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I finally took the plunge and ordered a deep fryer. It should be here in a couple of days, and already my mouth is watering with the idea of freshly made french fries and deep-fried chicken.
Okra and catfish - in that order.
Then after you change the oil, try making your own tortilla chips.
We prefer peanut oil to be able to fry at a higher temp. Doing potatoes last "cleans" the oil and we have had no complaints as to taste reusing the oil numerous times. Having had several fryers over the years, the only one we use is a very old General Mills that has a temp control that goes to 500F. That high temp and the fabric cord would not pass the current saftey standards..... lol, its a heavy brick, too.
Oh, My, I did not know they make small fryers, I will def get one after we move. I would use it for
fried pickles
onion rings
fish
chicken
wings
egg rolls
chicken fried steak, beef or me, pork for him
potato chips; DH loves my homemade chips
OMG what's for lunch...........
Dirt Grinder, if you are still tuned in, do tell about pickled onions with fish and chips. I don't remember that being an option when I was there, but it was from a street vendor with one of those little carts. It was the rist time I had ever had french fries with mayo.
pickles. deep fried pickles. It's all the pub grub rage around here lately. Friends who have had one were raving about it. But at 6 bucks a pop it's a little pricey for me to just try a dante.
Nope - same oil, great taste. I lived across the street from a chip shop on Portobello Road, in London. They didn't use newspapers to wrap the fish-n-chips orders at that time - they used butcher paper, and we always ordered pickled onions.
And I disagree. Frying ANYTHING else in oil that has had fish in it will completely ruin that food. I do NOT want French fries that taste like fish.
We prefer peanut oil to be able to fry at a higher temp. Doing potatoes last "cleans" the oil and we have had no complaints as to taste reusing the oil numerous times. Having had several fryers over the years, the only one we use is a very old General Mills that has a temp control that goes to 500F. That high temp and the fabric cord would not pass the current saftey standards..... lol, its a heavy brick, too.
I use peanut oil as well. It does not stink up the house like some other oils and I have read it is thought of in China similar to how we think of Olive Oil. I actually can notice the taste and prefer it.
years ago, I came home from work, warmed up the deep fryer and threw frozen french fries into it, and it bubbled all over the counter, down the front of the counter onto the floor....
never had a deep fryer since then.....
I finally took the plunge and ordered a deep fryer. It should be here in a couple of days, and already my mouth is watering with the idea of freshly made french fries and deep-fried chicken.
I was wondering a couple of things. Is it best to batter the chicken before frying it? It seems as though it would be pretty good without batter, but I don't know, I'm a total beginner!
One thing I hope to make a lot of: fried tofu. It's a favorite of mine from authentic Chinese restaurants (and from when I lived as a student in Taiwan). Cube it and toss it in, so the outside is golden and crisp, and the inside is white and fluffy. I'm not sure if there are any special tricks to making "golden triangles" other than just frying them.
By the way, it's a Waring mini-fryer. Can't wait!
Tofu is delicious in in a deep fryer! I agree. The fluffy inside and crispy outside is really delicious!
Have you tried egg rolls? I'm making them tonight. You can buy store bought ones or make them yourself.
Deep fried ravioli is great if you are having guests. Just serve with a spicy marinara dipping sauce. Ditto pirogis.
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