Turkey Fryers: Fish Frying, A Safe Bet?

Deep-fried turkey is a popular dish, but what about using that turkey fryer to fry fish? It turns out that this is a common practice, especially in the South, where turkey fryers are often used for community fish fries. A turkey fryer can be a significant investment, so it's good to know that it can be used for more than just frying turkeys.

A turkey fryer is essentially a supersized stock pot, making it ideal for cooking large batches of food. It can be used for boiling, steaming, or frying, and because it's used outdoors, any odours dissipate quickly.

So, if you're thinking of frying fish, a turkey fryer can definitely get the job done. Just be sure to follow proper safety precautions, as deep frying can be dangerous.

Yes, you can use a turkey fryer to fry fish

If you're looking to fry fish in your turkey fryer, here are some steps you can follow:

Choose the Right Fish:

Select a type of fish that holds its shape well and has a mild flavour. Popular options include cod, haddock, tilapia, or catfish. You can use fresh or frozen fillets, but make sure they are completely thawed and drained before frying.

Prepare the Fish:

Before frying, pat the fish fillets dry with a paper towel to remove any excess moisture. This will help the batter adhere better. Season the fish with salt and pepper, or any preferred spices, to enhance the flavour.

Prepare the Batter or Breading:

You can either batter or bread your fish. For a simple batter, mix all-purpose flour, cornstarch, baking powder, salt, pepper, and your choice of herbs or spices. Gradually whisk in cold water or beer until you have a smooth consistency. For breading, coat the fish in seasoned breadcrumbs, panko crumbs, or a mixture of both for an extra crispy texture.

Heat the Oil:

Choose an oil with a high smoke point, such as vegetable, canola, or peanut oil. Fill your turkey fryer with enough oil to completely submerge the fish. Heat the oil to 375°F (190°C) for optimal results. Use a thermometer to ensure the oil reaches and maintains the correct temperature throughout the frying process.

Fry the Fish:

Dip each fish fillet into the prepared batter or coat it evenly with breadcrumbs. Carefully lower the coated fish into the hot oil using a slotted spoon or tongs. Fry in batches if necessary to avoid overcrowding, which can result in soggy fish. Cook the fish for around 3-5 minutes, or until it turns a beautiful golden brown colour. Remove the fried fish from the oil and allow any excess oil to drain.

Serve:

Serve your delicious fried fish hot with your favourite sides and accompaniments, such as tartar sauce, lemon wedges, or crispy fries. Don't forget to garnish with fresh herbs for that final touch!

By following these steps, you can easily recreate a mouthwatering fried fish feast at home using your turkey fryer!

Choose the right fish for frying

Yes, you can use a turkey fryer to fry fish. In fact, in the South, turkey fryers might as well be called fish fryers, given how often they're used for community events.

Now, choosing the right fish for frying is crucial. You want to go for white-fleshed, neutral-flavoured fish, as this will give you the coveted crispy exterior.

• Tilapia: This is a versatile option with a mild flavour and firm texture. It's also usually affordable and ready to fry.
• Catfish: A Southern favourite, this fish delivers a dense, juicy bite. It has a stronger taste that's mellowed by a cornmeal breading.
• Bass: A robust option that stands up to the rigours of frying without losing texture.
• Trout: A freshwater fish that crisps beautifully on the outside while staying tender inside.
• Cod: A classic choice, cod is renowned for its use in traditional fish and chips. It has a mild flavour with a subtle sweetness.
• Perch: A smaller fish yielding a satisfyingly crispy result.
• Haddock: This flaky whitefish is a suitable replacement for cod. It offers a softer and more tender texture, and will hold together well in the fryer.
• Hake: A tender, moist, and flaky fish that gives an elegant presentation. It's better suited for a shallow pan-fry.
• Pollock: A member of the cod family, pollock is commonly mistaken as a good substitute for cod. It has a soft, delicate texture that's better suited for pan-frying.
• Smelt: These tiny treats are a family of silver-skinned fish that live most of their lives at sea. They're popular around Christmas and Easter, especially for Italian Catholics.
• Sardines: When available fresh, these fish are excellent fried. They have a lot of similarities to mackerel and are oil-rich, but with a tender white flake when cooked.

Some fish that are less suited for frying include tuna, swordfish, and salmon. These fish have a thick texture and can end up dry or not cooked properly when fried.

Prepare the fish before frying

Turkey fryers can be used for frying fish, and they are commonly used for this purpose in the South. If you are preparing a whole fish, you should scale it in a bag or underwater, gut it by opening it from the anus to the gills, and cut off any flesh that has been coloured green by the bile. Rinse off any blood and odours in cold water. If you are cleaning and filleting the fish yourself, you will need a fish scaler and tweezers for the bones.

If you are frying lean, white fish, you can brine it to improve the taste and texture. Soak the fish in a 10% salt solution for half an hour before frying. This will make the fish firmer and improve the taste. You can then cook the fish at a lower temperature.

If you are pan-frying the fish, you will need a large, heavy skillet. Use a thin layer of vegetable oil or shortening in the pan. First, dip the fish fillets in an egg mixture, then coat them in cornmeal or breadcrumbs. Fry the fish for 3-4 minutes on each side, until it is golden and flaky.

If you are deep-frying the fish, you will need a 3-quart heavy saucepan or a deep-fat fryer. Heat 2 inches of vegetable oil to 375°F. As with pan-frying, coat the fish in an egg mixture and then flour before frying. Fry the fish for 3-4 minutes, until the coating is golden and the fish is flaky.

Prepare the batter or breading

Yes, you can use a turkey fryer to fry fish! It's a great tool for seafood, and in the South, they might as well be called fish fryers.

Now, to prepare the batter or breading for frying fish, follow these steps:

Ingredients:

Firstly, gather your ingredients. The basic ingredients for a simple fish batter include all-purpose flour, milk, very cold water, baking powder, and salt. You can also add spices such as smoked paprika, onion powder, garlic powder, and additional salt to taste. For the fish, choose a firm white fish such as tilapia, cod, haddock, or bass.

Preparation:

• Prepare the fish: Ensure it is fully thawed, and pat it dry with paper towels or a clean dish towel. Removing excess moisture will help the batter stick better.
• Make the batter: In a medium mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and spices. Create a well in the centre and add the wet ingredients: eggs and milk. You can also use beer instead of milk if you prefer. Stir the mixture until a smooth batter forms, with no dry bits remaining.
• Heat the oil: Use a light oil suitable for high temperatures, such as lard, vegetable, canola, or peanut oil. Heat the oil in a pan or Dutch oven to a temperature between 350°F and 375°F.
• Dip the fish: Once the oil is hot enough, dip the dry fish fillets into the batter, making sure they are well coated.
• Fry the fish: Carefully place the battered fish into the hot oil. Fry for about 3-4 minutes on each side, or until the fish is deep golden brown. Do not crowd the pan to avoid making the fish greasy.
• Drain and serve: Remove the cooked fish from the oil using a slotted spoon or a spider strainer. Place the fried fish on a plate or baking sheet lined with paper towels to absorb any excess grease. Sprinkle with salt if desired. Serve immediately with lemon wedges and tartar sauce on the side.

Tips:

• Keep the oil temperature within the correct range (350-375°F) to ensure crispy results.
• Use a thermometer to monitor the oil temperature.
• Choose a firm white fish for the best results.
• Make sure the fish is dry before dipping it into the batter.
• Preheat the oil before adding the fish, and don't overcrowd the pan.
• For extra crunch, consider double-dredging the fish by coating it in flour before dipping it in the batter.
• If you have any leftover batter, you can experiment with frying other foods such as mushrooms, cheese chunks, or asparagus.

Enjoy your delicious, crispy fried fish!

Heat the oil to the right temperature

Heating the oil to the right temperature is a crucial step in frying fish in a turkey fryer. The ideal temperature range for frying fish is between 350°F and 375°F. Here are some detailed instructions to help you heat the oil safely and effectively:

Firstly, ensure you have the right type of oil. Oils with a high smoke point, such as peanut oil, canola oil, vegetable oil, or grapeseed oil, are recommended. Avoid using extra virgin olive oil, sesame oil, butter, or lard for deep frying.

Next, calculate the amount of oil you need. The general rule of thumb is to use about 1 gallon of oil per 4 pounds of fish. However, you need to ensure that the fish will be completely submerged in the oil, with extra space for the oil to expand as it heats up. The water displacement method is a great way to determine the precise amount of oil needed. Simply place the fish in the empty fryer pot, fill it with water until the fish is covered, and mark the water level. Remove the fish and dry the pot, then fill it with oil up to the marked level.

Now, let's get into the heating process. Set up your turkey fryer on a flat, sturdy surface outdoors, away from any structures or flammable materials. Make sure the area is well-ventilated. Place the propane burner on the flat surface and attach the propane tank. Carefully pour the calculated amount of oil into the fryer, leaving 2-3 inches of space at the top to allow for oil expansion.

Use a deep-fry thermometer to monitor the oil temperature. Gradually heat the oil to the desired temperature range of 350°F-375°F. It is important to heat the oil slowly over medium heat and never leave it unattended during this process. Keep children and pets away from the hot oil at all times, and have a fire extinguisher nearby in case of any oil fires.

Once the oil reaches the desired temperature, you can carefully lower the fish into the fryer. Fry the fish for about 3-4 minutes per pound, or until it reaches the desired level of doneness. Maintain the oil temperature throughout the cooking process, and be sure to monitor it closely.

After cooking, allow the oil to cool completely before disposing of it or storing it for future use. Properly disposing of used cooking oil is important; do not pour it down the sink or toilet, as it can cause clogs and damage drainage systems. Instead, look for oil collection points in your area or check with your local government for safe disposal options.

Frequently asked questions