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Off The Water
Watering Hole
New Deep Fryer for my fish fry(s).
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<blockquote data-quote="Keystone" data-source="post: 359483" data-attributes="member: 11710"><p>I use Crisco. I'd love to use lard but.....</p><p></p><p>350* to 370* is what I run the oil temp at. This allows me to cook the fish and not over cook the batter and the batter does not soak up the oil. Any lower and the batter does get a bit on the oily side. Too hot and the batter gets done before the fish. My normal batter is Fry Crisp. I like to use darker beers in my Beer Batter. Nordeast is my go to beer in MN, but I have used Stouts in the past. When I have Yuengling Lager on hand I will use that as well as their Black and Tan. UNLESS I am doing a Louisiana style batter. Then I use a plan American Lager (Bud, MGD ect) and cayenne.</p></blockquote><p></p>
[QUOTE="Keystone, post: 359483, member: 11710"] I use Crisco. I'd love to use lard but..... 350* to 370* is what I run the oil temp at. This allows me to cook the fish and not over cook the batter and the batter does not soak up the oil. Any lower and the batter does get a bit on the oily side. Too hot and the batter gets done before the fish. My normal batter is Fry Crisp. I like to use darker beers in my Beer Batter. Nordeast is my go to beer in MN, but I have used Stouts in the past. When I have Yuengling Lager on hand I will use that as well as their Black and Tan. UNLESS I am doing a Louisiana style batter. Then I use a plan American Lager (Bud, MGD ect) and cayenne. [/QUOTE]
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Off The Water
Watering Hole
New Deep Fryer for my fish fry(s).
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