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Originally Posted by nt250  I have a Fry Daddy that I've used for years. I liked it because when my kid was little it was about the safest way to deep fry.
But it's gotten old and it's getting harder and harder to get the insert clean. Plus it only goes up to 375 degrees and a lot of the recipes I see these days say to fry at 400. I'm not sure how much difference that really makes.
I like to use it a lot. I make french fries a lot. I like making fish and chips. I use a beer batter I got off of Sara Moulton's show Cooking Live a few years ago. I make fried shrimp a lot. I keep a lot of snacks and stuff in the freezer that make a good, quick meal. And they always come out better when deep fried. Mozzarella sticks. Egg rolls. Fried clams. And, or course, french fries.
My kid is 13 now so safety isn't an issue anymore. What's the best way to deep fry? And what type of fat do you use? | I haven't a deep fryer. I 'fry' in oil very little. But once in awhile I will 'deep fry' shrimp. I use enough Crisco to kill a bull, 4 inches in a huge frypan, fire up full speed!
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