Fish Fry

[REELMAN]

I put on a fish fry the other day and it seemed like my grease started to foam after 2 or 3 batches of fish. Was this because my grease was to hot or cold, not enough grease in the pan, or some other problem. THis is only the 3rd time I have used my fryer, so still in the learning stage. The fish turned out very good. Just wondering why the foam in the grease. I was using a beer batter.

[FreeByrd]

Not sure about the "foam" but make sure you get a good thermometer. We heat up to around 400, then back the heat off until it stabilizes at 375. Be careful to not go much past 400 or you can ruin/scorch the oil. We put the fish in at 375. The temp will drop some, don't let it get below 350. Let the temp stabilize at 375 again before each batch. After every 2 or 3 batches I take a potato and slice it up and fry the pieces up - this helps to "clean" the oil and the taters aren't bad either.
Good Luck,
Steve

[Borch]

The foaming happens when the oil get a little dirty. The tators remedy is very effective in reducing this. Slice up a few tators and when you notice the foaming throw a couple slices in. Canola oil seems to be more prone to the foaming up, Peanut oil less.