Deep fryer

[grumpymoe]

weird looking bologna lmao...Grump 

[archbishop]

weird looking bologna lmao...Grump 

its bologna soaked in egg nog

[ol crawdad]

a deep cast iron pan with a lid
cant beat cast iron outside

ME TOO!

[hunters08]

d**n grump looks like your cook'n attracted a crowd of ice fisherman(must a been 5000 people)

[Grimace]

weird looking bologna lmao...Grump 

Good ole newfie steak

[killitandgrillit]

I have a GE with "cool zone"....got it from walmart for 60 bucks. I use it outside in the winter all the time with no issues. Very effecient if your cooking alot of fish.

[GAMBELL]

I use my turkey fryer with a smaller pot.  It works great.  If I'm cooking for our annual fish fry I use the big turkey pot. 

[Skipper]

I have always used a white gas Coleman stove with a cast iron pan to cook fish. It seems that the white gas stove produces more heat than propane, and the heavy cast iron helps retain it better. This is especially true on the ice, I have had trouble getting the oil hot enough and keeping it that way with tin pans and propane.

[kappy]

 
cast Iron skillet, that sounds good  thanks for the Idea's

[Skipper]

If you use shortening instead of oil, it will firm up when it cools. I have seen guys with a coffee can full of shortening that they fried their fish in. When they were done, and the shortening cooled, they snapped the lid back on the can and stuffed it in their gear with no worry of spillage. If a guy was careful not to contaminate the shortening too badly, I suppose the shortening could be reused later on the trip. Out of curiosity, I fried some fish up at home in shortening, the typical friar stink was absent, and the food's quality was superb.

[grumpymoe]

gawd....for all you cholesterol watchers...this is not for you.....but the absolute best way to fry up taters and fresh caught fish is in............................................... .......LARD.......nothing finer than what our grandparents used around the turn of the century.....no such thing as olive, canola, or mazola oil.....and they lived to a ripe old age...health problems aside....you have to live and enjoy.....Grump

[Ice Dawg]

I sometimes use a coleman white gas stove and a wok. I think you can cook just about everything in a wok and they are easy to clean. I used to cook with cast iron all the time until the wife gave them away and hid the rest. I still have a nice cast iron frying pan for my ice shack if I can find it. Hmmmmmm.

[Skipper]

gawd....for all you cholesterol watchers...this is not for you.....but the absolute best way to fry up taters and fresh caught fish is in............................................... .......LARD.......nothing finer than what our grandparents used around the turn of the century.....no such thing as olive, canola, or mazola oil.....and they lived to a ripe old age...health problems aside....you have to live and enjoy.....Grump

What is the flashpoint of lard compared to vegtable oil? I remember my mom saying something about being careful with the heat when you cook with it....  As a pig farmer, I think we should fry everything in $$$$LARD$$$$!!!!

[Pikeguy]

gawd....for all you cholesterol watchers...this is not for you.....but the absolute best way to fry up taters and fresh caught fish is in............................................... .......LARD.......nothing finer than what our grandparents used around the turn of the century.....no such thing as olive, canola, or mazola oil.....and they lived to a ripe old age...health problems aside....you have to live and enjoy.....Grump

Definitely can NOT beat lard. Cooking bisquits in it is THE BEST as well. 

[grumpymoe]

dont know what the flashpoint of lard is, but one of the coolest things was one guide using a wood match to tell when it was ready to start frying with....simply drop the match into the lard (AFTER  IT IS MELTED LOL) when the match ignites its hot enough to cook.....Grump