Hey Ms. PC.... how is cleaning the fryer? That's one of the many reason why I don't have one is the clean-up and the amount of oil one has to use.
Easy peasy. Pour it into a big bowl with cheese cloth stretched over the top to strain out any 'bits'. Wash out the deep fryer and replace the strained oil. (Most often a good wipe on the inside of the fryer with paper towel is good, as long as you don't leave any sediment in it). The oil is reusable. You can either keep it in the fridge or in the fryer itself. When it takes on a darker colour, then you can replace it.
Hey Russ. For your shrimp, I can recommend an excellent batter. I'll make just about anything from scratch, but I gave up on trying to find the perfect batter. For shrimp, I use a batter MIX called Peppy's. Nice delicate crisp and really light....almost like a tempura batter. Makes the best onion rings too....and perfect for fish.
