I've been a peanut oil man and I need to replace my oil in my bayou classic fryer soon and I'm thinking about making the change to beef tallow primarily for health reasons.
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I've been a peanut oil man and I need to replace my oil in my bayou classic fryer soon and I'm thinking about making the change to beef tallow primarily for health reasons.
I would think you would want to discard it after every use and that would be expensive! You could try avacado oil, that has a 500+ smoke point but pretty dang expensive if you need multiple gallons. Personally I would keep using the peanut oil when you want to treat yourself to a good fish fry but bake,air fry, blacken on the more occasional cooks to be healthier. I use my air fryer 90% of the time and only deep fry a few times a year now and use the cheap canola or vegetable oil. Plus if you're feeding others with a peanut allergy that might cause a big problem.
The guys that I’ve watched on YouTube that use beef tallow shallow fry in a pan, similar to the way I’ve pan fried with butter.
What would be the reason to discard after every use? Some restaurants around here use it and I know they wouldn't discard it.
If it's the kind of fryer I'm thinking of its probably outside or not in a controlled environment. It's 100% your choice what you use.Quote:
Originally Posted by speckfinder
we rarely fry fish . so I really don't know the correct answer , luck to ya sir