I got me a big ass deep fryer.

[Clair de Lune]

My mom got me this for Xmas by request

It's sitting pretty now and after new year's, I plan on trying everything the world has to offer on deep frying.

I have two requests for you ATOT cooks:

1. Share your favorite deep fry recipe. Even without recipe, you can just mention ideas!

2. Can you tell me how to handle deep frying oil properly? How frequently do I change oil? I can't leave it sitting in the fryer right? It has to be sealed to prevent oxidizing no? Other thoughts?

Recipes I've already thought of:

*Beer battered fish & chips: Well just fish, not fries. Investing $40 on a V-slicer is too gimmicky just to prepare home-cut fries. I have the recipe from Alton Brown's Good Eats episode.

*Onion rings: Yum! No need for a V-slicer.

*Katsu (Japanese pork/chicken cutlet): Although I made these perfectly without a deep fryer. You can simply pan-fry. I guess Southern-style chicken pork/cutlet with gravy falls under the same umbrella.

*Tempura: I cannot WAIT for this! I can buy the authentic flaky batter mix at an Asian store and make veggie & shrimp tempura!

*A good old drum sticks and wings in bread crumbs. MMMMMMMMMM!

*Deep fried ice cream! No more paying $6 at a restaurant for mere two scoops!

*Deep fried candy bars/twinkie: when I get really bored enough. Not anytime soon.

 

[Howard]

Try leek rings too

V-slicers are helpful because they guarantee uniform size and aspect ratio (and therefore uniform doneness)

don't use bread crumbs for fried chicken

change oil any time there's smoke at cooking temp, funny smells or flavours either from the oil or from the cooked food

 

[CallMeJoe]

I have no recipes for deep fried Big Ass. I try to tap it raw.

 

[GagHalfrunt]

Go for leek rings rather than onion rings. After you've had deep-fried leeks you'll never go back to onion rings.

 

[sdifox]

calamari

 

[Jeff7]

Originally posted by: CallMeJoe
I have no recipes for deep fried Big Ass. I try to tap it raw.

It had better be sizzlin' afterward, or else you're doing it wrong.

 

[Adam8281]

try battering your hand and frying it. Make sure to not dip your hand in the fryer for more than 20 seconds or it'll get burned. It's quite fun to gnaw fried breakind off your fingers.

 

[Clair de Lune]

Originally posted by: Howard
don't use bread crumbs for fried chicken

Blasphemy. My fondest memory of eating home deep-fried drumsticks is my mom's bread crumb recipe. She used that and somehow seasoned it just PERFECTLY. We ate the chicken like it was CRACK.

It was soooooo good.

 

[Baked]

Candy bars.

 

[Semidevil]

avacado eggrolls.

 

[akshatp]

Why would you want to deep fry your big ass?

 

[Fenixgoon]

Moe: I bought this deep fryer from the Navy. It'll flash-fry a buffalo in 40 seconds.

Homer: Awwww, but I want it now!

 

[xSauronx]

Originally posted by: Howard
Try leek rings too

V-slicers are helpful because they guarantee uniform size and aspect ratio (and therefore uniform doneness)

don't use bread crumbs for fried chicken

change oil any time there's smoke at cooking temp, funny smells or flavours either from the oil or from the cooked food

oh yeah leeks are awesome

i like tempura vegetables, or chicken kiev, fried shrimp, fried fish (trout is so good) hushpuppies, maybe okra, chimichangas, fried baked macaroni (alton brown, google it) home made fries.

i dont really deep fry very often. its good, i just dont do it much

edit: donuts, beignet, funnel cakes

 

[DrPizza]

If you fry with bread crumbs, a lot of them are going to sink to the bottom. If you're patient & want to clean the oil, get a funnel & line it with a cheap quality paper towel. Slowly pour the oil through when it's warm (not hot!) Don't use good paper towels; the oil goes through too slowly. For better results, you can repeat through a coffee filter. Takes a bit of time, but at least you can get those bread crumbs out.


My favorite recipe lately: slice up boneless skinless chicken breasts into 1/4 inch thick slices. Get pancake batter, the kind you just have to mix water with. (I use the cheap brand from Aldi's) Dip the breasts in the batter & wait til most of it drips off (once you figure out the correct amount of batter to leave on the chicken, you can go much quicker; it's less batter than you think.) The chicken it makes is just like the sweet & sour chicken from the local chinese place, only better.

 

[tranceport]

You can't even fit a turkey in that thing....

 

[CallMeJoe]

Originally posted by: tranceport
You can't even fit a turkey in that thing....

....but it does have the double basket - one for each cheek!!! That is a Big Ass deep frier!!!

 

[Howard]

Originally posted by: DrPizza
If you fry with bread crumbs, a lot of them are going to sink to the bottom. If you're patient & want to clean the oil, get a funnel & line it with a cheap quality paper towel.

Why a funnel and not a mesh strainer?

 

[ConstipatedVigilante]

Originally posted by: Clair de Lune

Originally posted by: Howard
don't use bread crumbs for fried chicken

Blasphemy. My fondest memory of eating home deep-fried drumsticks is my mom's bread crumb recipe. She used that and somehow seasoned it just PERFECTLY. We ate the chicken like it was CRACK.

It was soooooo good.

Oh, jesus...I just want to say it...fuck the banstick!





Are you black?

 

[ElFenix]

<old wives tale>
you should fry up potatoes after each use, they help keep the oil clean
< /old wives tale>

could be true. certainly tasty.

 

[CKent]

Originally posted by: ConstipatedVigilante

Originally posted by: Clair de Lune

Originally posted by: Howard
don't use bread crumbs for fried chicken

Blasphemy. My fondest memory of eating home deep-fried drumsticks is my mom's bread crumb recipe. She used that and somehow seasoned it just PERFECTLY. We ate the chicken like it was CRACK.

It was soooooo good.

Oh, jesus...I just want to say it...fuck the banstick!





Are you black?

:thumbsdown:

As stupid as most stereotypes are, this one is extra stupid. Everyone likes fried chicken, it's like pizza.

OP - popcorn shrimp. Mmmmm.

 

[DrPizza]

Originally posted by: Howard

Originally posted by: DrPizza
If you fry with bread crumbs, a lot of them are going to sink to the bottom. If you're patient & want to clean the oil, get a funnel & line it with a cheap quality paper towel.

Why a funnel and not a mesh strainer?

Brilliant!


Use a mesh strainer

Then, after straining once, put a coffee filter in the mesh strainer & filter it again.

 

[TallBill]

What do you do with the oil after cleaning then? Some day I'll have to pick one up. No time soon though I don't think.

 

[HannibalX]

Originally posted by: ConstipatedVigilante

Originally posted by: Clair de Lune

Originally posted by: Howard
don't use bread crumbs for fried chicken

Blasphemy. My fondest memory of eating home deep-fried drumsticks is my mom's bread crumb recipe. She used that and somehow seasoned it just PERFECTLY. We ate the chicken like it was CRACK.

It was soooooo good.

Oh, jesus...I just want to say it...fuck the banstick!





Are you black?

Kill yourself.

 

[HannibalX]

Originally posted by: TallBill
What do you do with the oil after cleaning then? Some day I'll have to pick one up. No time soon though I don't think.

Same place used motor oil goes... a little hole in the back yard by the neighbors fence...

 

[TheBloodguard]

Waring Pro

I bought the above several years ago. I'm still having trouble getting fish, fries, and taco's the way I want them. I'm not sure if it is the oil, the fryer, or the operator.

1) Oil. I was using Canola until I read that peanut oil is the best. It's twice as expensive though even from Smart & Final. I changed out the oil after suing it for 5-6 times. I keep the oil in the fryer but probably not best for it. When changing it, I turn it in to the local oil recycling center.

2) Fryer. Not deep enough for my purpose. I have a single taco shell holder that I have to lay at an angle to get it totally covered. I would like to do 3-6 at a time for parties or when friends are over. I keep the temp maxed out at 375 but I still wonder how accurate it is.

3) Fries. Tried the cut, soak in ice water 5 min, pat dry, and fry but still a little soggy. I don't overload the basker, even with half a potato, it still doesn't taste as good as fast food or restaurants.

4) Fish. Been using Talipa but need to go to something a little thicker. Tried the beer batter with dry and wet batter alternating but still not the golden crispy type that I like.


Haven't tried snickers or ice cream. Tried a Banana once, so-so results.