That makes sense...The oil floats on the water, and the particles settle into a layer between the two liquids. The fish eat that. Very clever. I guess the only problem would be heating one liquid but not the other.
Heat rises and lacking any significant mixing currents, (like a pump,) it won't go down. (A water heater works the same way, that is why the water coming out of the tap doesn't slowly get colder the longer you shower, but goes from hot to cold in just a few minutes.) And since the elements to heat the oil are near the top of the fryer, (where the oil is,) and not near the bottom, (where the fish are,) the fish may be a little warm, but not in any danger of being cooked.
True there won't be much convection , but they we demonstrating something else. That oil must be some new development. I think thermal conduction between the layers would be enough to overheat the goldfish water normally. This cooking oil was different. The guy is putting water (and ice) into the vat of oil at 162C . It should explode like in the frying pan demonstration outside , but in the vat with the goldfish underneath the water did not immediately boil and explode.
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