Recommendations for Mini deep fryer anyone?

[tricia]

I've never had a deep fryer, but I keep getting a yen to deep fry some battered fish and try out a few other recipes. I only cook for myself most of the time so I don't want a large machine that takes up a lot of space - it probably won't get a lot of use, but I would like to be able to deep fry once in a while.

There are several on Amazon, but the reviews for the small fryers are pretty mixed so I thought I'd ask my friends here for 

Tricia

[tricia]

[RenishawPhil]

http://www.argos.co.uk/static/Product/partNumber/4234920.htm

I got this a few months ago, much better i find then other types of fryers,

Basic but it all comes apart and most of it can be dishwashed

It users more oil as its quite deep but i really like it :)

[OllieC]

The link doesn't work for me but if I type 4234920 into product search up it pops - and it's almost identical to the one I use - the 3rd one I've owned in my life and the design I will be staying with. Much more simple than a lot of the others (less to go wrong) and everything can be cleaned. Nothing beats a home made chip!

[tomatoada]

Can you tell me if the parts except the electric bit can go in the dishwasher?  If so do they come out clean.

[RenishawPhil]

Can you tell me if the parts except the electric bit can go in the dishwasher?  If so do they come out clean.

Yes and yes. Looses some of the shine but cleans up well:)

[euronerd]

I don't want to put a damper on things but if you're cooking for one, I've found they're hardly worth the trouble when you consider cleaning, storage and speed. I have one myself and although modern ones are no doubt a bit easier to clean than my old Kenwood, it's still a bit of a faff. Another thing to bear in mind is, if you're frying fish in batter, as you hinted, it just doesn't get hot enough and the results are mediocre at best. Two things arise from this lack of heat: first, the moisture from the fish leaks into the oil before the batter can form  a seal, and tainting it; second, it's well known that the amount of fat absorbed by the food during deep frying is directly proportional to the length of time it's in there, so the extended cooking time demanded by the lower temperature means extra calories if you're into that sort of thing. My own answer is to use a wok or something similar, with a dedicated container of oil for the purpose, into which the oil is strained back after each use. It heats up much faster and you can get it to a dangerously high temperature, and when you do need to do an oil change it's only about 300ml instead of a couple of litres. I have to admit though, the fryer does take some beating for home made chips.

Geoff.

[Melbourne12]

http://www.argos.co.uk/static/Product/partNumber/4234920.htm

I got this a few months ago, much better i find then other types of fryers,

Basic but it all comes apart and most of it can be dishwashed

It users more oil as its quite deep but i really like it :)

Another vote for this type of fryer.  Cleans easily, and doesn't pong of oil.

[RenishawPhil]

I don't want to put a damper on things but if you're cooking for one, I've found they're hardly worth the trouble when you consider cleaning, storage and speed. I have one myself and although modern ones are no doubt a bit easier to clean than my old Kenwood, it's still a bit of a faff. Another thing to bear in mind is, if you're frying fish in batter, as you hinted, it just doesn't get hot enough and the results are mediocre at best. Two things arise from this lack of heat: first, the moisture from the fish leaks into the oil before the batter can form  a seal, and tainting it; second, it's well known that the amount of fat absorbed by the food during deep frying is directly proportional to the length of time it's in there, so the extended cooking time demanded by the lower temperature means extra calories if you're into that sort of thing. My own answer is to use a wok or something similar, with a dedicated container of oil for the purpose, into which the oil is strained back after each use. It heats up much faster and you can get it to a dangerously high temperature, and when you do need to do an oil change it's only about 300ml instead of a couple of litres. I have to admit though, the fryer does take some beating for home made chips.

Geoff.

I disagree with geoff over the fish issue

We have made very nice fish and chips using the fryer!, as long as batter is done correctly it turns out nice n crispy

[euronerd]

I might have to concede Basfordlad. It's a long time since I deep fried fish in the fryer, and my batter has improved considerably since then. :)

[tricia]

Interesting to read the replies. The Argos one is much too big unfortunately - as I have very little space available. I'm inclined towards this one from Lakeland(http://www.lakeland.co.uk/12919/Lakeland-Compact-Fryer) but will think about it for a bit. In the meantime I am going to try euronerd's suggestion and use my electric wok the next time I feel like having a piece of batter fried fish. (The yen was so bad yesterday I succumbed to buying a beautifully crisped piece of cod from my local fish restaurant, scurrying home and devouring it with only tatare sauce and lemon juice to accompany it - delicious! 

Tricia

(never been much of a fan of chips)

[gavinjconway]

Hi Tricia - I can do this for you if you still need one. They are great and work well. 

http://www.kleenezeshop.com/products/654-mini-deep-fat-fryer.aspx?AffiliateId=125