More oil the better or a heavy heat retaining pot. Key to properly fried, as in not greasy, food is maintaining temp. Temp drops too much when you add the food the food will absorb some of the oil. I don't often cook for a large number of people. I do my deep frying on the stove. I use a lodge cast iron wok. Lot of surface area so a good amount of food fits in it and the cast iron holds the heat.
Generally no matter what I am frying in I want to start around 375 degrees and drop down to no less than about 340 when I add my food. Drops more than that I need either more oil or fry less in each batch.
The cajun fryer is on my wishlist of kitchen toys. Just would not use it enough.
