Thread: Wisconsin Fish Fry...?

What would be the best fryer for a family of 6? King Kooker or Bayou Classic? Up here it would mainly be trout, salmon, walleye, crappie, perch, panfish.....

Easiest to clean...safest...?

It is good to hear from you BDL, I'm glad you didn't freeze to death or have a heart attack from shoveling snow. I thought you had a decent Winter up there. I't been a little windy down here but the fishing has been better that last year, IMHO. Tight Lines!

You still in MN flyguy?

Originally Posted by BDL1969

You still in MN flyguy?

I'm in GS, but were taking off Tues. We had a good time down here and plan on coming back next year. I be watching the Forum to follow what it biting and who is catching. You guys are GREAT!!!! I appreciate all that you have done for me and everyone else, keep up the good work.

i have a few bayou classics and love them. We used them for roadside cooking and tailgaiting. I never like cleaning fryers. and anytime you fool with hot stuff you runa risk of burns. never used a king cooker. a small one should suffice. I upgraded to a dual electirc stainless like whats at mcdonalds when one went out of business and its easy to cook with but its stationary.

Neither one compares to the Cajun Fryer by R&V Works because they all welded plate steel not thin stamped stuff. I have an 8 gal at J&M for large groups and frying two turkeys at a time a, 4gal at the hunting camp and a 2.5 gal at the house. You get around 25 hours of cooking time on a batch of oil and cleaning the batter from the bottom is easy. After use,once the oil cools down to around 150 degrees,dump a quart of water into it,stir the bottom with a stick then open the gate valve and let it drain till oil starts to come out then drain the oil into the jug and put it away till the next time. The key to keeping oil fresh for a long time is to keep it in the air tight jug. BTW we sell the 2.5 table top unit for $285 and shipping will be another 35 or so.

Original Cajun Fryer

Looks interesting......I just got a short fish fryer pan and use the propane burner for the turkey fryer

I agree with John G. The Cajun Fryer is the wy to go. John, we have one on a grill trailer that our group uses for fundraisers. We do a 100 lbs of chicken on the grill and a 100 lbs thru our 8 gallon Cajun Fryer. We take the baskets out and have added a piece of stainless expanded metal with small diamonds that sets on top of the burner tubes. We just dump in about 20- 25 floured & seasoned legs, thighs, wings or breasts and cook at 260 degrees for about 25 minutes per batch. The use a set of long tongs or a long spider to take the chicken out. I'll have to remember your water trick to get the flour breading out of the grease!