Thread: Fish Grease

About every 6mo. or if something happens.

I screen/drain mine back into a 1-gallon container and place back into freezer. I keep 1-year and resue with no problems. That's peanut oil so not sure if you're using other types.

I use the clear deep frying oil from Sams Club in 35 lb. container
in a cajun fryer no trouble.

Usually about four times, I hadn't thought about freezing it going to try that, also add a chunk of fresh potatoe in fryer while cooking will help keep oil clear

It depends on what kind of Grease or shortening you are using. I normally always get atleast 3-4 fry's out of my grease. It all depends on how you take care of it while cooking. I normally always throw a small batch of taters in the pot after cooking the fish also, seems to clean up the grease a little. I also Have a strainer looking wide spoon that I dip any corn meal left in the bottom after every batch. If you don't get your cornmeal off the bottom it will eventually start to burn or scorch your grease. I am going to try and attach a picture of my cornmeal gitter....

Here is a pic I found of my utensils. I got both of them at the U.S. Foods store over in Salem Brian. The wider one that looks like a strainer works perfect for getting the cornmeal off the bottom of the pot. After every batch I swirl the grease and all of the Cornmeal left behind in the pot gathers in the center, then i just take a big swipe and get it out. Just thought I would share a little tip to preserving your grease to the fullest extent....