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Started By
Message
Recommend me a fryer
Posted on 11/22/16 at 9:11 am
Posted on 11/22/16 at 9:11 am
Need a fryer for my house. Doesn't have to be huge, just for frying up a bag of fish every now and then. What ya got? 
11
Posted on 11/22/16 at 9:12 am to reds on reds on reds
Black pot
Posted on 11/22/16 at 9:19 am to reds on reds on reds
Posted on 11/22/16 at 9:22 am to reds on reds on reds
Posted on 11/22/16 at 9:27 am to reds on reds on reds
Posted on 11/22/16 at 9:27 am to reds on reds on reds
friend has this LINK
With the filtration system he gets 3-4 cookings with one batch of oil.
I'm getting it this year.
With the filtration system he gets 3-4 cookings with one batch of oil.
I'm getting it this year.
Posted on 11/22/16 at 9:30 am to meauxjeaux2
Presto gran pappy. I had a fryer with a basket and that shite got old quick cleaning all the pieces.
You plug it in and it stays hot when frying. I've done wings fries fish you name it. Best part is dump oil out and wipe out easy cleaning.
You plug it in and it stays hot when frying. I've done wings fries fish you name it. Best part is dump oil out and wipe out easy cleaning.
This post was edited on 11/22/16 at 9:32 am
Posted on 11/22/16 at 11:12 am to reds on reds on reds
My wife bought me a Cajun Fryer for my birthday and it's a pleasure to use. That thing will fry some fish and the meal drops to the bottom where it's cooler. I've used the same peanut oil several times and it's still clear. Just filtered it every few uses.
Posted on 11/22/16 at 11:20 am to reds on reds on reds
If you want one for outside the bayou classic is hard to beat for the price.
The T-Fal that someone mentioned is what I use inside. It's nice how it drains itself into another container for storage. Just make sure you never fill pass the fill line or it will run over when you drain it.
The T-Fal that someone mentioned is what I use inside. It's nice how it drains itself into another container for storage. Just make sure you never fill pass the fill line or it will run over when you drain it.
Posted on 11/22/16 at 11:28 am to reds on reds on reds
I have two of these so i can roll through some fish or have fish in one and fries etc in the other.
Hold a gallon of oil and keep the temp nice and regulated.
Hold a gallon of oil and keep the temp nice and regulated.
Posted on 11/22/16 at 11:33 am to bayoudude
I agree with waring. I think mine says waring pro on it and has knobs. Have been using it for many years.
Posted on 11/22/16 at 11:34 am to LEASTBAY
I have a waring also. Can't be beat for the price.
Posted on 11/22/16 at 11:45 am to pdubya76
quote:i don't understand any of what you said. Maybe you could clarify a few things.
My wife bought me a Cajun Fryer for my birthday and it's a pleasure to use. That thing will fry some fish and the meal drops to the bottom where it's cooler. I've used the same peanut oil several times and it's still clear. Just filtered it every few uses.
Fist off.
Cajun Fryer.
Which model as they make many?
How many gallons?
quote:
That thing will fry some fish and the meal drops to the bottom where it's cooler.
i don't understand any of this.
quote:
Just filtered it every few uses.
what did you use to filter the oil with?
Posted on 11/22/16 at 11:47 am to reds on reds on reds
Bayou Classic for deep frying
This post was edited on 11/22/16 at 4:47 pm
Posted on 11/22/16 at 12:56 pm to meauxjeaux2
Let me see if I can help you out here. A buddy of mine has one for his restaurant to use for catering purposes & lets me borrow it for our company functions.
The fryer is "V" shaped at the bottom and the cart is designed the same in order to cradle the fryer. The flame comes in towards the middle, not from the bottom. This allows the meal to drop to the bottom and settle without the heat source being directly under the meal.
It holds the temperature of the oil very consistently. I really don't recall having to adjust up or down once frying temp was reached.
There is a spicket on the back. When oil cools down, open spicket and let it drain.
I believe the unit I used was 4 gallons. On my phone or I would link their website.
TIFWIW, I highly recommend it if you plan to either fry frequently or in quantity or both. Hope this helps.
The fryer is "V" shaped at the bottom and the cart is designed the same in order to cradle the fryer. The flame comes in towards the middle, not from the bottom. This allows the meal to drop to the bottom and settle without the heat source being directly under the meal.
It holds the temperature of the oil very consistently. I really don't recall having to adjust up or down once frying temp was reached.
There is a spicket on the back. When oil cools down, open spicket and let it drain.
I believe the unit I used was 4 gallons. On my phone or I would link their website.
TIFWIW, I highly recommend it if you plan to either fry frequently or in quantity or both. Hope this helps.
Posted on 11/22/16 at 1:16 pm to Pioneer BS 175
that does clarify the "meal" comment . I was wondering if it was the actual meal (food being cooked) or the meal coating.
Posted on 11/22/16 at 1:46 pm to meauxjeaux2
I can see where that would be confusing. I should have said corn meal myself.
Posted on 11/22/16 at 2:15 pm to meauxjeaux2
quote:
quote: That thing will fry some fish and the meal drops to the bottom where it's cooler.
I have the 4 gallon 2 basket fryer.
The corn meal that falls off the fish isn't sitting at the bottom of a very hot pot. Therefore it doesn't burn like a conventional set up. The heating tube on the Cajun fryer is in the middle of the reservoir.
I filter the oil using a cooking oil filter. You can get them at BPS or Goodwood hardware.
Posted on 11/22/16 at 4:25 pm to WHODAT514
I agree with the gran pappy / Frydaddy. It's simple and easy to clean. I have the tfal one also, but I hate cleaning it.
Posted on 11/22/16 at 4:29 pm to reds on reds on reds
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