What do you mean you haven't been into any perch ??? Is that because of where you launch from???After looking closely at it I think we have a new winter project at the marina. Not much to it really. A steel box, a burner with regulator, a thermocouple and gauge then make it as fancy on the outside you wish. Am I missing anything? It will make quick work of our winter fish fries. We better get into some perch soon or we might be frying Cod.
Fresh Hastings perch and home cut fries. This week has been a high colestrol, good thing there is meds I take to keep my level done
@RobNPerch it came from Basspro. $600.00. It's called Cajun Fryer. The nice thing about this one is the burner is a single orfice that throws a flame through a 3" square tube that's mounted half way up in the tank. All the coatings from fish will fall to the bottom where there is no direct source of heat and burn. Which in turn your oil will last longer. Holds 4 gals of oil and will cook fast!!!!! Does an excellent job on chicken wings alsoThat's one hell of a nice fryer you have Threebouys, how much for one of those fryer types cost and where can you purchase one at??? Big fishfry coming up for me in 2 weeks and more people expected this year. I like your fryer better than the turkey fryer type.
@RobNPerch it came from Basspro. $600.00. It's called Cajun Fryer. The nice thing about this one is the burner is a single orfice that throws a flame through a 3" square tube that's mounted half way up in the tank. All the coatings from fish will fall to the bottom where there is no direct source of heat and burn. Which in turn your oil will last longer. Holds 4 gals of oil and will cook fast!!!!! Does an excellent job on chicken wings also
So I might have seen one this AM at Bass Pro. Jim do they recommend you drain the oil once cool after each use? There are people out there that may leave it on the patio, it ain't no BBQ. Using it outdoors you don't want any water into the tank. Arson 101, "How to start a kitchen fire." Once that water below the oil starts boiling there is oil all over your burner, bye, bye kitchen then house.
How many cooking's do you let the oil go before changing the oil? There is a grease trap on commercial units that will take the fats, bread crumbs or batter that falls to the bottom, does your unit have a trap or screen at the bottom? I always reuse the oil for my frying at home and run it through coffee filters to clear it. But have separate oil for fish fries. I wouldn't use fish oil for wings, I don't know if it's a rule of thumb because I know at the restaurant we would fry fish and wings etc in the same oil but would change it every Saturday AM when fish was on special Fridays. Some guys say the oil breaks down once used. If I'm using a few quarts, no problem go ahead dump it but at home I don't. I'm not dumping 4 gallons of oil after a fish fry for sure.
JD
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