My batter is never like the big, but light fluffy crispy stuff ya get on good fish and chips.
I am using a turkey fryer for the first time, but attempts at frying in a pot on the stove has yielded a thick doughy like coating.
TIA
Hopefully, you are closely monitoring the temperature of the oil. This is critical to good deep frying. Too hot will result in undercooked food and burned coating; too cold will result in greasy food and doughy coating. Secondly, make sure the food is room temperature before dipping in the batter. Thirdly, shake off all excess batter before frying; more is not better, in this case. Lastly, make sure the oil comes back up to frying temperature before putting the next batch in.
You’re using a ‘turkey fryer’ for battered fish? Or are you planning to use one for turkey and are just telling us problems you’ve had in the past?
Chefguy is, of course, right on. Deep frying is all about oil temperature, if you’re not watching it closely you’ll screw it all up. Frying in a pot is tough because temperature control is all manual. Be careful with adding too much food to the oil at one time, you will change the oil temperature and affect the results.
Chefguy and Cheesesteak
Now if I can’t trust dopers with names like that…
I have used it only two times for turkey - 40 minutes and done is sweet for a 13 # bird.
I am actually planning on trying a few different things, shrimp, chicken, and even some beignets - I doubt Cafe’ Du Monde has anything to worry about.
The oil says that one may fry all types of stuff because it will not transfer flavors between foods - I’ll find out quick with the beignets.
I have not tried to fry battered stuff in the turkey fryer. My past problems have been with attempts in a pot on the stove and the temperature monitor was just my eyeball - yep it looks like it is “boiling” about right when the food hits the oil. So, now with the gauge and the much larger quantity of oil, the temperature issues and stability should be right; although it is gonna take a paradigm shift for an old hot rodder to deal with the “more is not better” part of frying.
Thanks, I’ll report my results.
One of the cooking tips I learnt from Mum [url=http://www.fabulousfoods.com/recipes/main/seafood/tempura.html]cite[/url:
It should work for most foods as long as they don’t require a long cooking time.
Chefguy and Cheesesteak <== Great name for a sitcom. 
Temperature, Temperature, Temperature…
350-about 385, I like 375 myself. Buy a thermometer, at a kitchen supply place they will probably be about $5.00. To make good stuff, Beer batter, the balls on onion rings and fish 1 can of beer, about 1/2 cup flour, 3 tsps baking powder (going from memory here), seasoning(salt, pepper, GARLIC). Dip the item to be fried into flour and into the batter, Double dipping doesn’t seem to help much with this method. You will get a wonderful thick, very light crispy coating. I’ve found to let the batter sit for about 1/2 hour for best results. FRIES. cut, rinse THOUROUGHLY to remove all the exterior starch, Dry between two towels. fry at 325 for 3 minutes. Let them cool completely, (Frig doesn’t hurt). Fry 375 for 3-4 minutes. You will have the best fries you’ve ever had in your life, blistered, crisp, wonderful. Homemade cheese sticks. cut your cheese into sticks, dip in an eggwash, into breadcrumbs(seasoned are perfect) , make sure it is coated quite well, back into the eggwash, then second trip into the breadcrumbs. Pack the crumbs on tightly, from fresh, 30-60 seconds, (you can freeze 'em) 2-3 minutes at 375. you can do some wonerful things with a frier (fryer?), but it all comes back to the TEMPERATURE. Good luck.
If you do find the oil is transferring flavors, you can “clean” it by chopping a couple of potatoes into quarters, and frying them in the oil. They seem to absorb it all.
Strain the oil frequently, and change it completely often. Clean the fryer itself well every oil change. If you can smell the oil or see smoke (not steam, but smoke), it’s time to change it.
Fresh oil will not only perform better, but the food will taste better.
Thanks you all for the help!
Rabid_Squirrel I used the tempura batter recipe from your link and made the best onion rings ever :headbang:
Gonna try bubba jr’smix next - sounds good.
Damn no head bang smily face - it rocks!
Lots of neat one’s here http://www.turbobuicks.com/cgi-bin/ultimatebb.cgi?ubb=smilie_legend
Excellent point. Every time you fry foods, the smoke point of the oil is lowered to some extent. The proteins break down with repeated use. I would not rely on any built-in thermometer (the one on my deep fryer is not accurate) until you have verified its accuracy with a stand-alone.