Frying Fish In A Turkey Fryer: Is It Possible?

Turkey fryers can be used for a lot more than just frying turkeys. In fact, in the South, they might as well be called fish fryers, given how often they're used for community events. You can deep fry fish in a turkey fryer to create a beautiful golden crust while keeping the flesh moist and tender. The high heat of the oil seals in the natural juices, resulting in a flavorful and succulent fish fillet. The ideal temperature for frying fish in a deep fryer is 375°F (190°C). This ensures that the fish cooks quickly and achieves a crispy exterior while remaining moist and tender on the inside.

Turkey fryers can be used for fish fries

One of the main advantages of using a turkey fryer for fish fries is its large capacity. It can accommodate multiple fish fillets or even whole fish, depending on your preference. This makes it a time-saving option if you need to feed a crowd. The high heat of the oil seals in the natural juices of the fish, resulting in flavourful and succulent fish fillets with a beautiful golden crust.

To fry fish in a turkey fryer, there are a few key steps to follow. First, choose a type of fish that holds its shape well and has a mild flavour, such as cod, haddock, tilapia, or catfish. You can use fresh or frozen fillets, but ensure they are completely thawed and patted dry before seasoning them with salt and pepper or your preferred spices. Next, prepare a batter or breading. For a batter, mix flour, cornstarch, baking powder, and seasonings, gradually whisking in cold water or beer until smooth. For breading, use seasoned breadcrumbs or panko crumbs for an extra crispy texture.

Heat your oil to 375°F (190°C) and use a thermometer to maintain this temperature. Carefully lower the coated fish fillets into the hot oil, cooking them in batches if needed to avoid overcrowding. Fry the fish for around 3-5 minutes, or until they turn a golden brown colour. Remove the fish from the oil and drain any excess.

When frying fish in a turkey fryer, it is important to prioritise safety. Always use the fryer outdoors, away from your house and garage, and have a fire extinguisher nearby. Additionally, be mindful of oil disposal, as the oil will take on the flavour of the fish. While you can reuse the oil for savoury baking, it is best to discard it if you plan to fry something sweet.

Choose the right fish for frying

Frying fish in a turkey fryer is a great way to feed a crowd and is a common practice in the South. Here are some tips to help you choose the right fish for frying.

Choose Oily Fish

Oily fish, such as salmon, mackerel, tuna, and sardines, are excellent choices for frying. They have a higher fat content, which helps them stay moist and juicy during the frying process. This results in a delicious, flaky texture that melts in your mouth.

Consider Firmness

When selecting fish for frying, it's important to consider the firmness of the flesh. Firmer fish, such as cod, haddock, halibut, and catfish, tend to hold up better during the frying process. They are less likely to fall apart, making them ideal for achieving a crispy exterior while maintaining a moist and tender interior.

Go for Smaller, Younger Fish

Smaller, younger fish tend to be more flavourful and have a more delicate texture. They also cook more quickly and evenly, reducing the risk of overcooking. Look for fish that are on the smaller side, as they will be more tender and have a milder flavour.

Freshness is Key

Always opt for the freshest fish available. Fresh fish should have clear, bright eyes, red or pink gills, and firm, shiny flesh. It should also smell clean and slightly briny, like the ocean. Avoid fish with dull eyes, discoloured gills, or flesh that is soft or has a strong fishy odour.

Preparation is Important

Before frying, make sure to pat the fish dry with paper towels. Removing excess moisture will help ensure a crispier exterior. You can also coat the fish with a light layer of cornstarch or flour to promote browning and create an even crispier texture.

Don't Forget Safety

When frying fish, always exercise caution. Use a deep-frying thermometer to maintain the proper oil temperature, and never leave the fryer unattended. It's also important to have a fire extinguisher nearby as a safety precaution.

Prepare the fish before frying

Before frying your fish in a turkey fryer, there are several steps to follow to ensure the best results. Firstly, choose the right type of fish for frying. Opt for fish that holds its shape well and has a mild flavour, such as cod, haddock, tilapia, or catfish. You can use either fresh fish or frozen fillets that have been properly thawed and drained.

Once you've selected your fish, it's time to prepare it for frying. Use a paper towel to pat the fish fillets dry, removing any excess moisture. This crucial step will help the batter or breading adhere better to the fish. Next, season the fish with salt and pepper or any preferred spices to enhance its flavour. If you're feeling creative, experiment with seasonings like paprika, cayenne pepper, or lemon zest for an extra kick.

Now, it's time to decide on a coating for your fish. You have two main options: batter or breading. For a simple batter, mix all-purpose flour, cornstarch, baking powder, salt, pepper, and any herbs or spices you like. Gradually whisk in cold water or beer until you achieve a smooth consistency. Alternatively, prepare a breading station by setting up a coating process with seasoned breadcrumbs, panko crumbs, or a mixture of both for an extra crispy texture.

After your fish is coated, it's essential to heat the oil in your turkey fryer to the optimal temperature. Choose an oil with a high smoke point, such as vegetable, canola, or peanut oil. Fill your fryer with enough oil to completely submerge the fish. Heat the oil to 375°F (190°C) and use a thermometer to maintain this temperature throughout the frying process.

Use the right oil for frying

When frying fish in a turkey fryer, it's crucial to select an oil with a high smoke point. The smoke point refers to the temperature at which an oil starts to burn and produce smoke. Using an oil with a high smoke point ensures that it can withstand the high heat required for deep frying without burning or degrading.

• Vegetable Oil: This is a popular choice for deep frying due to its high smoke point and neutral flavour. It won't overpower the delicate taste of the fish.
• Canola Oil: Canola oil is another excellent option with a high smoke point. It's widely available and relatively inexpensive, making it a cost-effective choice for deep frying.
• Peanut Oil: Peanut oil has a distinct nutty flavour that can enhance the taste of your fried fish. It also has a high smoke point, making it suitable for the high temperatures of deep frying.

It's important to note that the oil you choose will impact the flavour of your fish. Some oils, like peanut oil, can add a unique flavour, while others, like vegetable and canola oil, have more neutral flavours. Consider whether you want the oil to complement or enhance the taste of your fish.

Additionally, the oil's smoke point is crucial for achieving the desired crispy texture. By using an oil with a high smoke point, you can maintain the optimal temperature for frying without worrying about the oil burning or affecting the quality of your dish.

When deep frying fish, it's best to avoid oils with low smoke points, such as extra-virgin olive oil or butter. These oils have rich flavours but tend to burn at lower temperatures, resulting in a greasy or burnt taste.

Remember to consider the quantity of oil needed to completely submerge the fish in your turkey fryer. Ensure you have enough oil to maintain the proper oil-to-food ratio for optimal frying results.

Safety precautions for frying

Frying a turkey can be dangerous, and accidents have the potential to cause fires, serious injuries, and even fatalities. If you're going to fry fish in a turkey fryer, you should take the following safety precautions:

Location and Setup:

• Always use turkey fryers outdoors.
• Set up the fryer on a solid, level surface, such as a patio or driveway, away from buildings, flammable materials, wooden decks, trees, and enclosed spaces like garages.
• Ensure there is a safe distance of at least 2 feet between the burner and the tank.
• Avoid operating the fryer in rainy or snowy weather.
• Place the fryer on a level surface and avoid moving it once it's in use.

Equipment:

• Use a fryer with temperature controls to monitor the oil temperature carefully.
• Cooking oil has a smoke point, and if it's heated beyond this point, it can catch fire.
• Keep an "ABC" or grease-rated fire extinguisher nearby.
• Never use water or a garden hose on a grease fire, as this will cause the grease/oil to spread.
• Use well-insulated potholders or oven mitts and wear long sleeves and safety goggles to protect yourself from splatter.

Food Preparation:

• Choose the right size of turkey—a bird that's 8 to 10 pounds is ideal.
• Never fry a frozen turkey. Ensure it is completely thawed and dry before placing it in the fryer.
• Do not overfill the fryer with oil. Follow the manufacturer's instructions for the recommended amount.
• Do not stuff the turkey before frying.

Safety:

• Never leave the fryer unattended.
• Keep children and pets away from the fryer at all times, even after use, as the oil can remain hot for hours.
• Once finished, turn off the burner and carefully remove the pot. Place it on a level surface and cover it to let the oil cool overnight before disposing of it.

Frequently asked questions