Re-using Frying Oil

[Ultralite]

What is yall's opinion or suggestions on reusing oil in a little (1 gallon) deep fryer after frying fish and potato wedges?

My only concern is that it will go bad from bacteria growth after sitting for a while.

Also what type of oil do you prefer to use when frying?

Thanks!

[Tracker123]

I use peanut oil. I strain and re-use until it begins to smell bad. I can tell from the smell.

[prefers shiners]

I use Peanut oil....any brand...it will not burn like other oils do....and, like Tracker said with straining, you can reuse it...as a side note, I use propane and a cast iron pot as it will hold heat good and I also heat my oil to 350 deg......I tried natural gas but it just does not get as hot as the propane.....

[bluethunder]

I use vegetable oil. Some say not to use oil over because of the carcinogens that come out of the fish when you cook them. To each his own. I won't use my oil more than twice.

[jig rig]

* Strain it through a few layers of cheesecloth to catch any food particles. Be careful with hot oil, though, because you can easily get burned.
* Shake off excess batter from food before frying it.
* Use a good thermometer to fry foods at 375°F.I use a inf-red temp gun.
* Turn off the heat after you are done cooking. Exposing oil to prolonged heat accelerates rancidity.
* Don't mix different types of oil.
* Store oil in a cool, dark place.
* Avoid iron or copper pots or pans for frying oil that is to be reused. These metals also accelerate rancidity.

HTH

[prefers shiners]

* Strain it through a few layers of cheesecloth to catch any food particles. Be careful with hot oil, though, because you can easily get burned.
* Shake off excess batter from food before frying it.
* Use a good thermometer to fry foods at 375°F.I use a inf-red temp gun.
* Turn off the heat after you are done cooking. Exposing oil to prolonged heat accelerates rancidity.
* Don't mix different types of oil.
* Store oil in a cool, dark place.
* Avoid iron or copper pots or pans for frying oil that is to be reused. These metals also accelerate rancidity.

HTH

I learn something new everyday....good comments, thanks JR.....turned 74 Monday.....you would think I learned it all.....hold on JR, no shiner comments....

[Ultralite]

Thanks! I really appreciate the input (as does the wallet). I'll give peanut oil a few tries, although it is a little more expensive, I agree that it is a better oil. I've only used it once while trying to recreate Chick-fil-a chicken nuggets (with limited success, but still very good).

[jig rig]

Hey UL,

Dad use to fry chicken on Saturdays and anything we could drag home growing up. It gave Mom a break and he would experiment with temp, oil, batter and such.
Guess who got to strain and put up the oil.

[MO Slab]

I only use oil once....usually Crisco veg oil in an electric fryer with temp set at 375....very easy....right temp is a must.