Deep Fryer Oil - Clarifying with a Raw Potato

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.