soak them first to remove the starch then dry them. When I do fries from raw spuds they are a little greasy but not too bad. Did you cook them long enough? I cook my planks for around 10-12mins. maybe more, then drain briefly on paper and season. My thoughts, thicker food should be cooked at a little lower temp, 340-350dgs, (chicken chunks, potato planks). Thinner or faster cooking food cooked at higher temp,350-370dgs (fish cunks, frozen fries, vegies).

The instructions on that fryer say that it will cook 2lbs of food, THAT'S a lie IMO.
Don't give up man, you'll get it right!

Try the recipe I posted before for the chicken fingers, that was the second thing I cooked in mine and I was amazed how good they turned out.

Smj

Trophy · 02-25-2003, 06:51 AM

BOE, I wish I had seen your post before I ran out and got the fryer from Costco, but I'm thinking about returning mine if I don't get better results. If I do return mine, I'll consider picking up your fryer.

Obviously, the stick problem is due to the tempura batter which drips down and clump with the basket bottom even before it's lowered into the oil. There wouldn't be this problem if I dropped the pieces directly into the hot oil, without the basket.

And yes, I, too, question the oil temperature and the oil type as the cause of the greasiness. But, as I stated, I followed the manual's directions. It stated 7-10 minutes at 320 F for mushrooms. Anyway, I think I'll go get that 35 lb. :shocked: peanut oil at Costco.

Thanks all for your help.

[ 02-25-2003, 07:53 AM: Message edited by: Trophy ]

Trophy · 02-25-2003, 07:03 AM

Thanks Smj, for pumping me up with optimissm :grin:

This is a bit tougher than I have anticipated. I had this assumption that I'll be able to fix some quick appetizers or snacks with this fryer, but I guess things are never as easy as them seem [img]graemlins/dork.gif[/img]

I completely agree with you on the food cooking LOAD faux pas. Thanks for the tips. I think I'll also go with the peanut oil.