Quote:
Originally Posted by Fire Me Boy!
That's awesome. And that breader looks pretty nifty. Part of the reason I hardly ever deep fry is because of the mess it makes. That would take some of that away.
|
yeah, my dad's buddies would use them for massive fish fries at the lake; they're outstanding. Set your fish/chicken in the top, flour mixture in the bottom, give it a couple of shakes and you're set. I keep my eggs to my left and use my left hand only to roll them so I can grab towels with my right to clean that hand off and then shake. Keeps things from getting nasty.
The grate is a bit of a pain in the ass to clean later but if you have a shop sink, you can just fill it and set it in there for an hour or so to break anything apart, then hit it with a hose to blow it out. Take it upstairs and give it a quick soap wash with the rest of the dishes and you're golden. It's plastic so the soak doesn't hurt it at all.