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Like peanut oil but my sister in law can't use it. But wait that is one way to get rid of her:yikes:biggrin teach her to be such a prune.. We used lard for years and it did better. But we killed our own hogs and cooked the lard down and out came those cracklins for cornbread. Man they were so good. And we used the big cast iron pot to cook the fish in. I have 2 of these left . May have to give it a try wood fire and lard.
And here I have baked chicken for supper.:dono
Pete
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Lard is best flavor-wise, but I still use solid Crisco shortening when I deep fry fish most of the time. I would say I deep fry my fish maybe 1 time in 10 now. Do a lot of sautéed and a lot of baked/broiled for health reasons, but every now and then I get a strong hankerin for some deep fried goodness!
