Does anyone still fry fish in Crisco?:dono
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Does anyone still fry fish in Crisco?:dono
All the time. Sometimes liquid. Sometimes solid.
BTW: The only dumb question is the one that isn't asked.
Thats what i was wondering about the "solid".Ive been all liquid for at least 20 + years.The last person that i know who cooked fish in the solid Crisco was my grandmother's who have long past.Quote:
Originally Posted by jigflinger
Still use pure hog lard, too. Mostly when the wife ain't around and can't tell my doctor.
I havent used hog lard in decade's either,,,,but i ve thought about it a # of times.:yikesQuote:
Originally Posted by jigflinger
Your better to use the lard rather than Crisco! Only use when you hafta cause that crap is REALLY bad health- wise.
Ive been using vegetable oil and peanut oil for a long long time.Peanut oil is getting way pricey!
Know what you mean about being pricey. I like to use cotton seed oil, too. But it is getting scarce during the summer and it is pricey, also.
Yup! +1Quote:
Originally Posted by jigflinger
Butter Flavored Crisco..Yep
Haven't used Crisco in quite a while, may have to try it again. Been using peanut oil for years. Never did try lard though. Wife still uses lard for her pie crust. Best stuff around!
I think in time it will found that lard is better for you than the highly processed oils. We switched from magarine to butter several years ago and our cholesterol is better. Use lard in our corn bread also. How many oils have came out and were suppose the the best thing since sliced bread but now the say don't use.Quote:
Originally Posted by BULLFROG-1
I like all natural, but with limits.
What none of the so-called healthy oils tell you is that they are very little better for you than the traditional frying and deep frying oils and fats were, once you cook em. I grew up on lard which my mother rendered herself, when my folks butchered their meat hog. Most of those folks now in their 90's did, too,if you stop and think about it.
Actually the best deep frying oil for not giving or holding an off taste is rendered beef tallow. Gotta agree about lard for pie crusts, and rendered chicken fat (schmaltz in Yiddish) makes pastries to die for.
It is really far more unhealthy to scrimp on one's exercise than to worry too much over which oil or fat is healthiest to fry with, if you are going to fry foods at all.
I use the solid Crisco for camping trips. Easier to transport.
Canola oil is my choice Peanut oil is too heavy also pricey.
Quote:
Originally Posted by no1son
I agree, after making meat candy I like fry up some fillets with a little cracked pepper. Pork fat rules :ThumbsUp
My grandmother cooked her fish outside in a cast iron wash pot over a wood fire with lard. The best fish I ever ate. She would not cook fish in the house because of the smell.
My mother cooked everything in the kitchen; she even rendered her own lard there and that is where my folks cut up the butcher hog, too, when they were on the farm and still able to do their own kill. She had to learn to like eating fish after she got married, but never adapted to any strong flavored fish. She came early to liking fried crappies, bluegills and even pike though, but only if filleted and skinned. Back on the farm we cleaned our fish in the grove, with the farm cats and the family dog cleaning up behind us. My mother always demanded that fish come to the house pan ready.
I do not mind the smell of frying well handled meat or skinned fish myself. But then I do not mind the smell of cooking cabbage either, or garlic or onions for that matter or even well and properly cleaned chitterlings. To me those are all homey things.
My family-from old Louisiana roots around Alexandria and Marksville, used hog lard lit with a kitchen match when ready to fry, as long as I remember. The new generation is changing.
fresh bacon fried in hog lard with homemade pancakes , got to go , headed to cracker barrel . not the same but as close as I can get tonight .:highfiveQuote:
Originally Posted by BULLFROG-1
Like peanut oil but my sister in law can't use it. But wait that is one way to get rid of her:yikes:biggrin teach her to be such a prune.. We used lard for years and it did better. But we killed our own hogs and cooked the lard down and out came those cracklins for cornbread. Man they were so good. And we used the big cast iron pot to cook the fish in. I have 2 of these left . May have to give it a try wood fire and lard.
And here I have baked chicken for supper.:dono
Pete
Lard is best flavor-wise, but I still use solid Crisco shortening when I deep fry fish most of the time. I would say I deep fry my fish maybe 1 time in 10 now. Do a lot of sautéed and a lot of baked/broiled for health reasons, but every now and then I get a strong hankerin for some deep fried goodness!