Lard for deep frying

It is fine for frying fish in skillet, don't know about deep frying. New studies hve shown that lard is safe for people. I slow fry my fish in lard, it is fine.

Flash frying is the secret to "fish"
I rarely fry fish in a skillet,feeding 5-20 just takes to long
My 50/50 Lard/Coconut oil mix has never gone rancid after 3-4 weeks without refrigeration
I filter twice and usually get 3 big cook offs out of a 2gal run of oil
My big "witch pot" takes 10 gal and I get three runs on it at a two day event

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Originally Posted by trypman1

It is fine for frying fish in skillet, don't know about deep frying. New studies hve shown that lard is safe for people. I slow fry my fish in lard, it is fine.

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Originally Posted by EnonEye

My grandmothers house always had a pot of lard sitting on the stove halfway melted. It was used for everything to give it "flavor." Green beans, eggs, fish, you name it. Nothing today tastes like that. You know what they say everything tastes better with bacon on it. Guess what stops us now is the obvious health benefits of not using animal fat. Boy I miss that kitchen.

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hmmm, my papaw and mamaw both lived till they were in their 90's. Worked their butts off with manual labor. Bacon, eggs, biscuits, ham, and gravy every morning for breakfast at 4:30. Nothing but lard for frying available. Neither smoked, but mamaw always had a "dip" of snuff. Guess the problem is not is the lard, but rather "lazy lard butts" and smoking...just saying :dono

Same with my gram and gramps! Dairy and hog farmers, ALWAYS cooked with lard and bacon fat! I’ll never forget our springtime smelt fries. Always cooked in lard. Both live into their 90’s.


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Have y'all checked the price of natural lard, lately?
:yikes

Butchering our own hogs put a lot of lard in the larder ( country folk understand ).Growing up,mom would put the fat in a larger pot,and render it down.The craklins would settle to the bottom,once the liquid was poured off,the craklins would be drained and cooled.A bit of salt was added and presto,homemade bacon bits.
I use lard nearly everyday,nothing beats the taste of food cooked in lard in an iron skillet,plus lard has no water in it,so it splatters much less than modern day oils.

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Originally Posted by drb

Fortunately that is not an issue. When peanut oil is heated to a certain temp (~300+) the peanut allergen itself is no longer an allergen. My children both have peanut allergies and both can eat chick fil a at will with graces from their pediatrician and allergy specialist. Weird, but we'll take it.

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My daughter has a peanut allergy and can not eat anything fried in peanut oil she breakes out immediately.

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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?

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Grew up the same way myself.


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Works well in a deep fryer--been there and done that! Don't tell my doctor though!