Cut small pieces of fish and fry them. I've got a grouper recipe around here somewhere that has a distinctive Asian flair. Fried shrimp. Tempura which would be using a tempura batter and frying cauliflower, broccoli, onions wedges or rings, mushrooms, green beans, and even batter pieces of sushi rolls and frying them. There are Thai or Vietnamese spring rolls. Do you want more convincing?
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Crab rangoon, egg rolls, french fries, chicken wings, fish and chips, fried chicken, onion rings...
This Europro below is a good choice. It holds 5 quarts of oil and all the parts except the digital control unit are dishwasher safe. A large oil capacity is beneficial because it will hold the heat better when you add the food so the items will fry better.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
That's good to know about the larger amounts of oil. I don't think I would put that much food in there, though, at least not frequently. Do you drop the oil level when only cooking a few small items, or does it need to be full to operate well? How much oil do you typically use?
Also, I've read that people sometimes leave the oil in the fryer between uses. Does that work fine with all brands and models?
I bought one similar to the one above (on the net), love it. I use peanut oil and there is a min. and max oil line to use. I do leave my oil in while storing. We don't use it weekly but would not be without it.
Grandma's Boys - Isaiah (11) Cameron (3 )