Fryer Flexibility: Turkey To Fish, One Pot Wonder

Turkey fryers can be used for a variety of purposes, including frying fish. In fact, in the South, turkey fryers are commonly used for community fish fries. While some people may be hesitant to use a turkey fryer for fish due to the leftover oil, proper cleaning and storage can allow for multiple uses. Additionally, the large size of a turkey fryer makes it ideal for large-format feasts, boiling seafood, steaming, and frying various foods.

Can you use a turkey fryer for fish?

Turkey fryer safety

Turkey fryers can be used for a variety of dishes, including fish. However, they can be very dangerous, with a high risk of tipping over, overheating, spilling hot oil, and causing fires, burns, and other injuries. Here are some tips to ensure your safety when using a turkey fryer:

Set-up and Location:

• Always use turkey fryers outdoors.
• Place the fryer on a solid, level surface, such as the ground, away from wooden structures like decks, as well as trees, garages, and enclosed spaces.
• Ensure there is a safe distance between the fryer and any buildings or flammable materials.
• Avoid operating the fryer in the rain or snow.
• Keep children and pets away from the fryer at all times, even after use, as the oil can remain hot for hours.

Preparation:

• Make sure the turkey or fish is completely thawed before placing it in the fryer. Never attempt to fry a frozen bird or frozen fish.
• Follow the manufacturer's instructions to avoid overfilling the fryer with oil.
• Choose the proper size—for turkeys, a bird that's 8 to 10 pounds is ideal.
• Do not stuff the turkey before frying.
• Wear protective clothing, including long sleeves, goggles, and oven mitts or well-insulated potholders, to shield your eyes, hands, and arms from hot oil splatter.

Cooking:

• Never leave the fryer unattended.
• Keep a grease-rated fire extinguisher nearby in case of a fire. Do not use water or a garden hose on a grease fire, as this will cause the grease/oil to spread.
• Continuously monitor the oil temperature. Cooking oil heated beyond its smoke point can catch fire. Turn off the fryer if you notice the oil is smoking.
• Turn off the burner before lowering the food into the oil. Once it is safely submerged, turn the burner back on.

Clean-up:

• Once finished, turn off the burner and carefully remove the pot.
• Place the pot on a level surface, cover it, and let the oil cool overnight before disposing of it.

Other foods to cook in a turkey fryer

Turkey fryers are large investments that can be used for more than just frying turkeys. They can be used to boil, steam, or fry large quantities of food, making them perfect for parties or large family gatherings. Here are some foods you can cook in a turkey fryer besides turkey:

Seafood

Crawfish, crab, and low-country boils are all possible with a turkey fryer. You can also steam tamales and boil seafood using the steamer basket that comes with the fryer. In the South, turkey fryers are commonly used for fish fries, so you can invite your friends over for a Friday-night fish fry and cook enough fish fillets and hushpuppies for everyone.

Soups and Stews

The large capacity of a turkey fryer makes it perfect for making large batches of soup or stew. You can also use it to make broth or gravy with water and leftover bones. Just be sure to keep an eye on it and stir regularly, as turkey fryers tend to get hotter than slow cookers or pots on the stove.

Fried Foods

Pretty much anything that can be fried can be cooked in a turkey fryer. This includes chicken wings, mozzarella sticks, beignets, onion rings, and even sweets like donuts and funnel cake fries. If you're frying chicken wings, coat them in a cajun spice mix with cornflour for extra crispiness. You can also make tempura-battered or parmesan-crumb-coated vegetable fries, such as broccoli, carrots, zucchini, or sweet potato strips.

Apple Cider or Mulled Wine

If you're hosting a large yard party, you can use your outdoor turkey fryer to make batches of warm apple cider or mulled wine. Add spices like cinnamon, cloves, and star anise, as well as fruits like oranges and lemons, for a festive touch.

Reusing oil

Firstly, choose an oil with a high smoke point, such as peanut oil, corn oil, canola oil, or sunflower oil. Oils with a high smoke point can be heated to higher temperatures without breaking down. When oil breaks down, it will go rancid and ruin the flavour of your food.

After frying, allow the oil to cool, then filter it through a cheesecloth or fine strainer to remove any particles. You can then pour the oil back into its original container or another storage container. It is best to store oil in a cool, dry, dark place, such as a pantry or cupboard. Refrigeration is ideal but often impractical due to the large volume of oil. Properly stored, the oil can last up to six months.

Before reusing the oil, examine it for any signs of separation or a bad smell. If the oil has separated or smells bad, it should be disposed of. Otherwise, you can reuse it, but remember that oil should only be heated for a total of six hours. This includes preheating and cooking time, so avoid preheating for too long, and turn off the heat a few minutes before you've finished cooking to allow the oil to begin cooling.

Finally, when disposing of used oil, do not pour it down the sink, toilet, or septic system, as it can cause blockages. Instead, find an oil collection point in your area or check with your local government or waste disposal services for the best way to dispose of large quantities of oil.

Preparing a fish fryer

Turkey fryers can be used for a variety of dishes, including fish. If you're looking to prepare a fish fryer, here's a step-by-step guide to help you get started:

Step 1: Choose the Right Fish

Select a neutral-flavoured white fish that is not too oily. Popular choices include cod, tilapia, catfish, halibut, trout, striped bass, flounder, or perch. You can use either skinless fillets or fillets with the skin on, depending on your preference. If you're using frozen fish, remember to thaw it in the refrigerator at least 24 hours in advance.

Step 2: Prepare the Fish

If your fillets are thicker than half an inch, it is recommended to cut them lengthwise to achieve the desired thickness. This will also give you crispier fish. Cut the fillets into uniform pieces, approximately 3 inches by 2 inches in size. Rinse the fish and pat them dry with paper towels to remove any excess moisture.

Step 3: Create a Battering Station

Set up a dredging station by placing the fish, batter, and frying oil in separate areas. You can use a simple batter made of flour, baking powder, salt, and ground black pepper. Mix these ingredients in a medium-sized bowl and stir in milk and an egg until you achieve a smooth consistency. Let the batter stand for about 20 minutes. You can also prepare a seasoned cornmeal and flour blend if you prefer a crispier coating. Don't forget to season your fish generously, as white fish has a very mild flavour.

Step 4: Heat the Oil

Use a deep saucepan or a turkey fryer to heat the oil. If using a saucepan, heat about a quart of vegetable oil over medium-high heat. Attach a deep-frying thermometer to the side of the pan and heat the oil to 375°F (190°C). Make sure you have a basket and a thermometer to monitor the temperature.

Step 5: Dredge and Fry the Fish

Take each piece of fish and dredge it in the batter, making sure it's well coated. Carefully place the battered fish into the hot oil. Fry the fish until it turns golden brown. Adjust the heat as needed to maintain the desired temperature. After frying each piece, place it on a plate lined with paper towels to absorb any excess oil.

Step 6: Keep the Fish Warm

Preheat your oven to 300°F (150°C). As you finish frying the fish, transfer them to a baking dish and place it in the oven to keep the fish warm until you're ready to serve. This ensures that your fish stays hot and crispy while you finish frying the rest of the batch.

Step 7: Serve and Enjoy

Once all the fish is fried, transfer it to a serving platter. You can serve the fish as-is or with a variety of sides, such as chips, col Slaw, cucumber salad, hushpuppies, or homemade salt and vinegar chips. Don't forget the classic accompaniments of lemon wedges, tartar sauce, and hot sauce!

Community events

Turkey fryers are a great way to bring people together and are perfect for community events. In the South, turkey fryers are often used for fish fries, where people come together to fry fish fillets and hush puppies. You can invite your friends and family over for a Friday-night fish fry and let the turkey fryer work its magic. It's a great way to bond with your community and enjoy delicious food.

Turkey fryers are versatile and can be used for more than just frying turkeys. They are perfect for large-format feasts and can handle large quantities of food, making them ideal for community gatherings. You can boil, steam, or fry various dishes, and the outdoor cooking ensures that any odours don't linger inside your home.

One popular use of turkey fryers for community events is seafood boils. You can load up the steamer basket with seafood and fixings to create delicious crawfish boils, low-country boils, or crab boils. It's a fun and interactive way to feed a crowd and keep everyone entertained.

Another idea is to use the turkey fryer for steaming tamales. Get your friends and family involved in assembling the tamales, and then use the fryer to steam enough for everyone to take some home. It's a great way to make it a collaborative and enjoyable experience for everyone.

If you're looking for a heartwarming community event, consider using your turkey fryer to make large batches of soup or stew. The fryer functions as a supersized stockpot, making it perfect for preparing and serving chilli or soup. You can even make multiple batches of Eastern North Carolina Fish Stew to warm the hearts of your guests.

So, whether it's a fish fry, seafood boil, tamale-making party, or a soup night, a turkey fryer can be a fantastic addition to your community events, bringing people together over delicious food.

Frequently asked questions