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Deep fry owners

Moleman
Moleman Posts: 374
in EggHead Forum
I'm a northern guy from Pa. I just bought a R and Vworks 6 gallon deep fryer after listening to all of the great reviews here. Now I'm looking for some recipes from the same people that speak so highly of these fryers. Looking for fried chicken, chicken sandwiches, fries, deserts. Breading on anything fried I am also curious about. I used Lefty spices yesterday and there was no real batter on it. I let it sit after dipping on a wire rack in the fridge. I know you guys have the answers, please help a brother out. Thanks. 
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Comments

  • blasting
    blasting Posts: 6,262
    Hey @Moleman   Congrats on the new fryer.  Lots of pros on here who will be along shortly I'm sure.

    I just got this book and it's got a lot of ideas in it on the the subject.


    Phoenix 
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  • Moleman
    Moleman Posts: 374
    Blasting, I saw you post that in a post that led me to the fryer. You said it is definitely worth the cost. Share some nuggets of info for me to cook this weekend please.  
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  • blasting
    blasting Posts: 6,262

    You bought the fryer that I want myself, but for now I'm still using a CI DO on a induction burner.  I'm pretty much a rookie at the frying game.  I've done green tomatos a fair bit, pickle chips, various different breadings on onions rings, and of course the hand cut fries.  

    Hopefully you post a bunch of your cooks - there's a shortage of fryer cooks posted here, but I guess it is an egg website...

    Phoenix 
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  • Moleman
    Moleman Posts: 374
    I look forward to learning from the pro's here. It took me awhile to pull the trigger on it. Web restaraunt store had the best price by far. Always looking to learn here and so many good cooks. I'm a novice and admit it.   
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Fried chicken:  egg wash, flour w/ s&p, egg wash, flour mix.  Wet hand dry hand. Into the fryer at 375 until golden brown. 

    Fries. Cut and soak in water for minimum of 1hr. Fry once at 325 until starting to brown. Take out. Heat oil to 375 and fry until golden brown. Season to taste. 
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  • Hotch
    Hotch Posts: 3,564
    Not all things need to have a breading. One of my quick fav's is sausage bites. I take a sausage link like a beef and cheddar with jalapeños and slice into 3/4 to 1" pieces. Serve with a good spicy brown mustard. 
    Deep fried bologna cubes are also great. 3/4" cubes and a great selection of mustards and Q sauces.
    Remember just as with the Egg, the best ingredients make the meal.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Hotch
    Hotch Posts: 3,564
    Smoke brisket taquitios are also good for left over brisket. 

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • SGH
    SGH Posts: 28,989
    If you like beer I have a killer deep fried beer recipe. And before anyone asks, no, I'm not kidding. Deep fried Budweiser is a stable here in Dixie. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Focker
    Focker Posts: 8,364
    edited September 2016
    Hotch said:
    Not all things need to have a breading. One of my quick fav's is sausage bites. I take a sausage link like a beef and cheddar with jalapeños and slice into 3/4 to 1" pieces. Serve with a good spicy brown mustard. 
    Deep fried bologna cubes are also great. 3/4" cubes and a great selection of mustards and Q sauces.
    Remember just as with the Egg, the best ingredients make the meal.



    They deep fry bacon at an epic third shift AM bar down the street from the hospital called Chuck's Tap.  Going aways, celebrations, retirements, post sh!tstorm debriefings etc are all held there.

    Between Sugah's griddle work(the best bartender), and the bacon, and mashed up nonmatching garage sale vintage plates and silverware, it brings me much joy.  The fryer has a timer, spits the bacon out perfect on a rack each time.  A joy too, to post up and watch in action.  She even said she would fry my Berkshire, when asked the last time in.  Could've reached over the bar and hugged her right then and there.  Haven't brought any over.....yet.   
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Hotch
    Hotch Posts: 3,564




    They deep fry bacon at an epic third shift AM bar down the street from the hospital called Chuck's Tap.  Going aways, celebrations, retirements, post sh!tstorm debriefings etc are all held there.

    Between Sugah's griddle work(the best bartender), and the bacon, and mashed up nonmatching garage sale vintage plates and silverware, it brings me much joy.  The fryer has a timer, spits the bacon out perfect on a rack each time.  A joy too, to post up and watch in action.  She even said she would fry my Berkshire, when asked the last time in.  Could've reached over the bar and hugged her right then and there.  Haven't brought any over.....yet.   
    @Focker Nice call. I deep fried Bacon at last years N Texas Fall Brethren Bash.
    And yes it is better than you can imagine! I used a spicy dredge and then a dipping sauce with Maple, Bourbon and Chocolate, Simple outstanding.









    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • fishlessman
    fishlessman Posts: 34,638
    i do this alot, make sure to dip it in 50/50 franks and butter for that new england flavor =) blue cheese and celery, no stinking lettuce
    https://newengland.com/today/food/commonwealth-fried-chicken/#_

    httpcd8ba0b44a15c10065fd-24461f391e20b7336331d5789078af53r23cf1rackcdncombiggreeneggvanillaforumscomFileUploadd79a6268e4cd0283eca08ea718f04bd1jpg


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Focker
    Focker Posts: 8,364
    edited September 2016
    Hotch said:




    They deep fry bacon at an epic third shift AM bar down the street from the hospital called Chuck's Tap.  Going aways, celebrations, retirements, post sh!tstorm debriefings etc are all held there.

    Between Sugah's griddle work(the best bartender), and the bacon, and mashed up nonmatching garage sale vintage plates and silverware, it brings me much joy.  The fryer has a timer, spits the bacon out perfect on a rack each time.  A joy too, to post up and watch in action.  She even said she would fry my Berkshire, when asked the last time in.  Could've reached over the bar and hugged her right then and there.  Haven't brought any over.....yet.   
    @Focker Nice call. I deep fried Bacon at last years N Texas Fall Brethren Bash.
    And yes it is better than you can imagine! I used a spicy dredge and then a dipping sauce with Maple, Bourbon and Chocolate, Simple outstanding.









    Yessir!  
    OutFockinstanding is right!
    Last pic says it all.
    That spice heat, maple, bourbon, chocolate seems divine. 
    All that's missing is a Bud or a Bloody. Lol
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Moleman
    Moleman Posts: 374
    I appreciate all the responses. And yes as to the recipe for the beer SGH.  Thanks
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  • smokeybreeze
    smokeybreeze Posts: 216
    beer batter fried halibut is one of my favorites - alone as an appetizer or with other stuff as a meal:

    Krustaez pancake batter
    IPA beer
    Sriracha or Franks hot sauce

    make a batter from the above that's as thick or thin as you like for your batter

    cut halibut into 1" chunks
    coat halibut with batter
    deep fry at 350-375 in peanut oil until done

    serve
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