If you’ve been looking for an Fish Fryer as a healthy alternative to fried foods, but aren’t sure which model is best for you and your family, our review of the Top 12 Fish Fryers of 2017 is just what you need.
1) Bayou Classic 2212 Aluminum Outdoor Fish Cooker Set | 2) Masterbuilt MB10 Outdoor LP Gas 10-quart Fryer | 3) Bayou Classic SS50 Stainless Steel High Pressure Cooker | 4) King Kooker 1618 16-Inch Propane Outdoor Cooker | 5) King Kooker 1205 12-Inch Propane Outdoor Cooker | 6) CHARD FFPA105 Fish & Wing Fryer | 7) R&V Works 4 Gallon Cajun Fryer | 8) Bayou Classic B159, Outdoor Fish Cooker | 9) Bayou Classic 700-725 Fryer | 10) Bayou Classic SP10 High-Pressure Outdoor Gas Cooker | 11) Bayou Classic SS50 Stainless Steel Cooker | 12) Masterbuilt 20010610 Indoor Electric Fish Fryer |
Is there anything more fun than a big Fish-Fry? The crunchy outer crust, coupled with the tender flakiness of the inside, is a taste sensation that it hard to beat. Whether you fry your own fresh-caught fish, or bring them home from the market, fried fish is always a treat.
There are all kinds of deep-fryers for fish on the market. You might think that they all do the same thing…just get oil hot enough to fry in. Unfortunately, you would be wrong. Some deep-fryers are better-suited to particular tasks. Some are too small to be useful, as far as frying fish is concerned. Some are lacking important safety features.
In addition, there are other factors that greatly affect the finished product, such as type of batter or coating, temperature, time, type of oil used, etc…. And, of course, the quality of the fish you are starting with. We’’ll go into each of these factors, and try to help you find the best fish fryer for your next Fish-Fry.
Believe it or not, there is a considerable difference in the finished product when deep-fried, as opposed to just frying, also known as, “pan-frying”.
Deep-frying means the food is completely immersed in hot frying oil or fat, There is no need to turn the food as a rule, because it is floating in the oil, and in theory, is cooking on all sides simultaneously. Of course, most of us know that when the food floats in the oil, it is often necessary to flip it over a few times so it will brown evenly.
Deep-frying works by dehydrating the outer surface of the food, in what is known as a Maillard Reaction, causing a chemical reaction between amino acids and reducing sugars in the food. For all the chemistry and physics buffs out there, it looks like this:
What this means in the real world is that your food will have a wonderful crunchy exterior, and a tender succulent interior.
Lately, there has been a lot of self-styled, “Health Gurus” that have raised questions about the safety of eating deep-fried foods. But if you listen to most of them, just breathing air is dangerous. The truth of the matter is that, when properly done, deep-fried foods are no more dangerous than any other food with similar calories, and nutritional make-up.
In some extreme cases, there is very slight circumstantial evidence that the Maillard Reaction can form infinitesimal amounts of acrylamide, a suspected carcinogen. This is from an obscure study cited by the Swedish National Food Administration in 2002, and the results were contentious, at best, and highly controversial.
To state it in real-world terms, no one has ever been diagnosed with cancer as a direct result of eating deep-fried foods. Calories, on the other hand…well, that’s the consumers dilemma. Again, deep-fried foods are no less nutritious, or have more calories than any other comparable foods prepared in oils or fats.
The secret is that the oil has to be hot enough to immediately dehydrate the outer layers, blocking the absorption of more oils. The exact temperature depends on the smoke-point of the oil you use, but it is usually 350º F or higher.