Another vote for Cast Iron dutch oven. If doing a small batch, I have a cast iron deep pot
than holds about a two quarts. Works great

Mo

This^^^^

I use a fry daddy where I can drop about 5-6 fillets in at a time. Only takes a few minutes per batch (I like them crispy). I've done it this way for meals feeding up to ten people. Anything more, I might want to use a big propane fryer

Discada with Avocado or Peanut Oil.

Plus 1

Cast iron over propane outside. I have temp control fryer with baskets but I have a very large cast skillet and a handled dutch oven that I like best. Peanut oil because I'm a dislocated Georgian.

I deep fry fish in vegetable oil. The container holding the oil doesn't matter as long as it is deep and heats the oil.

Cottonseed oil. Has a high smoke point and does not absorb food flavor or odor. Can be used 3 to 4 times.

Cheap vegetable oil and dump when done

I did a large batch of mostly Speckled trout this week in Canola oil outside on the propane cooker. It was super good and everyone was getting second helpings and raving about it. I really like doing fish in a cast iron skillet inside if it�s just a couple of folks, but when cooking for more than 3-4 people, I move the operation outside and use the propane set up. I have a heavier gauge large aluminum pot that isn�t too deep with a temperature gauge that clips off the side.

You might be surprised how much the temperature changes or wants to change if you aren�t using a temperature gauge. The temperature can dip or spike pretty rapidly even if I don�t crowd the fish. I really stay on top of the gas control and do almost constant adjustments for the best results. A heavy cast iron vessel would probably dampen the temperature swings, but on the other hand aluminum is very responsive to gas input adjustments. Aluminum can be managed, but it needs nurturing. After doing this for years, I�d say the idea is to keep the fish between 325-360 degrees at least with Canola oil. 340-350 degrees is my target, but brief dips to 325 or short spikes about 360-370 doesn�t seem to hurt things. That temperature range produces the best flavor and crispness in my experience with a corn meal batter. If the temperature moves too much towards 400 degrees, a little burnt taste seems to creep in. A little too low on the temperature and then the fish won�t have quite as nice crisp exterior it could have and the good color.

I pull the fish when the bubbling just starts to subside and the fish is just beginning to float and the color of the crust looks right. The fish keeps cooking for a time after it gets taken out of the oil. The time to pull happens faster than you think. I try to keep the fish the same thickness which usually means splitting thicker portions of the fillets from bigger fish. it depends on how thick the fish was. About a half of an inch or maybe just a hair thicker is the max thickness. An inch is too thick in my experience. The tail pieces are obviously thinner. Everyone in my circle likes fried fish that isn�t super thick and that is crisp, but not dried out. There�s a short window to getting it right. I avoid going by time, but go on the bubbling and color. There�s a tendency I�ve noticed at other fish fries I�ve attended that folks might go a little too long and almost completely dry out the fish. I�ve also been to fries where it�s obvious the oil didn�t stay hot enough. I�ve overcooked the fish at times and dried out the fish. I�ve been to great fries where the cook nailed it. When the temperature and time isn�t quite right it doesn�t mean the fish will be inedible, but maybe it won�t be as good as it could be. I�ve also been to fries where the temperature of the oil and/or the pulling time is so out of whack the fish was borderline inedible or pretty terrible. .

When I fry outside for a crowd, I sort of put on my game face and avoid distractions. I can visit after the cook. The temperature needs to stay in the safe range and the fish has to be pulled at the right moment. When people tell you how great the fish is the extra attention to details is worth it.

Cast iron dutch oven and Crisco. Not the oil but the solid. fish comes out crisp and juicy every time.

Fish fryer / basket in the shop with peanut oil...... my favorite.

I like my Texas Fryers they are a heavier gauge steel than most. Uses 4 gallons of oil and holds the heat very well.

When cooking a small batch for dinner during the week I use a fry daddy.

When cooking a bunch for a fish fry I use my turkey fryer.

When camping I use a cast iron skillet on a propane camp stove.

outside in cast iron skillet