Thread: Lard for deep frying

Forgot to mention I like the rice bran oil from Riceland. Its really good.

Originally Posted by Abu65

Forgot to mention I like the rice bran oil from Riceland. Its really good.

This is true. Has a higher scorching temperature and also one of the very few oils that does not transfer taste to your food so you can appreciate the seasonings in the meal and fish moe betta!

Canola oil

If I'm frying in a skillet I'll use Canola & if I'm deepfrying I'll use the peanut oil.

I usually use peanut oil. But now and then I fill the fish fryer with lard. Love the taste of fish fried in lard. Never had a problem using it in my deep fryer. I strain it like I do my peanut oil and then put it in a container and then into the fridge in the garage. When I reuse it, I just add a little more to it.

I would not suggest using lard in a deep fryer. It has a 370 degree F smoke point temp. This means when you are deep frying your fish at 375 degrees, the oil will be smoking.

Here's some good infomation on the various types of oils and their best uses -- as well as the smoke point temp.
Smoking Points of Fats and Oils, Cooking Oil Smoke Points, Whats Cooking America

Growing up,we butchered hogs,in those days lard was valued as much as the meat.We cooked everything with lard,including deep frying,but mostly in black iron skillets,not deep fryers.Yep,I sure miss the smell and taste of lard cooked food.........oh,sorry.....what was the question?

Originally Posted by Yaker

Growing up,we butchered hogs,in those days lard was valued as much as the meat.We cooked everything with lard,including deep frying,but mostly in black iron skillets,not deep fryers.Yep,I sure miss the smell and taste of lard cooked food.........oh,sorry.....what was the question?

Grew up the same way myself.


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When I was a kid, lard was all anybody used, it was all we had. Maybe I should try it again. We use Crisco oil now.

An old man once told me that when he was growing up in late summer it was no problem to catch fish, they didn't because the hog lard was gone or had turned rancid and they couldn't afford to buy any. They waited on fall for hog killing time.