I am looking at buying (or building) an outdoor fish frying station. Anyone have any pictures they can share so I can get some ideas?

i've had a couple electric fryers and they worked good when new, but wouldn't hold temp after they were a few years old. i'm back to old school dutch oven pot on a propane burner. i built a 5 burner outdoor stove a few years ago and it gets the cast iron plenty hot and being cast iron, it maintains the heat easily.

NuWave Induction Cooktop PIC (cook 6-9-1300 watts so you can even use a Honda 1000 on a boat).

The best thing IMO is pick the above up at Home Depot for $87 and get to it. Whatever temp you set to fry at it stays at it - no messing around - no waiting. Ours has lasted 6 years and we use it daily.

This! Get a dutch oven and you will not regret it. I see them all the time on my wife's facebook market place.

A propane Coleman camp stove and Dutch oven works great. I fry most fish that way at 375-390 degrees. Fry them till they float.

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I've had this one for 10 years. Best you can buy...

https://cookingpotsnpans.com/kitchen-appliances/iwatani-35fw-portable-butane-stove-review/

I have one almost identical to that one. I use with a can cooker, and like that one, it's 15K BTU. Depending on how much fish a cook wants to cook, that BTU may be rather slow. I've used a bigger propane burner with a 20# tank with it; it's 30K BTU, and much more suited for a large pot and a steady output of cooked fish.

Cajun Fryer, they work great and they don't burn the cornmeal

I use a cast iron Dutch oven pot. I use a turkey pot burner. Same one I use to boil shrimp and crawfish. Got a good thermometer To keep the grease at the right temp. I had an aluminum pot but the cast iron is easier to keep the heat right!

Truth

I use the aluminum pan that came with the fish fryer but the cornmeal burns at the bottom of the pan before I am done frying all of my fish and turns the oil dark.
Do you skim the oil in between each batch of fish that you put in there or is it burning just because it is aluminum?

Thanks for the recommendation. Bought one of these last week. Tried it on crappie Sunday. Works great. Holds cooking oil temp just as you said. Also works well for simmering soups/stews.

I always run small fine mesh strainer through the oil between batches to keep moil as clear as possible and from burning. The aluminum pot would be likely to get too hot on the bottom to my thinking. Cast iron is the best and dutch ovens can be found cheap at garage sales.

Run the oil thru filter and use again.