Deep-Frying Delights: Exploring Your Gas Deep Fryer

Deep frying on a gas grill is a great way to cook crispy and delicious fried foods outdoors. With the right equipment and a few helpful tips, you can fry a variety of foods, from French fries and chicken wings to onion rings and fish. When choosing a gas deep fryer, consider the type of burner, such as open pot or tube-style heating, as well as features like built-in filtration systems and programmable controls. You can also opt for a standalone deep fryer that is compatible with gas grills or choose from a variety of gas deep fryer attachments available in the market.

French Fries

Preparation:

Before you begin, gather your ingredients: 5-6 large Russet or Kennebec potatoes, oil for frying (peanut, canola, vegetable, or sunflower oil), and any additional spices or seasonings you may want.

Cleaning and Slicing the Potatoes:

Start by washing your potatoes with cool, clean water. You can use a colander or wire strainer, or hold them under the faucet and rinse them individually. Use a stiff-bristled brush or your fingers to scrub away any dirt.

Next, cut the potatoes in half lengthwise. You can peel them if you prefer, or if they are particularly dirty. Then, cut each half into 1/2-inch slices, and further slice these sections into 1/4- to 1/2-inch strips to create your French fry shape. Try to keep the cuts as consistent as possible.

Soaking the Potatoes:

Place the sliced potatoes in a bowl of cold water and soak them for about 30 minutes to an hour. This step is optional but recommended, as it reduces the starch content and prevents premature browning. Drain and dry the potatoes thoroughly before the next step.

Frying the Potatoes:

Now it's time to fire up your gas deep fryer! Fill your fryer about one-third of the way with your chosen frying oil. Heat the oil to between 275-300°F (135-149°C). You can use a deep fry thermometer to monitor the temperature if your fryer doesn't have a built-in gauge.

Place your potatoes in a fry basket, if you have one, ensuring they sit level and don't fill the basket more than two-thirds full. If you don't have a basket, use metal tongs or a skimmer to carefully lower the potatoes into the oil.

Blanch the potatoes for 4-5 minutes at the lower temperature. They should still be relatively soft. Remove them from the oil and increase the heat to 400°F (204°C).

For the second round of frying, cook the fries for 3-6 minutes, or until they are crisp and golden. Keep a close eye on them, as you want to remove them just before they reach your desired level of doneness.

Serving:

Remove the fries from the oil and let them cool down for a few minutes. Blot any excess oil with paper towels. Season with salt, or get creative with spices like black pepper, garlic powder, onion powder, or a custom blend.

Serve your homemade French fries with your favorite condiments. Ketchup is a classic, but feel free to explore options like mayo, ranch dressing, honey mustard, malt vinegar, or even chili or queso!

Tips:

• Soaking the potatoes in a natural vegetable wash made from water, white vinegar, and lemon juice for 2-5 minutes can be a great way to ensure food safety.
• Longer potatoes tend to make better French fries.
• If you're making a large batch, you may need to cook the fries in multiple batches to ensure even cooking.
• Always exercise caution when working with hot oil, and ensure your deep fryer is off and unplugged before you dig in!

Enjoy your freshly made, crispy French fries, and feel free to experiment with different seasonings and dips to find your favorite combinations!

Chicken Wings

Here's a step-by-step guide to achieving the perfect fried chicken wings:

Preparation:

First, pat your chicken wings dry with a paper towel. You can separate the flats from the drums using a knife or scissors, or you can keep them whole. Choose meaty wings as they will hold onto the batter better.

Seasoning:

You can season your wings with a variety of spices. A simple mix of smoked paprika, dried parsley, garlic powder, onion powder, black pepper, and cayenne pepper will add a nice kick. You can omit the cayenne pepper if you prefer a milder taste or are serving them to kids. Don't be afraid to add dried herbs like rosemary, oregano, basil, or thyme for extra flavour.

Battering:

For the batter, combine flour, cornstarch, and baking powder. You can also add some of your chosen spices to the batter for an extra punch of flavour. Toss the wings in the batter until they are fully coated, then shake off any excess.

Frying:

Use a deep fryer or a deep pot for frying. Add enough oil to fill at least one inch of the pot. Vegetable oil, canola oil, or peanut oil are great choices as they have high smoke points. Heat the oil to 350°F-375°F. You can test if the oil is hot enough by sprinkling some flour into it; if it sizzles, it's ready.

Fry the wings in small batches to avoid overcrowding the pan, which can lower the oil temperature. Fry the wings for about 8-10 minutes, or until they are golden brown and crispy on all sides. Use a slotted spoon or kitchen spider to remove the wings from the oil, allowing excess oil to drip away.

Serving:

Place the fried wings on a wire rack to drain any excess oil. This will ensure the wings stay crispy. You can also use paper towels, but be aware that they may absorb some of the crispiness. Serve the wings immediately with your favourite dip or sauce.

Storage:

Fried chicken wings can be stored in an airtight container in the fridge for 3-4 days. To reheat, place them in an oven preheated to 350°F for 10-20 minutes, or until they reach the desired temperature.

Now you're ready to fry up some delicious, crispy chicken wings!

Onion Rings

How to Make Onion Rings:

First, cut your onion into rings. Cut the onion into 1/4- to 1/2-inch slices, then separate the slices into rings. Next, you will need three small bowls. Place flour in one bowl, eggs (and milk, if you like) in another bowl, and breadcrumbs in the third bowl. You can season the flour and egg mixture with salt, pepper, Italian seasoning, garlic salt or powder, or Cajun seasoning.

Now, take your sliced onions and dip them first in the flour, then in the egg mixture, and finally in the breadcrumbs. Set them aside on a plate until you are ready to fry.

Frying:

Add about 2 inches of vegetable or canola oil to a small saucepan and heat to 365 to 375 degrees Fahrenheit. Once the oil is hot, carefully place a few onion rings at a time into the oil. Fry for about 2 to 3 minutes on each side, until they are golden brown.

Serving:

Drain the fried onion rings on a paper towel-lined plate to absorb any excess grease. Sprinkle with salt, if desired, and serve immediately with your favourite dipping sauce. Some popular options include ranch, ketchup, honey mustard, or a copycat Chick-fil-A sauce.

Storing and Reheating:

Fried Fish

Deep-fried fish is a delicious, crispy, golden treat and a great way to use fresh fish. It can be safely cooked at home in a deep fryer, on the stovetop, or in an air fryer.

Ingredients:

• 1lb fresh fish fillets
• 1/3 cup yellow cornmeal
• 1 ½ cups all-purpose flour
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon dried parsley flakes
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• Oil for deep frying (e.g. peanut, vegetable, grapeseed, or canola oil)
• 1 tablespoon sweet pickle relish
• 1 tablespoon onion (minced)
• 2 tablespoons lemon juice (optional)
• Salt and pepper to taste
• 1 egg
• 2 tablespoons of water or milk

Method:

Firstly, make a tartar sauce by combining mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice and season with salt and pepper to taste. Refrigerate for at least an hour before serving.

Next, in a shallow bowl, combine cornmeal, 1 cup of flour, salt, black pepper, onion powder, garlic powder, parsley flakes, dried oregano, and cayenne pepper. In a separate bowl, beat together the egg and milk.

Pat the fish fillets dry with paper towels. Put the remaining ½ cup of flour into a plastic bag, add the fillets, and shake to coat with flour. Dip the fillets into the egg mixture, then dip into the cornmeal and flour mixture.

Heat the oil in your deep fryer to 375°F. Carefully place the fillets into the fryer, cooking one or two at a time, for about 2-4 minutes, or until golden brown and fully cooked (the internal temperature should be 145°F). Drain on paper towels and serve with tartar sauce.

Tips:

• Always be careful when deep frying. Never leave hot oil unattended, do not overcrowd the fryer, and do not splash water near the hot oil.
• For a lighter option, try pan-fried or air-fried fish.
• For a simple tartar sauce, whisk together mayonnaise, dill, pickle relish, apple cider vinegar, and sugar.

Funnel Cakes

Ingredients

• 2 cups (250 g) all-purpose flour
• 2 Tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (236 ml) whole milk¹ (or more, if needed, see note 1)
• 2 large eggs lightly beaten
• ½ teaspoon vanilla extract (optional)
• Vegetable oil for frying
• Powdered sugar for dusting funnel cakes

Method

• In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well-combined.
• In a separate bowl, whisk together milk, eggs, and vanilla extract (if using) until well-combined.
• While whisking, gradually add dry ingredients to wet, stirring until the mixture is smooth and combined. Set aside.
• Fill a medium-sized saucepan 2-3” deep with vegetable oil. Set on the stovetop over medium-low heat and place a candy thermometer in the oil (make sure the tip of the thermometer is in the middle of the oil and not touching the bottom or it will read hotter than the actual temperature of the oil). Heat oil to 370-375°F (187-190°C).
• Once the oil is heated, portion about ⅓ – ½ cup of batter into a liquid measuring cup². Slowly drizzle the batter into the oil in a thin stream, swirling and criss-crossing the batter over itself. Fry on each side until golden brown (about 90 seconds per side) then remove to a paper-towel-lined plate.
• Dust with powdered sugar and serve warm.

Tips

• If you have a funnel, use your finger to plug the bottom, then portion ⅓-1/2 cup of batter into the funnel. Hold the funnel over the oil, remove your finger, and then move the funnel in a circular/criss-cross pattern until all of the batter has been drizzled into the oil.
• If you are having trouble getting a thin stream, you can also pour your batter into a piping bag fitted with a large round tip (½″ diameter). Plug the tip with your finger, portion the batter, and then pipe it into the oil.
• It’s very important that you pour a thin stream while constantly moving; otherwise, you could end up with big clumps of batter that are golden brown on the outside and raw in the center.
• If your batter is too thick, add additional milk as needed until your batter reaches a pourable consistency. Some people have needed to add as much as ½-3/4 cup milk.
• You can store the batter in an airtight container in the fridge for up to two days.
• If you need to reheat your funnel cake, you can do so in an oven at 350˚ for 10 minutes. You could also try using a toaster oven, an air fryer, or even the microwave.

Frequently asked questions