Seriously, the electrics are easier to use. It should have a good temperature regulator, but a frying thermometer is still useful. If the fryer doesn't have a good cover, get one of those circular fry-screens with a handle. That will stop spatter and oil droplets from drifting all over the place.
We used clean lard or oil, but Never use grease used for fish with any other product. (We no longer fry, but I think we still have fryers in the basement)
The secret is to have the oil very hot so that it doesn't absorb into the fish or chicken or whatever (of course there are those who like that greasy taste).
Oils used vary with taste. Olive oil is popular in Europe and is being used more and more here in the States and Canada. Diet-concious use vegetable oils but the diet gurus are finding out that olive oil is as good or better. Lard is a favorite with others.
Mcgrath, I believe some of the fish and chips places in Britain use 1/3 beef suet and 2/3 lard.
Old method for checking temperature. If a 1" cube of bread browns golden in 40 seconds, the temp. is 390 degrees F., if it takes 60 seconds, the temp. is 370 degrees F.
Uncooked foods such as fish fillets, breaded fish or chops, potatoes will take 4-8 minutes. Always fry in small batches to avoid cooling the oil. Pre-cooked mixtures take only 1-2 minutes.

Fish- a good place to start (beginner's mistakes will show up rapidly).
1. dry fish with paper towels
2. Batter. Sprinkle with salt, dip in flour, egg and cracker crumbs (in that order). Some like salt mixtures with various herbs, chili powder mixes, etc.
3. Fry in deep fat at 370 degrees F.