Frying Fish In A Butterball Turkey Fryer: Is It Possible?

Deep frying a whole turkey is a great way to get meat that is tender on the inside and crispy on the outside. But can you use a Butterball turkey fryer to fry fish? Well, it depends on the size of the fish. Most commercial turkey fryers can accommodate a 10-12 lb turkey, which means you can fit multiple fish in the fryer at once. However, it's important to avoid overfilling the basket to allow the hot oil to circulate freely. When frying fish in a turkey fryer, it's best to fry similar-sized pieces together in small batches.

Chicken pieces vs. whole chicken: frying times differ

Chicken pieces and whole chickens have different frying times. Chicken pieces cook much faster than whole chickens, taking only 2-3 minutes per batch depending on thickness. Frying multiple smaller chicken pieces together leads to uneven cooking, so fry chicken in small batches for the best results.

When frying chicken pieces, the optimal oil temperature is between 325-375°F. Higher heat leads to over-browning on the outside before the inside cooks through. Lower heat increases cooking time and can lead to oil absorption.

• 325°F for boneless chicken tenders or nuggets, 2-3 minutes
• 350°F for bone-in chicken pieces, 8-12 minutes depending on size
• 375°F for extra crispy chicken, monitor closely to avoid burning

When frying a whole chicken, the optimal oil temperature is 350°F. A whole chicken will take around 3-4 minutes per pound to cook, maintaining the oil temperature at 350°F. A 12-pound chicken will need to fry for 36-48 minutes.

The whole chicken is done frying when the breast hits 165°F and the thighs hit 175°F. It is best to use a meat thermometer to check the internal temperature of the chicken, rather than relying solely on time.

Oil type: peanut, vegetable, or lard?

When it comes to frying fish or turkey in a Butterball turkey fryer, the type of oil you use is important. The best oils for deep frying have a high smoke point, which means they can be heated to high temperatures without breaking down. Peanut oil is a popular choice for deep frying turkey because of its high smoke point, neutral flavour, and ability to produce a crisp texture. However, if anyone has peanut allergies, you can use other types of oil with a smoke point above 425 degrees Fahrenheit, such as refined avocado oil, safflower oil, refined soybean oil, or sunflower oil.

Vegetable oil can also be used for deep frying, but it's important to check that it is specifically meant for high-temperature cooking. Some types of vegetable oil, such as soybean, canola, or grapeseed oils, have a high smoke point suitable for deep frying, while others do not. Peanut and vegetable oils are recommended for frying chicken in a turkey fryer because of their high smoke points.

Lard is not commonly mentioned as an oil for deep frying in a turkey fryer, but it can be used for frying chicken.

Marinade: what to use and how long to leave it

When it comes to frying fish in a Butterball turkey fryer, it's important to consider the type of fish you're using and the desired flavour profile. Here are some tips and guidelines for creating a delicious marinade:

Choosing the Right Marinade

The base of a good fish marinade typically consists of an acidic component and oil. The acid can come from citrus juice (such as lemon, lime, or orange juice), vinegar, or wine. Olive oil, peanut oil, and canola oil are popular choices for the oil component. It's important to strike a balance between the two to ensure the acid properly tenderises the fish without “cooking” it, and the oil adds flavour and texture without making the fish greasy.

Once you have your base, you can add various herbs and spices to complement the fish. Onion, garlic, and parsley are classic choices, but you can also experiment with spice blends like dill, cilantro, sage, rosemary, or mustard. For an Asian-style flavour profile, try using fresh ginger, soy sauce, or teriyaki sauce. If you want a touch of sweetness, add brown sugar, honey, allspice, cinnamon, or nutmeg. You can also incorporate chopped fruit or citrus zest, such as diced mango or lemon zest. For some heat, include crushed red pepper flakes, paprika, cayenne pepper, or jalapeño peppers.

How Long to Marinate

Fish is a delicate protein, so it doesn't require a long marinating time. In fact, due to the acidity in the marinade, it's best not to leave the fish in the marinade for more than 30 minutes to one hour. This will ensure the fish absorbs the desired flavours without becoming overly seasoned or "cooked" by the acid. For highly acidic marinades, such as those with lots of citrus juice or vinegar, it's recommended to marinate for even shorter periods, around 15 to 30 minutes.

Applying the Marinade

Once you've prepared your marinade, rub it over the fish and seal it tightly in a container. Always marinate fish in the refrigerator to prevent bacterial growth. Before cooking the fish, remember to pat it dry with paper towels, especially if you're going to fry it in hot oil. You can also rinse off the excess marinade, but this is not necessary if you're happy with the level of seasoning.

Breading: flour, cornstarch, or buttermilk?

Breading is an essential step in the art of frying chicken, creating a crispy, golden-brown exterior while maintaining a juicy interior. There are several options for breading, each with its own unique characteristics and benefits:

Flour

A flour dredge provides a thin, crispy crust that holds up well during frying. For a more flavourful crust, you can use seasoned flour, mixing in salt, pepper, and other spices to your liking. This is a simple and effective method that consistently yields delicious results.

Cornstarch

Cornstarch also provides a thin, crispy crust, with a texture that is slightly different from flour. It is a great alternative for those who want to avoid gluten or are looking for a different type of crunch.

Buttermilk

For a tangier, tender, and moist chicken, a buttermilk soak is an excellent choice. Buttermilk is known to add a unique tangy flavour while keeping the meat juicy. It also helps the coating adhere better to the chicken. You can marinate the chicken in buttermilk for 30 minutes to an hour before frying.

Double-Dredge

For an extra crispy treat, you can try the double-dredge method. This involves dredging the chicken in flour, then dipping it in buttermilk, and finally coating it in flour again. This technique creates an extra crispy, flaky texture that is sure to be a crowd-pleaser.

Breading Mixes

If you're short on time or want a more convenient option, you can use pre-made breading mixes. These mixes, such as Shake & Bake, offer a quick and easy solution without sacrificing flavour and crunch. You can also create your own homemade breading mix with your favourite spices and herbs.

In summary, the type of breading you choose depends on your personal preference and the specific texture and flavour you want to achieve. Each option has its own advantages, and you can even experiment with different combinations to create unique fried chicken dishes.

Safety: protective gear, keeping kids away, and never leaving unattended

When frying fish in a Butterball turkey fryer, it's important to take several safety precautions to protect yourself and those around you. Here are some essential safety tips to follow:

Protective Gear

It is important to wear protective gear when frying fish or anything else. This includes long sleeves, closed-toe shoes, and oven mitts or heat-resistant gloves. Protective gear such as gloves and long sleeves will shield your skin from hot oil splatters that can cause serious burns. Additionally, safety goggles can be worn to protect your eyes from oil splatters.

Keep Kids and Pets Away

It is crucial to keep children and pets away from the fryer at all times. The hot oil in the fryer poses a severe danger, and children and pets may not understand the risks involved. By maintaining a safe distance, you can prevent accidental burns or other injuries.

Never Leave Unattended

Never leave the fryer unattended while it is in use. Hot oil can ignite and cause a fire very quickly. Always keep a watchful eye on the fryer and be mindful of the oil's temperature to prevent overheating. Keep a fire extinguisher nearby as an extra precaution.

In addition to these safety measures, it is important to follow the manufacturer's instructions for your specific Butterball turkey fryer and to use the fryer in a well-ventilated area, preferably outdoors, to minimise the risk of fire and smoke inhalation. Always ensure the fryer is set up on a flat, stable surface, and be cautious when handling hot oil to prevent spills and splashes.

Frequently asked questions