Questions for chefs and plain old home cooks

[Forty Rod SASS 3935]

I bought a simple home deep fat fryer and broke it in last night with frozen un-spiced and un-breaded scallops (extra large because I can't find any smaller ones).   Eh.....it was alright using what I had on hand, but it wasn't all that special.  It's a good little cooker, easy to use and easy to clean up.

 

What is the best oil to use?  I had two choices, Wesson and EVO.  What's better?  I love butter, but I'm told it isn't good for this: too smoky and doesn' taste as good.

 

I breaded the scallops with egg and Italian style bread crumbs.  I couldn't even taste the crumbs, but it works well on some dishes.  I have plenty of general purpose flour and a bunch of different spices.  Any suggestions?

 

BTW, I'm also looking for some GOOD tartar sauce.  All of the bottled stuff that Ihave found tastes like left overs from a kid's Gilbert chemistry set.

 

And I'm also looking for any recipes with different foods: other fish, meats, veggies, whatever.

 

Thanks.

[PowderRiverCowboy]

Scallops , garlic butter on stove . or on grill  .

Tartar Sauce if you can find it I like this one 

 

[Subdeacon Joe]

For the fryer Wesson works fine.  Peanut oil seems to be most recommended.  Do not use olive oil of any type.  

 

For the scallops, pat them dry,  dredge in seasoned flour (salt, pepper,  maybe garlic powder), dip in an egg wash of eggs whisked with a  little milk or water,  then roll in the bread crumbs.

 

 

ADDED:

 

For a crisper coating use cornstarch or a cornstarch & flour mix rather than just flour. 

 

Tempura batter is insanely easy to make.  Whisk 2 egg whites until foamy,  gradually fold in 1 cup of flour and 2/3 cup of water .  Some prefer rice flour,  but AP flour is fine. Maybe add a  pinch of salt to the egg whites.  Great for fish,  shrimp, vegetables,  mushrooms.  

Edited March 10 by Subdeacon Joe

[Marshal Mo Hare, SASS #45984]

You want an oil with a high smoke point, that’s not olive oil. Peanut oil general is. If your oil starts to smell like paint or varnish, it’s rancid, pitch it. But not down the drain.

[Cypress Sun]

 

Peanut oil is my go to, followed by a Crisco (I know, I know) type oil.

 

The oil can be used many multiple times especially if you filter it while the oil still somewhat hot and store refrigerated.

 

If the oil was used to cook seafood, I suggest that the oil be designated for use for seafood as everything else cooked in the oil will have at least a faint seafood taste and possible side effects for those allergic to seafood.

[Marshal Mo Hare, SASS #45984]

1 minute ago, Cypress Sun said:

 

Peanut oil is my go to, followed by a Crisco (I know, I know) type oil.

 

The oil can be used many multiple times especially if you filter it while the oil still somewhat hot and store refrigerated.

 

If the oil was used to cook seafood, I suggest that the oil be designated for use for seafood as everything else cooked in the oil will have at least a faint seafood taste and possible side effects for those allergic to seafood.

Had a MickeyD hash brown that tasted fishy!

[Cypress Sun]

Just now, Marshal Mo Hare, SASS #45984 said:

Had a MickeyD hash brown that tasted fishy!

 

Fillet O' Hashbrown.

 

Made you Mc Hap, Hap, Happy didn't it.

[Rip Snorter]

You can easily de-fish cooking oil by peeling a large potato, cutting into 3 or more slabs and frying and discarding before cooking other foods.

What "oil" you use depends to some extent what you are cooking, and country of origin of the recipe.

[Blackwater 53393]

Hey, Forty!!  Get you a package of the Nathan’s Colossal Restaurant hotdogs!!

 

Heat up your fryer and drop a couple of them in. Let ‘em cook ‘til they float to the top and then count to ten and take them out!

 

The skin will be crisp and the meat inside won’t be oily!!

 

They rock cooked this way!!

[Calamity Kris]

As for tartar sauce, forget the bottled stuff and make your own.  This is the exact same recipe I use and it works well.  With mine, I substitute dill relish for dill pickles.  To give it some zing, I sometimes add a tablespoon of mustard.  There are lots of variations too, 1/2 sour cream, 1/2 mayonnaise, a dash of horseradish sauce in place of the mustard.  Play around with it and come up with something that suits your taste.  The nice part of making your own, you can make a smaller batch as you need it.  No bottle to go bad in your fridge.

 

Easy Tartar Sauce

5 from 5 votes

By: Alyssa Rivers

 

If you are looking for the perfect pairing for your seafood, this tartar sauce is IT! It's packed with flavor and has a deliciously creamy consistency to complement any dish! 

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 4

Ingredients

• ▢ 1 Cup Mayonnaise
• ▢ Juice from Half a Lemon
• ▢ 1/3 Cup Dill Pickles (diced)
• ▢ 2 Tablespoons Dill (chopped)
• ▢ 2 Tablespoons Dried Minced Onion
• ▢ 1/2 Teaspoon Salt
• ▢ 1/4 Teaspoon Pepper

Instructions 

• In a medium sized bowl add the mayo, lemon juice, dill pickles, dill, minced onion, and salt and pepper.
• Stir it all together to combine. Serve immediately or chill.

[John Kloehr]

31 minutes ago, Calamity Kris said:

This is the exact same recipe I use

I substitute dill relish for dill pickles

I sometimes add a tablespoon of mustard

There are lots of variations too, 1/2 sour cream, 1/2 mayonnaise

a dash of horseradish sauce in place of the mustard

Not very exact then . Actually, thanks for the post and the ideas.

 

And for the OP, peanut oil is best for frying and toss it after fish. I throw all that discard oil in a screw-top container in the freezer, and put it out frozen on trash day.

 

I used to have a previous version of this fryer, have been tempted to get another but it is a few $$:

 

https://www.amazon.com/DeLonghi-D28313UXBK-Fryer-Black-Silver/dp/B003ZDNKVA/ref=asc_df_B003ZDNKVA?mcid=8b39bb3d7a793ec9b27db569eaa3dd96&tag=hyprod-20&linkCode=df0&hvadid=693770002532&hvpos=&hvnetw=g&hvrand=17435566732293582546&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9013431&hvtargid=pla-576570244724&psc=1

 

The one I had made really great french fries.

 

[Rip Snorter]

If you don't have to, money wise, even with straining, when the oil darkens, chuck it.  There are some not so good chemical changes after a while.

[watab kid]

not sure what she used on the rish last =ight , but it sure was near perfect , 

 

we use peanut oil at fish camp every year for our saturday night fish fry , the guy that makes the french fries likes to use canola - everything tastes good , is well received  and complimented , i always look forward to it , there are anywhere between 15 and 30 of us that weekend - sometimes cooking fish takes longer than others , im on the fish detail with another guy , , his brother is on the french fry detail with his boat partner , its always fun 

 

came back to add its coming up soon , mid may , im looking forward to it 

Edited March 11 by watab kid

[Big Sage, SASS #49891 Life]

PEANUT OIL!!  the only way to go.  One other thing, I always use a thermometer. Between 450 & 500 is what I use for fish. As soon as the pieces float, they are done.

[Marshal Mo Hare, SASS #45984]

7 minutes ago, Big Sage, SASS #49891 Life said:

PEANUT OIL!!  the only way to go.  One other thing, I always use a thermometer. Between 450 & 500 is what I use for fish. As soon as the pieces float, they are done.

Peanut oil begins to smoke at 450°F.

[Forty Rod SASS 3935]

On 3/10/2025 at 7:44 AM, PowderRiverCowboy said:

Scallops , garlic butter on stove . or on grill  .

Tartar Sauce if you can find it I like this one 

 

Found it on Amazon.  Delivery Thursday.  I keep you posted.  Thanks.

 

BTW, they have about a dozen different flavors.  A 3 pack ot three flavors saves about 40%...but none of the others rang my chimes, so I got the plain version.

[Forty Rod SASS 3935]

On 3/10/2025 at 7:50 AM, Subdeacon Joe said:

For the fryer Wesson works fine.  Peanut oil seems to be most recommended.  Do not use olive oil of any type.  

 

For the scallops, pat them dry,  dredge in seasoned flour (salt, pepper,  maybe garlic powder), dip in an egg wash of eggs whisked with a  little milk or water,  then roll in the bread crumbs.

 

 

ADDED:

 

For a crisper coating use cornstarch or a cornstarch & flour mix rather than just flour. 

 

Tempura batter is insanely easy to make.  Whisk 2 egg whites until foamy,  gradually fold in 1 cup of flour and 2/3 cup of water .  Some prefer rice flour,  but AP flour is fine. Maybe add a  pinch of salt to the egg whites.  Great for fish,  shrimp, vegetables,  mushrooms.  

That tempera recipe makes about a year's supply for me.  I believe I'm going to pass on it.

[Big Sage, SASS #49891 Life]

2 hours ago, Marshal Mo Hare, SASS #45984 said:

Peanut oil begins to smoke at 450°F.

When it begins to smoke I turn the heat down a little.

[Forty Rod SASS 3935]

23 hours ago, Blackwater 53393 said:

Hey, Forty!!  Get you a package of the Nathan’s Colossal Restaurant hotdogs!!

 

Heat up your fryer and drop a couple of them in. Let ‘em cook ‘til they float to the top and then count to ten and take them out!

 

The skin will be crisp and the meat inside won’t be oily!!

 

They rock cooked this way!!

I'm sorry Pard, but I'll starve to death before I ever eat another hot dog.  Never developed a taste for them.

[Marshal Mo Hare, SASS #45984]

2 minutes ago, Forty Rod SASS 3935 said:

I'm sorry Pard, but I'll starve to death before I ever eat another hot dog.  Never developed a taste for them.

had a guy in the army had names for everything. i remeber tube steaks and hate your buddy bread.

[Blackwater 53393]

Hey Forty!  It’ll work with bratwurst and other such sausages too!!

 

I did it with Johnsonville Italian sausage and it’s pretty durn good!!  If the burst, it’ll mess up your oil though!

[Forty Rod SASS 3935]

39 minutes ago, Blackwater 53393 said:

Hey Forty!  It’ll work with bratwurst and other such sausages too!!

 

I did it with Johnsonville Italian sausage and it’s pretty durn good!!  If the burst, it’ll mess up your oil though!

'Bout the only sausage I eat are Jimmy Dean original breakfast sausages and andouilles (andooies) with some Cajun foods....like red beans and rice.

[Subdeacon Joe]

3 hours ago, Forty Rod SASS 3935 said:

That tempera recipe makes about a year's supply for me.  I believe I'm going to pass on it.

 

OK....

2 TBS Rice Flour

1 1/2 TBS AP Flour 

3 TBS Club Soda or Lemon-Lime Soda.

[Stump Water]

On 3/10/2025 at 11:57 AM, Marshal Mo Hare, SASS #45984 said:

You want an oil with a high smoke point, that’s not olive oil. Peanut oil general is.

 

Avocado Oil has the highest smoke point.  It is suitable for deep frying and is not a seed oil.

 

https://blog.mountainroseherbs.com/how-to-choose-the-best-culinary-oil-with-oil-smoke-point-chart

[Marshal Mo Hare, SASS #45984]

26 minutes ago, Stump Water said:

 

Avocado Oil has the highest smoke point.  It is suitable for deep frying and is not a seed oil.

 

https://blog.mountainroseherbs.com/how-to-choose-the-best-culinary-oil-with-oil-smoke-point-chart

480°F is up there with clarified butter — which would be quite a bit more expensive and less pleasant to deal with.   DAMHIKT

 

 

Edited March 11 by Marshal Mo Hare, SASS #45984

[Forty Rod SASS 3935]

On 3/10/2025 at 7:44 AM, PowderRiverCowboy said:

Scallops , garlic butter on stove . or on grill  .

Tartar Sauce if you can find it I like this one 

 

Due to be delivered tomorrow.

[Forty Rod SASS 3935]

3 minutes ago, Forty Rod SASS 3935 said:

Due to be delivered tomorrow.

 

[Forty Rod SASS 3935]

On 3/10/2025 at 7:44 AM, PowderRiverCowboy said:

Scallops , garlic butter on stove . or on grill  .

Tartar Sauce if you can find it I like this one 

 

Came today from Amazon.

 

Strange texture but it tastes alright.  That said, I won't buy it again.. I says it's 8 servings per bottle.  That comes out to $1.02. 2 per serving, but the killer is high fructose corn syrup.

 

That stuff is evil.

 

Sorry pard, but I just can't do it.  Thanks for trying, though.