Household deep fryers & Fish

[Lunker777]

Hey everyone

 

I found a sweet deep frier on Kijiji..... The guy tells me it has been used to cook perch.... "Only used one time" is what it says in the ad.

 

I have been told once you cook fish in a deep frier, its pretty well ruined.... and can only be used for cooking fish. I was told it holds the taste of the fish and any other food you cook will have a fishy taste to it ??? How true is this statement ???

 

The filters would most likely need to be changed because they would smell like fish right ???

 

Thanks

 

Its a stupid question I know.

Edited November 15, 2011 by Lunker777

[mercman]

I use a deep frier and any taste/odor stays in the oil, not in the appliance.The one i own has a permanent filter in the cover.All i do is put the lid in the dishwasher and it is cleaned.

 

 

[mike rousseau]

i think that statement has to do with oil...

 

if you cook fish...then chicken... the chicken gets the fish taste...

 

if you clean it out well you should be good...

 

if what you heard was true.... that would mean the metal/plastic absorbs the flavor and transfers it to all the other food...

 

i havent experienced this...

[Lunker777]

Alright thanks guys !

 

I know the smell can sometimes stick in the filters in the lids..... but I just wasnt sure about the taste thing.

 

Answered my questions..... I shall purchase the deep frier hahah

 

Thanks again !

[Billy Bob]

Taverns around here make their living serving chicken wings (deep fried) all week long....but the taverns that have a great fish fry on Friday's only will not serve wings that day because they are using those fryers for fish.

[bigugli]

It's all about flavour holding in the oil. Thtaste of fish is not embedded in the fryer.

There is a way to remove the fish taste/odor from the oil. When you finish cooking your fish, you clarify your oil by frying a batch of taters. The taters, due to some chemical process. absorb or neutralize the residual flavours. Works quite well. Not every kitchen has a separate fryer for fish. You have a fryer bank for meat, and one for taters, rings, etc... YOu would be amazed at how many restaurants precook their breakfast sausage and bacon in the fryer.

[Headhunter]

It's all about flavour holding in the oil. Thtaste of fish is not embedded in the fryer.

There is a way to remove the fish taste/odor from the oil. When you finish cooking your fish, you clarify your oil by frying a batch of taters. The taters, due to some chemical process. absorb or neutralize the residual flavours. Works quite well. Not every kitchen has a separate fryer for fish. You have a fryer bank for meat, and one for taters, rings, etc... YOu would be amazed at how many restaurants precook their breakfast sausage and bacon in the fryer.

I'd heard the potato trick before, but that brings to mind a question... my mother in law is very much allergic to shell fish. should I cook up a batch of shrimp, do you think the potato trick would remove the shell fish problem from the oil?

I wouldn't try it, but I am curious...

HH

[crappieperchhunter]

I'd heard the potato trick before, but that brings to mind a question... my mother in law is very much allergic to shell fish. should I cook up a batch of shrimp, do you think the potato trick would remove the shell fish problem from the oil?

I wouldn't try it, but I am curious...

HH

 

Mother in law you say..hmmm...I say give it a go

 

What are you really out

[bigugli]

I'd heard the potato trick before, but that brings to mind a question... my mother in law is very much allergic to shell fish. should I cook up a batch of shrimp, do you think the potato trick would remove the shell fish problem from the oil?

I wouldn't try it, but I am curious...

HH

Clarifying the oil, to my knowledge, merely eliminates the fishy flavour in the oil. It will not remove any actual bits or scraps of meat left in the oil.

[Headhunter]

I beleive that it's the oils in the shell fish that cause allergic reactions... so I am guessing that the spud won't do it.

HH

[kickingfrog]

Bacon wrapped walleye.

[kman]

Bacon wrapped walleye.

 

 

 

 

mmmhh bacon

 

 

 

 

[pikehunter]

Knew a fellow years ago that owned a fish and chip shop back in th 60's. Said that every time they changed the shortening in the fryer he'd toss a whole onion in and fry it to the point of just about burning it and this would "flavour the oil."

[Billy Bob]

Don't know if the potato cures the flavor of fishy oil but it kind of makes sense....did you ever make soup or anything else and put in too much salt by mistake....a whole peeled potato added will save the day....

[mercman]

Bacon wrapped walleye.

 

 

that sounds real tastey. Ever try it?

[Jer]

that sounds real tastey. Ever try it?

 

 

Well they're not walleye, or deep fried for that matter. We call them crappie delights...

 

 

 

 

[Billy Bob]

You could rap dog do do with bacon and it would taste GREAT....

[dave524]

How about .... Colonel Saunders meets Capt Highliner..... swap out the fried chicken on KFC's Double Down sandwich with a pair of walleye fillets

[mercman]

You could rap dog do do with bacon and it would taste GREAT....

 

 

I'll take your word for that BB, but those bacon rolled crappie are making my mouth water

[kickingfrog]

that sounds real tastey. Ever try it?

Had it many times during the week long fly-in in September.

[rob v]

great subject (eating is one of my favorite pass times !). When frying fish - how do you know it's time to change the oil and/or how many times can you reuse the same oil ??

[bigugli]

great subject (eating is one of my favorite pass times !). When frying fish - how do you know it's time to change the oil and/or how many times can you reuse the same oil ??

It depends on 2 things.

 

1) Are you straining all the sediment out of your oils after using?

 

2) Temperature you are frying at. The hotter you fry, or the more fatty your meats, the quicker the oil will darken. Get your oil to the point of burning/smoking, and i would throw the oil out.

Bacon and sausage cause the oil to darken very fast, unless you fry a lot of potato with it.

Truth is, you want a little colour in your oil to get that golden brown. Nothing worse than doing fries in new oil.

[mercman]

This thread keeps getting better and better. Just so happens i took a couple of packs of walleye out of the freezer.I want to do the bacon thing.Would it be better in the oven or my deep fryer?

 

 

 

[kickingfrog]

This thread keeps getting better and better. Just so happens i took a couple of packs of walleye out of the freezer.I want to do the bacon thing.Would it be better in the oven or my deep fryer?

 

I vote for the fryer, but the oven/bbq method is "healthier" and still really good.

[mercman]

I vote for the fryer, but the oven/bbq method is "healthier" and still really good.

 

Dang .....now i'm drooling over here.Gonna try it in the fryer.