We carry Bayou Classic brand fish and turkey cookers. We have accessories too!
Any kind of fish--bass, bluegill, crappie, catfish, filleted and boneless
1 box Jiffy cornbread mix
½ cup flour
Salt & pepper
Double or triple above if you have a lot of fish.
Empty box of Jiffy mix and flour in Baggie or brown paper sack. Add salt and pepper to taste.
Lightly beat egg in mixing bowl.
Wash fish well with cold running water and lay on paper towels to drain.
Dip fish pieces into egg mixture, coating both sides.
Place in Baggie or paper sack of Jiffy and flour mixture, seal and shake well.
For extra coating, redip in egg mixture and shake again in Jiffy mix.
Make sure your cooking oil is hot.
Carefully place coated fish pieces into hot oil.
Caution: Oil is hot! Do not stand too close to cooker. Splattering will occur when fish are placed in oil. We highly recommend wearing work gloves, long-sleeved shirt and safety glasses.
Fish are done when they float in the oil.
Whole Turkey, (up to 16-pounds)
Peanut oil -- for a 10 to 12 lb. turkey, use 1½ to 2 gallons, for a 13 to 16 lb. turkey, use 2½ to 3 gallons. If uncertain about how much peanut oil to use, place turkey in pot and fill with water until turkey is covered. The amount of water used corresponds to the amount of oil needed. (Peanut oil is the healthier choice and also remains clear longer.)
Seasonings -- Salt and pepper to taste (just as much as you would use when baking a turkey).
Optional -- Marinade for injecting into turkey.
Allow turkey to thaw completely.
Clean and dry turkey inside and out; remove giblets and neck; and trim away all excess fat.
Make sure opening around the neck is clear.
Rub turkey with seasonings.
Optional -- If using a marinade, inject into turkey at two points on the breast and on the thighs.
Place turkey upside-down on rack, with legs facing up.
Following instructions, light the gas cooker and set at a low flame. Pour peanut oil into pot and attach thermometer to the top edge, making sure the stem of the thermometer is as far down as possible without touching the bottom of the pot.
Carefully place the pot on the cooker and adjust the flame higher, but do not put it at full blast.
Heat oil to 325 degrees. Depending on the amount of oil used, it may take from 15 to 20 minutes for the oil to reach 325 degrees.
Caution! Be Careful!!
When turkey is lowered into the hot oil, it will cause the oil to splatter. This can cause severe burns; therefore, we recommend wearing work gloves, a long-sleeved shirt and safety goggles.
When oil reaches 325 degrees, reduce heat.
Attach grab hook to the top loop of the rack.
Very slowly and carefully lower turkey into pot.
Remove grab hook from rack.
Inserting the turkey will reduce the temperature of the oil.
Slowly increase the heat so that the temperature of the oil will come back to 325 to 350 degrees. This will take several minutes.
Monitor the thermometer to maintain this temperature.
Note: Windy conditions may prevent the temperature from returning to 325 degrees. If so, add 3 to 4 minutes to overall cooking time.
Fry turkey for 3 to 3½ minutes per pound or until golden brown.
Example: A 15-pound turkey will take between 45 and 53 minutes to cook.
Note: While cooking, hot oil will spew up through the turkey's body like a fountain.
Caution: Turkey must be monitored at all times. Do not leave pot and cooker unattended while in use. Do not use lid while frying. Use lid only when the pot is being used for other types of cooking such as soups or stews.
When turkey is done, turn cooker off at tank.
Leaving pot on cooker, place grab hook through top loop of the rack and very carefully remove rack from pot.
Place rack with turkey on absorbent paper and allow turkey to drain for a few minutes.
Carefully remove turkey from rack and place on platter.
If you've never had a deep-fried turkey, you won't believe what you've been missing. This is the best way to get a moist turkey (even the white meat!).