For this feast, I fry the fish outside in a cast-iron cauldron. I procured an enormous, beautiful cauldron at great expense, but all you need is a basic tripod and a cast-iron cauldron or—although it won’t be as charming–a standard outdoor deep-fryer. You can sometimes find cauldrons cheap online (see Sources) or at flea markets, rummage sales, or auctions. Cast iron is heavy and will incur a significant shipping charge, so research shipping charges before you hit the “buy” button. If you can find a used one, even better. Any cast-iron cooking vessel gets better with age.
Because of the potential danger involved with wood-fire cooking using heavy equipment, I highly advise that you buy a sturdy, well-anchored tripod that can handle the weight of the oil-filled cauldron. Look for one that has legs made of single-piece steel at least 1/2 inch thick, and avoid those with two-piece, collapsible legs, which can be dangerous. Try to find a cauldron with a lid, as the lid will help you control the heat of the oil.
Kettle cauldron (size 20 for groups of 40 or more; see Sources), or other large hanging pot
Kettle stand or heavy-duty tripod (see Sources)
Long-handled Chinese frying strainer (also called a spider)
5 to 6 bundles seasoned hardwood or twelve 15.7-pound bags mesquite natural lump charcoal
Kindling and newspaper
Infrared thermometer