Best Home Deep Fryers For Fish, Fries, and More

Deep fried fish, seafood, french fries and vegetables can have a light and crisp texture with a delicate flavor… or they can be heavy and greasy, with a tough doughy texture.

Learning the right techniques for cooking with hot oil, as well as using the right equipment, can make all the difference.

Best Home Deep Fryers For Fish, Fries, and More | Foodal.com

Check out the following tips and deep fryer mini-reviews to help you get the absolute best results for your fish fries and other cooking endeavors. Reviews of indoor electric versions are followed by propane outdoor models.

The Right Oil

Choosing the right oil is critical to getting good results, as the oil needs to be hot enough to fry the batter without penetrating into the food. This means you need an oil with a higher smoke point.

The smoke point is the temperature at which the oil begins to break down. As the process of oxidization begins, it will then smoke and thus becomes unstable.

Peanut oil foor deep frying | Foodal.com
Peanut oil is often the oil of choice for deep frying. It’s economical and can be be purchased in bulk.

Choose an unrefined oil with a high smoke point and a neutral flavor such as peanut, canola, extra light olive oil, soybean or sunflower. Safflower is another unrefined oil that can be used for cooking at high temperatures.

Avoid unrefined oils commonly used for salad dressings, such as cold pressed or expeller pressed oils, as their smoke points are much lower.

Using an Oil Thermometer

As the correct temperature is necessary for creating light, crispy deep-fried foods, trying to guess will usually result in disappointment. To be certain, use an oil thermometer, even on machines that have a built-in thermostat. They’re inexpensive and will prove to be well worth the investment when deep frying.

Most recipes will specify the desired temperature, but if none is given, 360°F is a standard temp for frying most types of fish and seafood.

Maintain a Constant Temperature

When foods have been cooked properly in a hot oil cooker, they’ll actually have very little oil on them. To that end, it’s important to maintain the oil’s temperature between 325°F and 400°F.

At temperatures above 400°F, even filtered and refined oils will begin to smoke.

Add food to your cooker a little at a time, as the temperature will dip when new items are added. Give the food and the oil room to work together without crowding. To prevent overcrowding and quickly recovered the temperature, fry in small batches, never filling more than approximately half of the surface area of the oil with frying food at any one time.

Sealing in Natural Moisture

Most foods that are deep fried are usually dipped in a batter, or breaded to protect and seal in their inherent juices.

Since oil and water don’t mix, the food’s natural moisture will also create a barrier against the oil it’s immersed in. If you’ve ever dropped water into a hot oiled pan, you know how explosive the reaction can be. The hotter the oil, the more violently it will repel moisture.

So, while the oil cooks the food, it won’t actually be infused into the food, unless the oil isn’t hot enough. Cooking at low temperatures will result in food that’s heavy and greasy.

Drain Well

The traditional method for draining food that’s been cooked in hot oil is to absorb the excess with paper towels or brown paper bags. However, a more efficient method – and one that will result in lighter tasting food – is to use a cooling rack.

Using a rack will allow the fried foods to drain on top and bottom, and will help them stay crispier, as they won’t be sitting in the drained oil. Blot the tops with a paper towel if any oil is pooling there.

Before you begin frying, turn your oven on low to keep your cooked and drained foods warm while the next batch is cooking.

For a Lighter Batter, Try Tempura

A bit different than the customary beer batter used on most deep fried seafood, tempura refers to both the cooking method and the cooked food – a subtle technique that adds both flavor and texture without competing with the natural flavors of the food.

TTempura batter and technique makes deep frying tasty | Foodal.com
A tempura batter, along with the correct cooking technique, makes food light and tasty.

It’s a thinner batter that’s used on smaller pieces of food which are then quickly fried, just long enough for the batter to crisp and the food to cook through. The result is a light, translucent and almost lacy coating that protects the food and prevents it from absorbing too much oil.

And unlike some versions of beer-battered or otherwise coated foods, tempura tastes clean, fresh, and delicate.

It adapts well to most ingredients, including cut up vegetables such as bell peppers, green beans, zucchini, sliced potatoes, yams and acorn or butternut squashes, as well as seafood like shrimp, oysters and thin slices of salmon, cod and halibut.

Tempura batter is usually made of flour, ice water, and egg yolks. But it has to be used quickly and under-mixed to avoid gluten activation, which will make it turn tough and chewy.

Try this variation made with club soda for a fine-textured tempura batter:

  • 1 cup all-purpose flour
  • ¼ cup corn starch
  • 1 teaspoon sea salt
  • 1 cup ice cold club soda

Mix the dry ingredients together, add ½ cup of the club soda and stir lightly with a fork. Add the rest of the club soda while mixing quickly, and don’t worry about the lumps. Dip and coat food pieces lightly, then cook in hot oil at 360°F until the batter is a light, golden brown and the food is tender but not overdone, about 3-5 minutes.

Features of Best Selling Fish Cookers and Deep Fryers

  • Thermostat for oil temperature.
  • Variable temperature control capable of reaching 375°F.
  • Adequate capacity for food to oil ratios.
  • Hinged lid with grease/odor filter.
  • Basket dimensions, and positions for frying and draining.
  • Storage components.
  • Built-in drain valve for easy cleanup.
  • Removable oil basket for easy cleanup.
  • Electrical wattage for adequate power.

Indoor Electric Deep Fryers

Foodal's top rate/best in class badgeT-Fal Ultimate Immersion Deep Fryer

This T-Fal offering boasts a 2.6-pound food capacity to 3.5 liters of oil (just shy of 1 gallon), which is considered to the ideal ratio for frying food.

T-fal FR8000 Ultimate EZ Clean 2.6-Pound / 3.5-Liter Stainless Steel Immersion Deep Fryer

The large single basket has two positions, one for cooking and another for draining. It features an automatic oil filtration and drainage system so you can store clean, reusable oil in a separate sealed container.

T-fal Ultimate EZ Clean Stainless Steel Immersion Deep Fryer Oil Filtration System | Foodal.com
TFAL’s patented automated oil filtering system automatically filters used oil and converts it into a fresh product that is stored, ready to go for the next time you use the device. This cuts costs since it does not require the use of new oil every time you fry.

With an adjustable thermostat located on the front of the fryer and 1,700 watts of power, this cooker offers fast heating and even temperatures, with a breakaway magnetic cord for safety. The lid has an odor filter and viewing window, and the removable parts are all dishwasher safe.

What Others Are Saying

Customers are particularly impressed with the patented oil filtration and drainage system, which extends the life of the cooking oil, and the unit’s easy clean up. Everything besides the heating element may be placed in the dishwasher (although the oil pan is too big for some dishwashers).

TFAL Dishwasher Safe Removable Parts | Foodal.com
Dishwasher safe – every piece except the heating element!

A handful of naysayers have complaints about the oil not heating to the indicated temperature, while others compliment its quick heat rebound time. Check out all of the customer opinions and reviews on Amazon.

Masterbuilt Indoor Electric Fish Fryer

This Masterbuilt model features an extra large well-fitted aluminum basket with detachable handle and a large 1-gallon oil capacity pan for frying large quantities of food quickly and easily.

The temperature control thermostat is on the front of the unit to reduce the risk of steam and oil burns and it offers variable temperatures up to 375°F, so food fries up crisp and light, not greasy. With 1,650 watts of power, it heats up quickly and has a breakaway cord for safe indoor use. It also comes with a digital timer for precision cooking.

Masterbuilt 20010610 Indoor Electric Fish Fryer

The convenient fold-up lid has a built-in viewing window so you can peek while your food is cooking, and a grease filter to reduce the odor of frying. The built-in drain valve, porcelain coated inner pot, and removable well-fitted heating element all make for quick and easy cleanup, and all removable parts are dishwasher safe. Easy to set up and move, it’s also small enough to leave on the counter.

What Others Are Saying

By far the majority of customers on Amazon are satisfied, with much praise for its heating efficiency, large capacity oil pot, solid and tight fitting construction, and the ease of set up and cleaning. There are a few users who have complained about the lid not fitting properly, but they’re in the minority.

Waring Professional Deep Fryer

The Waring Professional Deep Fryer features a 2.3-pound food capacity to 1 gallon of oil for efficient food frying, and it comes with one large and two smaller mesh baskets. With 1,800 watts of power, it heats the oil quickly and the adjustable temperature control reaches 375°F with ease.

The digital timer allows for up to 60 minutes of programming. The lid has a viewing window, and the removable oil container has a convenient pouring spout.

Waring Pro DF280 Professional Deep Fryer, Brushed Stainless

What Others Are Saying

On the positive side, happy customers like how it holds an even temperature and reaches indicated temperatures. But on the negative side, there are a number of complaints about the flimsy construction, the magnetic cord falling off while cooking, and no filter in the lid. Check out all of the reviews on this Waring model on Amazon now. 

Hamilton Beach Professional Style Deep Fryer

With a 12-cup food capacity to just over 1 gallon of oil, this Hamilton Beach model comes with three baskets (one large and two small) with hooks for easy draining and removable handles for storage.

With an adjustable timer and temperature control, this model is easy to assemble use and clean. It also has a detachable lid with viewing window, a breakaway magnetic cord, and 1,500 watts of power.

Hamilton Beach 35034 Professional-Style Deep Fryer

What Others Are Saying

Most of the happy customers love the triple basket system for cooking different foods at once. But the unhappy ones complain of the slow heating time, and the lid does not have a filter, nor does it flip up, so it has to be removed each time. Cleanup is cumbersome and it has a large footprint for storage. Check out customer reviews on Amazon now.

Presto Pro-Fry

The Presto Pro-Fry features a 12-cup food capacity to 1.25 gallons oil, and 1,800 watts of power for quick and efficient heating. And the adjustable thermostat allows the user to select a variety of cooking temperatures.

The dual baskets have two positions for frying and draining and the enameled oil pot is removable for cleaning, while the removable cover has a charcoal filter for spatter and odor control.

Hamilton Beach 35034 Professional-Style Deep Fryer

What Others Are Saying

On the pro side, satisfied customers like its large capacity for cooking for a family, steady temperature, the dual basket system for cooking different foods, and the reliability of the machine. For the con side, the complaints are mostly about flimsy construction and the large capacity, which requires 5 quarts of oil to use, making it inefficient for cooking smaller amounts of food. Check it out on Amazon now.

Outdoor Propane Fish Cooker

Foodal's top rate/best in class badgeBayou Classic 4-Gallon Stainless Steel Fryer

One of the most efficient fryers on the market today, this four gallon capacity stainless steel fry cart includes two stainless baskets with a fold-up lid, a large read-out temperature gauge, a convenient drain valve, and extending legs for extra stability.

Bayou Classic 700-701 4-Gallon Bayou Fryer Stainless Steel

Its feature of note is a V-shaped bottom  for scorch-free frying. It keeps the base oil temperature cooler than the top by propelling the heat through a rear tube, which rolls the oil to prevent overheating and scorching – a common occurrence when using propane as a heat source. Debris is also trapped in the bottom, which results in oil that stays cleaner and lasts longer.

It also comes with a 10 PSI regulator kit with stainless braided hose, and measures approximately 38 x 14 x 11″ with the stand.

Bayou Classic 700-185, Accessory Cart for Bayou Fryer

An optional accessory cart is available for those who want to take their fish frying experience to the next level.

What Others Are Saying

The many happy customers report a steady, even heat that won’t drop below 350°F, the batter or breading doesn’t burn, and they are able to cook vast amounts of food in a short time span. The unique V shape also catches any batter that is dislodged, and the sturdy construction is another plus.

However, there were two complaints in 2013 about the gasket on the regulator end of the hose melting. Since then, others who read these comments have intentionally watched the hose for instability and found that it works fine. Other minor complaints are that the propane burn is loud, and when assembling users are cautioned to only finger tighten the thermostat, to prevent stripping the thread. Read more about the pluses and minuses of this model on Amazon.

King Kooler Dual Burner Frying Cart

This portable cart comes with two wheels for easy movement, two aluminum pans, and three aluminum baskets with stay cool handles. The two cast iron burners provide a combined output of 54,000 BTU and it has a brass needle valve for individual burner control, two deep fry thermometers (one for each pan), and liquid propane hoses and with a Type 1 regulator. Assembled measurements are approximately 19 x 24 x 27”.

King Kooker KKDFF30T 30-Inch Dual-Burner Outdoor Propane Frying Cart

What Others Are Saying

The satisfied customers report quick heating and recovery time, that the unit maintains a steady temperature of 325°F, and that it’s great for cooking large volumes of food.

Many others report inadequate assembly instructions and missing parts, as well as flimsy and damaged components, and that it requires constant supervision. Read more on Amazon now.

Kitchener Triple Basket Deep Fryer

This Kitchener model comes with two stainless steel pans with a combined capacity of 5.4 gallons, three stainless baskets, a hook-on side basket for tools, and removable legs for easy transportation. The two cast iron burners produce 40,000 BTU, and the hose and regulator are CSA listed with assembled measurements of 24 x 15 x 32”.

Kitchener Triple Basket Deep Fryer

What Others Are Saying

Those who have bought this unit report being happy with the generous capacity for frying large amounts of food, and the triple baskets for convenience, as well as ease of use and mobility.

On the complaints side, wind blows out the flame easily, it doesn’t have a lid, and there’s no burner regulator for flame adjustment.

And that wraps up our guide to the best fish cookers and deep fryers. Choosing the right equipment, with ample cooking room and the power to heat and maintain oil temperatures, will make a big difference in how your food turns out – it’ll affect how much you enjoy eating it, along with how much you enjoy the cooking process itself.

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About Lorna Kring

Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends.

61 thoughts on “Best Home Deep Fryers For Fish, Fries, and More

  1. That triple outdoor propane fryer is something I’ve never seen before. If I were to pick that up my family would be 300 pounds. Per person, mind you.

    I do have something akin to the Hamilton Beach Deep Fryer you mentioned at the top. My version comes with the two smaller baskets, one large basket, & a pair of tongs. Got a great deal on it on Amazon!

    • The outdoor ones are certainly for the serious deep fryers. But in researching them, it was interesting to see how many people used them for concession stands to raise money for Little League, church functions etc.

      Sound like you have an ideal in-home version, and Amazon does have great prices. And top notch customer service too apparently.

  2. Wow…I had no idea deep fryers looked so complex. Man, this is giving me a huge craving for fried foods now…it’s too bad that my family never really deep fries anything, otherwise I’d be all over this.

    I do wonder though, how many times can you reuse the oil before it becomes toxic?

    • I think reusing the oil depends a fair bit on how well the oil is filtered after use. Customers who use units with filtered drain systems seem to be able to use it multiple times. And the type of oil too – the higher the smoke point, the longer the molecules stay stable, the more often it can be used.

      • As Lorna herself stated, the amount of oil and its quality affect how much you can reuse it until it becomes toxic for the human body. I had one of those deep fryers at home and we’ve used it quite a a lot, since I was a big fan of fries. My mom used one of those oil skimmers to somehow clean out the oil and put it for future use.

    • We do have a pretty long time between the times that we fry things. While I don’t have any of the major equipment mentioned in this post, I do enjoy frying when I can so I’m always afraid of reusing oil after a week or two rolls by.

      I appreciate the information and never thought about the filtering component of it. Good question mate!

  3. What a really informative article. I really liked detail about the oils and how they ‘work’ when deep frying food and how it interacts with water. I also really liked the information about tempura. I had no idea about not over whisking it or allowing too much gluten to develop. I think I have probably been falling into that category in my failed attempts at it. I look forward to trying your recipe and instructions out in the near future.

  4. Glad you enjoyed it Connie. In my mind, it’s kind of counter-intuitive to not whisk the batter well, but the results speak for themselves. Let us know how your batter turns out when you try it.

  5. Wow, those are some really nice fryers. I’d love to have any one of those.

    I have to agree on the peanut oil. I was really glad to find out about it. It works great and does add more flavor.

    Tempura is a great idea. I like it much better than heavy breading. Great article!

    • Peanut oil seems to be custom designed for deep frying – light, with a bit of flavor and a high smoke point. And perfect for the lighter tempura coatings. Glad you enjoyed the post Zyni.

  6. I own a T-fal (or Tefal, as they are called in the UK) fryer and it’s lasted well. it heats up quickly, is surprisingly compact and is really easy to use and operate. I’d recommend this brand any time.

    • Thanks for the input missbishi. A satisfied customer has the best perspective – appreciate your comments and recommendation based on its ease of use, quick heating and small footprint for storage.

    • Do you find that when you fry stuff you are getting a thin layer of oil all over everything? I have owned a couple of deep fryers in my past and always love to be able to fry my own snacks, bacon, desserts, but found that attempting to keep my kitchen clean was nearly impossibly. Any tips on what products to use to get the grease off of everything in my kitchen?

      • I find a solution of white vinegar and water, about half and half, with a teaspoon or so of rubbing alcohol mixed into a spritzer bottle is good for cutting through grease and oil. And citrus based cleaners are good for cutting oil as well EmmaAaren.

  7. I have a deep fryer, but it’s a small low cost unit, and doesn’t have a removable basket or oil drain valve, so I’m considering replacing it. I think you make a good point about using a separate thermometer, to verify, even if the unit has one. I doubt I would even need the extra large outdoor fryers, but I sure wouldn’t mind attending a party where one was used. I’m sure they do a fantastic job, and there’s something to be said for no frying odors indoors. I’m going to check out some of the ones you’ve mentioned here, they seem to be well constructed, as well as flexible, especially the one with 3 baskets. I like the sound of that.

    • The separate thermometer does seem to work well Diane, and there were a lot of positive comments about the ones with three baskets. And some reviewers mentioned taking their electric units onto the porch for operating to further reduce the odor of frying inside the home.

  8. The EZ clean deep fryer, (with the titration and drainage) has been added to my wish list! I have the old fashioned fry daddy. And it’s impossible to keep it clean, or clean the oil of all the crumbs. When I saw the fryer I could feel 200 lbs of wait being lifted off my shoulders and years being added to my life!

    • The old Fry Daddy was a classic, but it seems the manufacturers have listened to the consumers wishes about easier clean up and draining/reusing the oil. If you do get the EZ clean k_m, let us know how it works for you.

  9. Interesting, I hadn’t thought about deep frying at home. It does taste better that way. Fresh oil would make a huge difference too considering most places just keep using the same. Oh, no I will be throwing everything in there. I love deep fried zucchini sticks and things like this. It is just making me hungry thinking about it and looking at the pics.

    • They’re great for zucchini fries and other summer veggies with a bit of tempura batter Love2eat… and you get to control the freshness of the oil for the best flavors.

  10. This is really neat. I have always love fried food and have been constantly looking for recipe to make them. However, they always have always been supper greasy now I know why. I have been using the wrong oil! I have heard that peanuts oil are the best, but they are pretty expensive. Thanks so much for this, now I know I’m going to go make some!

    • Peanut oil can be more expensive but is well worth the cost. When I got into frying we found that it especially worked out cheaper when we were able to buy it in bulk (at sam’s club or costco). Trust me when I say the extra cost was well worth it for the way our food turned out!

  11. Deep frying is something that I haven’t considered until a couple of years ago when I realized how greasy and undercooked some of my meals were. There are some good tips in here, also I need to purchase better oil!

  12. As soon as I opened this article, I started craving fries and fish! 🙂
    I definitely agree that the right oil and the proper temperature make a huge difference. I have made fries in a fryer where the oil didn’t get hot enough, and the end result was soggy fries that tasted way too greasy. Gross.
    I have a Presto model, a very simple version. I would love to get a professional style one, like the Hamilton Beach or Presto examples listed in the article. They seem like they would work really well.

  13. I love fried foods and so does my family. We eat fried chips at least once a week and there is always a complaint if they are not made properly. Everyone has their own way of cooking and their preferred taste. However, I will have to carefully consider these devices before I make a choice. We do need one of these, so this information is handy.

  14. You know, deep-frying is not the healthiest method in the world for cooking, but I have to tell you, it’s definitely my favorite! LOL. I’ve been wanting a deep-fryer for a while because I’ve never had one and I don’t always get the desired results when cooking without one. You have really helped me become better informed in the quest for the perfect deep-fryer, and I think that with all the great information that you shared, I can make a better decision. Thanks!

    • Definately not the healthiest Michelle, but oh so tasty for a treat! Let us know which one turns out to be the perfect one for you.

  15. How much capacity should a deep fryer have if you are cooking for, let’s say, 6-7 people?
    I think I would definitely buy one if you posted more recipes. Everything you post here looks so incredibly delicious I can’t even believe it. Love your blog

    • Capacity depends on the size of pieces being fried jviloriab96, but 3 – 4 liters usually works well for a family, which would be about 13 – 17 cups. Glad you enjoy the blog!

  16. I try to eat healthy most of the time. But, I will be the first to admit that I love to have some fried foods from time to time, especially french fries. I just never thought of having a deep fryer in my kitchen. Interesting idea!

  17. Seriously, you’re going to have me on Amazon looking up/researching deep fryers. The two that I really want on this list are : Hamilton Beach and that T-fal Ultimate Immersion. I absolutely love Hamilton Beach products, but I love the oil filter component with the T-fal.

  18. I appreciate including the outdoor unit. I think if we ever went to a lot more frying that’s what I would do and get all the neighbors jealous of the smell too! The biggest problem with my at home frying is keeping the temperature at something constant and good. I think if I could warn anyone, its that good oil temps make good food, and if you end up with something you’re not expecting that’s one of the first things I would check.

    We fried some chicken the other day and the skin on the latter part of our batch was ending up soggier and not quite sticking to the meat and I think the temperature was to blame.

    Really good article, thank you!

    • Thanks for your insights Grant23. Recovery time for the oil is a factor that does seem to get overlooked a bit, and certainly contributes to the soggy-food blues!

  19. We had a little old Fry Daddy for the longest time. That was the most convenient piece of equipment we had in the kitchen for years. Perfect for a family of four, we would fry up a few pieces of fish or chicken in no time at all. Not to mention that the amount of oil needed to fill it up was so little compared to our current setup. Our current model takes so much oil to use that it’s not worth breaking out unless it’s time for the Superbowl.

    Thanks for the article, we’ll probably look into purchasing a new one soon for casual use.

  20. Very interesting read! There are so many things I could do with one of these, but I’ve never had one. I see a lot of recipes I’d like to try that use one. That doesn’t mean that I don’t like deep fried food because I sure do… anything from seafood to fries to doughnuts. 🙂

    How do you feel about re-using oil that had been used for deep frying after the reports of it being a carcinogen over the years? (Although I realize experts disagree and always have.) Do you recommend changing the oil each time this is used because of that?

    Now that I’m thinking of it, I supposed that’s the major reason why I’ve never really checked into buying one because I first started hearing that many years ago. Maybe there’s a safer way to store it between uses that I haven’t heard of? Well, I’ll check back for an answer. 🙂

    Also, could you tell those of us who don’t know, how to dispose of used oil?

    • If you use a high-quality oil for your fryer, such as peanut oil, and filter it between uses you should be able to get several sessions out of it Kate. Store it in a jar with a tight fitting lid in a cool, dark cupboard.

      To dispose of oil, there’s a couple of options. Some cities now offer a collection depot where cooking oil is collected and converted into biodiesel fuel. Search online for ‘cooking oil disposal ________’ the blank being the name of your city. Or, some local restaurants may collect oil as a community service.

      To dispose in the garbage, the safest way for the environment is to pour the oil into an absorbent material (kitty litter, sawdust, rags etc.) then double bag and put out with the garbage.

      Great question, hope that helps.

  21. Excellent tutorial! I wish I could fit a basket fryer on my tiny countertop, but for now I just have to do all my deep frying in a shallow pan on the stove top. It works out OK, but sticking can be a real problem. You’re so right about the oil, too. Using the right cooking oil has made a world of difference for me. Thanks!

  22. I love having some fried foods every once in a while. From time to time we have gone through quite a number of deep fryers. We may have to start investing in a higher quality one. I have an uncle that has deep fried turkey before. I wish I knew how to do something like that since turkey itself is so big to try and fry to begin sith.

  23. I am a huge deep fryer type guy.

    Grew up having my mom cooking fries and chicken in a big pot on the stove.

    A home fryer was one of the first appliances I purchased as a bachelor.

    Back then they were not as good as the one’s Lorna put on and twice the price.

    If you really want a fryer, I highly suggest one of the outdoor models.

    As great as fried foods taste, the smell can linger in your house for a day or two.

    Just something to be mindful of.

    • An outdoor unit is a great idea jonyMacdonald. Not only for the odor, but as EmmaAaren pointed out, you can get a fine oily film in the kitchen.

      Thanks for the tip!

  24. I personally really like tempura, I find it to be lighter yet crispier than most other deep fried batter.

    I was pretty surprised that there weren’t any “air fryers” among the featured appliances. They seem to be pretty popular nowadays, using much less oil to attain the same deep fried texture and flavor.

    • Tempura batter is lovely and light Cheddar, but a good old-fashioned beer batter is pretty good too.

      Air fryers may get reviewed in a future post… while they certainly use less oil, the appearance of ‘air fried foods’ needs some improvement, IMO.

  25. I have been thinking of starting a fry zone in my area as a business. I knew that it required expensive tools and ones which were up-to-date. Glad i’ve learn a thing or two from this article. I wonder whether they can be found in amazon at affordable prices. Kindly update.

  26. I think you’ll find most of the recommendations in this post to be fairly current on Amazon Charlie. And you can always search on their site for more ideas and popular choices.

  27. It’s actually really impressing to see how many varieties of fryers are out there, there’s certainly something for everyone, right? 🙂
    I’m also really glad that you shared a little tempura recipe, it’s probably one of my favorite meals ever, and it’s always a good thing to learn more recipe variations when it comes to this one.
    I’m a big fan of fried food in general, and looking for different and more healthier oils, it’s something that we all need to look forward to.
    Thanks for sharing!

  28. We recently tried new oil for frying, Sunvella Frypure, and got better results than others we tried.It is refined high oleic sunflower oil.
    Have you tried it? What do you think?

    • I haven’t tried it edward, but from their website, it sounds like a winner – used by professionals and home cooks. Thanks for the tip!

  29. When I built my wife’s kitchen I installed a +300 cfm grill hood which works with our home’s make up air heat exchanger. (NOTE: if you have a grill hood over 120 cfm you really need make up air or crack a window about 4″ or you’re wasting your money, you can only suck so much air out of a bottle that doesn’t have a second opening, The exhausted air has to come from somewhere and if your home is tight your grill will just sound powerful while not moving much air.) I place a huge heavy/thick gauge cookie sheet on top of the gas stove and put the fryer on this. With the exhaust running we get zero smells in our home, everything is exhausted. I was amazed how many people don’t do this and their home smells terrible for days, especially when cooking fish. And off topic, I do bacon on the outside grill and in the deep winter we do it in the oven, all the smell is outside or controlled by the oven.

  30. I was interested in the T-fat FR8000 fryer you mentioned, I noticed that the automated oil filtering system was made of plastic. Is that good for hot oils?Is it safe for the human body?
    Thanks
    Jon Emerson

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