People I know that deep fry carry peanut oil in a wide mouth Nalgene. The big chunks stay in the pan and the little ones tend to add character as the oil is reused.

I fry mine like this:
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The toasted crumbs scraped from the pan are highly prized. ;)

When I get ambitious and have time there's this:
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Don't forget there's also plain ol' open baking (planking?) and poaching (poor man's lobster) neither require any oil at all. Well, you'll probably want butter...