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Message: <blockquote data-quote="Kentucky Windage" data-source="post: 375390" data-attributes="member: 429"><p>For smaller cooks, I use a Dutch oven on the stove and deep fry. I have a savage vent hood, so it pipes the smell out. I use the oil several times before discarding. I run my oil up to around 425-440F (shack) before dropping fish nuggets.  I don’t use a timer, I just know when the fish are done.  I size nuggets up before dropping them in oil so I maintain consistency.</p></blockquote><p></p>

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