Fish Fryer after two seasoning cycles

S

SpurgeonH

Active member
Well, impatience is an evil sin. I should have left this in the E-tank for another day ... at least. Now, I'm thinking I might need to start all over again.

Also, once the rust was gone, I realized the pitting was far worse than I thought it was. Still, it may not be pretty, but I hope it is functional. Time will tell.

Also #2 ... Note to self: when you read tips saying, "Don't use a copper scrub brush ... Listen!" If you look close at these pictures you'll see a little copper shining through in a couple spots. Again, impatience. I had a copper brush and figured I would save a trip to Home Depot. Then, when I realized I needed to do a bunch of scrubbing, I ended up going up there to get a steel brush anyway. What a dummy.





 
Fry some catfish in that and let the oil stay for a few days. Reclaim half a cup of oil, cool . Wipe down, if using propane wipe the black crud off the bottom using the cooled reclaimed oil. Cook more fish, chicken strips, liver, or whatever. That black crap on the bottom, from using propane, is useful if used with oil to season the exposed cooking exterior. Nasty, use old rags or paper towels. Carbon, pure carbon.
 
Thanks guys. I'm definitely frying some fish soon. I have a freezer full of speckled trout! I was thinking about maybe frying some bacon in it a time or two before then. Good idea?

And no propane on this one. It will be on my Lodge Sportman's Grill.
 
A little bacon to make sure that CI flavor is covered up. Then: best fried fish I ever had was fried in lard. A lb. of lard (You may need 2) over an open fire. I'll need an hour advance notice.

Hilditch
 
You must log in or register to reply here.
Back
Top