We deep fry pretty regularly around our home, so there is a layer in the bottom of accumulated coatings that have settled.
They needed to be out. I poured the oil into a bowl and ran it through a fine screen. The fryer, itself, needed scraped out with a spatula.
The remaining oil has no chunks in it, but it's a deep brown color.
It needs to be clarified. As I recall, if you deep fry some peeled, sliced raw potatoes, the potatoes suck up the yucky stuff. Well. I think we intend to eat these potatoes, but the oil should be prepped for getting another frying or two out of it.
After I clarify it, I'm cooking fish.
Timer beeps. My deep fryer generally takes 13 minutes to heat up.
Green light. It's good to go.
Drop fries in.