DEEP FRY: Soft Shell Crab & Shrimp . . need help!
Got some beautiful Soft Shell Crabs and Gulf Shrimp and about to fire up the egg for my first DEEP FRY. Inspired by some of the recent posts
. I jumped on the forum here to look at the bookmarks, and realized most your Seafood Fry posts are done on a Mini Egg.
Am I a friggggggin idiot to try this out on my large? Is it only dangerous if the oil spills into the open flame - or is there another fear as well that I am too inexperience to know about? I already poured about 3 inches of Peanut Oil into my cast iron dutch oven and was about to fire up the egg . . . so please advise - thanks!