It is a Friday in Lent, so us mackerel smackers need to eat fish. It was decided that fried shrimp, hush puppies and cole slaw would be the menu. I set up the frying cauldron on the side burner of my grill and did the frying. It takes continuous attention to the burner to get the temperature stabilized. In the past I had started with the oil too hot because I knew it would drop once the food was introduced. All that water vaporizing robs a lot of heat from the fat. That wasn't a good plan because the outside cooked too fast. So between being more attentive and introducing less food in each batch the process worked well. It also tasted great. Ginny liked it. What more could I ask for?