I've been using Wesson veg. oil in my cast iron skillet, but wondered if there is a "better" oil to use when pan frying or deep frying fish ? Also can used oil be strained and reused and if so for how long ?-Thanks
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I've been using Wesson veg. oil in my cast iron skillet, but wondered if there is a "better" oil to use when pan frying or deep frying fish ? Also can used oil be strained and reused and if so for how long ?-Thanks
Soy Oil is about the best I ever used, but it's kinda costly..
I'm partial to Peanut Oil.
Pure Hog lard !
I've used Canola oil, and it was fine. Currently use Peanut Oil.Quote:
Originally Posted by kyron4
General concensus is - Oil can be strained & reused ... probably best if kept refrigerated. (there's a thread on that, on here somewhere)
One downside to doing that, though, is if you have consumption advisories on the fish, since the contaminants are generally in the fat, skin, or innerds of the fish ... and your oil may collectively leach these contaminants from the fish.
... cp :cool:
If you can eat peanuts or other nuts with out problems with you stomach (bowels) then peanut is fine. Be aware some people are allergic to peanut oil.
I agree,,nothing beats good ole hog lard for frying fish!!!Quote:
Originally Posted by Uncle BS
I use whatever is on sale
Wesson Canola oil, if you can keep temp below 400 degree. I try to get 325/350 depending on size of fillet's.
Yes. Yes, Yes!!!Quote:
Originally Posted by xring
Peanut erl here. because of its expense I strain and keep in the freezer. I'll buy 3 gallons for the turkey at Thanksgiving and that will last me the entire coming year. Whatever's left over the following Thanksgiving I pour out onto the ground.
Our church does 7-8 fish fries a year, cooking 150-220 pounds of fillet each time. We get our oil from a local butcher shop, it's labeled liquid shortening, basically liquid lard. It comes in a 5 container for around $30-$35. Alot cheaper than peanut oil and we don't have to worry about any allergic reactions.
As far as reusing oil, you can put a peeled irish potato in the oil after cooking and let it fry for awhile, it will help absorb most of the impurities. We don't do it at the church, but I've done it for my turkey frying oil at home.
Use canola oil or crisco and add a couple of tablespoons of bacon grease sometimes.
Good question !! I now know what oil to use when I cook crappies. Next I have to find out how to catch em.
Soy Oil is the best if you can afford it. I used it a lot, but the price just got too high. We use Crisco now.
peanut oil for me, after i fry a couple batches i fry some french fries it seems to clean the oil up a little bit. and after it cools down i strain it and put it back in the container.ready for the next fish fry....
Cotton seed oil. It doesnt retain taste you can cook fish today. Chicken tomorrow and veg the next day. Only place I've found it is bass pro. I have a deep fryer that I just leave oil in. And clean about once a year
Cotton seed oil is my choice. I get it at Gander Mountain or Academy Sports.
Question that kind of goes along with the thread; What do ya'll use to strain the oil? I have used paint strainer's that worked fair.
I use canola oil for deep fat frying, have heard peanut oil is better, but that stuff costs. Normally I can strain it (plain old wire mesh strainer) and get 3-4 batches out of it. Best is 2nd or 3rd batch when it has darkened up slightly, seems to brown the fish better and actually taste better too.
For pan frying you can't beat bacon grease, with butter being a close second.
Peanut or Canola for me.
Crappie or walleye oil YUM YUM:biggrin:biggrin:cheers2 peanut oil has highest burn temperature followed by vegetable oil( which is just soybean oil)
I use peanut oil as well
I like Canola oil with a little grapeseed oil added....Grapeseed oil cuts the bitterness out of any oil.
i use soy oil or rice bran oil. always strain it through a paint strainer then put it in the jug for the next time. usually get 4-5 cooks before i throw it out and start with new oil. wife is very health-conscious and complains when i re-use oil, but i keep doing it and she keeps eating em'.
Like some here said Canola oil is best for the price. Peanut oil a little pricy and its too heavy even if it will take higher heat. Steve48 said keep heat low 325 to 350 and strain used Canola oil, several uses if not burned , strained after cooling and kept refridgerated. I cook lots of fish with no complaints using off brand Canola oil. My tip to help newbie cooks using outdoor fish cookers is to toss the thin aluminum pans and buy a heavy cast iron pot. THe heavier pot holds heat at right temp easier without burning oil.
Peanut oil and soybean oil. In that order.
I really like peanut oil, but soybean is plenty heat resistant and neutral.
Some people feel that peanut oil is too flavorful for light fish like crappie, but naw... I like it.
MolBasser
Olive oil for me. Peanut oil is a second and I keep it from the turkey fries I have. Recycle it and keep on using.
Ya'all ever try Butter Flavor Crisco. Makes fish taste buttery, I only use like 25% with regular oil.
Butter flavored Crisco is all I have ever used for Years. Then one day wifey gets on the health kick. Now it's Peanut oil. She aint always around Every time I fry up some Crappie. Then I get to go back to the good stuff.
X2 :cheers2Quote:
Originally Posted by MolBasser
Actually if you use a small fryer like a Fry Daddy or something about that size give peanut oil or any oil a try. Whatever you do try in small batches before going pro with 5 gallons of oil.
Peanut oil has the best flavor to me.
Well i would say the brand isnt near as important as keeping the temperature constant. Easier said than done. if your temp is too low then the fish will come out greasy and spongy, get it too hot and your oil will burn and the fish will come out discolored with burnt batter or breading on it from the bottom of the pan. But i get whatever canola oil is on sale and monitor the oil temp closely. never had a complaint and been doing fish frys for years...some around 100 guests. might not sound like alot but when your the only one cooking it makes for a looong day.
:hesaidQuote:
Originally Posted by NIMROD
I'm totally surprised that none of the smart butts on here have said HOT yet, LOL. I have used the butter crisco and OMG good. Usually I just use the oil that I have deep dried a turkey in, its a differant taste cause the oil is seasoned.
Our preference is peanut oil, but will use vegetable oil in a pinch. Like has been said, the temp is the most critical aspect. I always filter the oil when cooled and can reuse it most of a season before it gets too dark/dirty. I filter with a funnel and filters from Bass Pro. Really helps lengthen the life of the oil. If you stick with just fish and fries, that also helps to lengthen the life of the oil. The cheese sticks, poppers, or antything with a filling, will ruin your oil in a hurry!
Use a Waring Pro electric for small batches and a propane fired fryer from Bass Pro for large batches.
I use pure peanut oil. I'm definetly no expert but it seems to work. My wife gets grouchy if there is not fish in the freezer and gives me orders to go fishing. I must be doing something right!!
Peanut oil:dono
I like Cisco for shallow fry or peanut for a deep fry for a group.
If safe fo all concerned-Hot peanut oil is best. Veteran of way too many LA political fish fries! They know how o cook better than any folks !