Outdoor Fish Fryer: Best Equipment Options

Frying fish outdoors is a great way to keep the smell and mess outside, and there are several options for outdoor fryers. You can use a heavy-bottomed pot or skillet with high sides, an electric deep fryer, or a propane-powered fryer. If you're using a pot, you'll need a thermometer to monitor the oil temperature, as well as tongs or a slotted spoon for handling the fish. For larger batches, a propane-powered fryer with two or three baskets is a good option, as it allows you to swap food in and out easily. You can also get creative and use a cast-iron skillet on a grill, or even a wok-type pan for smaller batches.

Electric vs. Propane Fryers

When it comes to outdoor fish fryers, you have two main options: electric or propane. Both have their pros and cons, and the right choice for you will depend on your specific needs and preferences. Here's a detailed comparison to help you decide.

Heating Time

One of the biggest differences between electric and propane fryers is the time it takes to heat up the oil. Propane fryers heat up much faster than electric fryers, making them a good choice if you're in a hurry or cooking for a large group. However, electric fryers take longer to reach the desired temperature, but they can maintain a consistent temperature, which is essential for even cooking.

Safety

Safety is an important consideration when working with hot oil. Propane fryers use an open flame, which can be dangerous if not handled properly. They should never be used indoors due to carbon monoxide risks. Electric fryers, on the other hand, don't use an open flame and are generally considered safer. However, it's important to use electric fryers without an extension cord to reduce the risk of fire.

Portability

If you plan to use your fryer in different locations, portability is crucial. Propane fryers are typically more portable since they don't require an electrical outlet and can be used almost anywhere. Electric fryers, on the other hand, need to be plugged into an electrical source, limiting their portability.

Ease of Use

Electric fryers are often easier to use than propane fryers. Many electric fryers have automatic temperature controls, so you don't have to worry about adjusting the heat settings. Propane fryers require more manual adjustments, but they give you more control over the flame and heat output.

Maintenance and Cleanliness

Both types of fryers require regular cleaning and maintenance. Electric fryers tend to be easier to clean since they don't have as many nooks and crannies as propane fryers. Propane fryers, especially those with multiple baskets and compartments, can be more challenging to clean thoroughly.

Cost

Cost can vary significantly between electric and propane fryers. Electric fryers often have a wider range of options, from budget-friendly to high-end models. Propane fryers tend to be more expensive upfront, but the ongoing costs of propane fuel should also be considered.

In conclusion, both electric and propane fryers have their advantages and disadvantages. Electric fryers are generally safer, easier to use, and more affordable, while propane fryers offer faster heating, more control over the flame, and greater portability. Ultimately, the best choice depends on your specific needs, budget, and how you plan to use your outdoor fish fryer.

Fryer Safety

Set-up

When setting up your outdoor fryer, choose an open area free of flammable materials. Make sure the ground is level and that your burner is level and fully supported. Keep your setup away from structures like trees, homes, decks, or carports.

Oil

Do not overfill your cookware with oil. Keep the oil level less than halfway up the side of the pan. As you add food to the oil, the level will rise. The oil should never spill over the sides of the cookware. Use a deep-fry or instant-read thermometer to ensure the oil stays at the right temperature. As a rule of thumb, do not let the oil get hotter than 400 degrees Fahrenheit.

Food

Make sure any large items are fully thawed before deep-frying. Frozen foods can cause oil to splash out of the pot suddenly. Add food slowly to hot oil using a basket. Do not drop food into the oil.

Safety Gear

Although most people don’t wear safety glasses while deep frying, it’s a wise safety precaution. Wear gloves and goggles when handling hot oil.

Children and Pets

Keep children and pets away from hot oil, during cooking and while the oil is cooling off.

Fire

In case of fire, turn off your heat source immediately (if possible) and cover the oil with a secure, tight-fitting lid. When frying outside, always have a multi-use or class B fire extinguisher on hand.

Fryer Maintenance

Cleaning

To clean your outdoor deep fryer, you should shut off the gas flow and make sure the valve on your propane tank is off. Double-check that the burner has no flame and allow the fryer and oil to cool down completely. Once cool, carefully pour the oil into a clean container and soak and wash the pot and frying basket with hot water and dish soap.

Oil

You can reuse the oil three or four times. After that, dispose of it as waste in a sealed container or find a restaurant that will accept your used oil for recycling. If you use your fryer about once a week, you should change the oil every two to three months.

Food preparation

Make sure any large items are fully thawed before deep-frying. Frozen foods can cause oil to splash out of the pot suddenly.

Safety

Always monitor the temperature of the oil and reduce the flame if the oil temperature exceeds 400 °F. The ideal outdoor deep-frying temperature is between 375 °F and 400 °F. Although most people don't wear safety glasses while deep frying, it is a wise safety precaution.

Best Fryer Recipes

Fried Fish

Fried fish is a classic dish that can be made using a variety of fish, including red snapper, catfish, tilapia, whiting, or cod. The key to achieving the perfect fried fish is to get a crispy battered coating without drying out the fish inside.

To make fried fish, first prepare a batter with egg, then coat the fish with seasoned flour and cornmeal. You can then either deep fry or pan fry the fish. Deep frying typically takes 3-5 minutes, but the time will depend on the thickness of the fish, the type of fish, the temperature of the oil, and whether the fish is battered or breaded. The ideal oil temperature is between 350°F and 375°F.

Other Recipes

While fried fish is a delicious dish on its own, there are plenty of other recipes to try with an outdoor fryer. Here are some ideas:

• French fries
• Chicken nuggets
• Fried shrimp
• Fried chicken
• Hush puppies
• Fried turkey
• Fried vegetables

Tips for Using an Outdoor Fryer

When using an outdoor fryer, there are a few things to keep in mind:

• Choose an open area free of flammable materials and set up your fryer. Driveways are ideal as spilled oil won't be as much of an issue.
• Prepare your food and oil. Add the food to a frying basket, filling it only about two-thirds of the way. Fill the pot with enough oil to completely submerge the food. Peanut oil and canola oil are good choices for deep frying.
• Light the burner and heat the oil. Use a wand lighter, long match, or small propane torch to light the burner. Place the pot of oil on the burner and heat the oil to between 375°F and 400°F.
• Place the food in the heated oil, being careful not to splatter the hot oil.
• Remove the food when it is golden brown and crispy.
• Shut down and clean the fryer when you're done. Allow the fryer and oil to cool completely, then pour the oil into a clean container. Soak and wash the pot and frying basket with hot water and dish soap.

Best Fryer Utensils

Frying fish outdoors is a great way to keep the smell and mess outside. Whether you're frying up a small batch or feeding a crowd, there are a few key utensils you'll need to make the process safe and successful.

Thermometer

A thermometer is essential for monitoring the temperature of your oil. The ideal temperature for deep-frying fish is between 350°F and 375°F (380°F according to another source). If the oil is too hot, the fish will burn on the outside before cooking through, and if it's too cold, the fish will absorb too much oil and become greasy.

Gloves

When working with hot oil, it's important to protect yourself. Elbow-length work gloves are recommended to shield your skin from splatters and burns.

Tongs or Slotted Spoon

Use tongs or a slotted spoon to carefully place your fish into the hot oil and to remove it when it's done. These utensils allow you to handle the fish without burning yourself and help drain excess oil.

Drying Rack and Baking Tray

Once your fish is cooked, you'll want to place it on a drying rack with a baking tray underneath to catch any drips and allow the fish to cool.

Wand Lighter or Handheld Propane Torch

If your fryer doesn't have an automatic ignition, you'll need a wand lighter or a handheld propane torch to light the burner.

Fryer Type

There are several types of fryers to choose from, each with its own advantages and disadvantages:

• Propane fryers heat up quickly and are great for large quantities of food. However, they must be used outdoors due to carbon monoxide risks.
• Electric fryers can be used indoors or outdoors and are generally safer due to the lack of an open flame. However, they heat up more slowly.
• Air fryers are a newer, indoor option that allows you to enjoy fried food without using much oil. While there are currently no outdoor-specific air fryers, an indoor air fryer could be used outdoors with an electrical source.
• Cast iron skillets can be used over a campfire or an outdoor grill and are a simple, traditional option. However, maintaining an even temperature can be tricky.

Other Considerations

• Peanut oil is often considered the best for deep frying due to its high smoke point, but it can impart a peanut taste to the food.
• Canola oil is a cheaper, more widely available alternative with a lower smoke point.
• Always use your fryer in a well-ventilated, open area that is free of flammable materials.
• Avoid frying in the rain or snow, as moisture can cause hot oil to splatter.
• Ensure frozen foods are fully thawed before frying to prevent oil splatters.
• Do not overcrowd the fryer, as this will lower the oil temperature and cause the fish to steam instead of fry.
• Oil can be reused multiple times but should be filtered regularly and disposed of when it starts to break down.

Frequently asked questions