deep fryer oil

[WAeyes]

What is everyones favorite type of oil used for deep frying eyes. I have always used regular vegetable oil because it is cheap and I dont know any better. Looking to try something different. Why do like your favorite?

[Tennessee Jed]

I love peanut oil! It is expensive, but it holds up better at higher temperatures than vegetable oil. I also think it takes on the taste of the food better. Vegetable oil always seemed to have a light, filmy aftertaste, like it resisted the food's flavor.

I like to fry at 350-375 degrees, and I fry my fish a little less time than most people do, probably four minutes when I deep fry filets from 15-18" walleyes.

[JustLookN]

Try the Crisco with butter in the yellow can seems to work better than other butter flavored oils..good luck...Bob

[hoghunter]

How long is the oil good for? How many turkeys can you fry with the same oil? Thanks.

[Lundy]

I've tried canola oil, crisco,vegetable oil
but the best imho is peanut oil.
And if you have a sams club in your area it can be purchased
cheap.

[Mac]

You can get a lot of time out of good oil if:
1. you use a deep fryer thermometer or a fryer with a thermostat (check it out to be sure it is accurate)and never let it get above 370.
2. shake ALL the excess flour or batter etc off before you place the fish in the oil.
3. strain or decant off all the crud on the bottum between uses.
4. you're better off using good oil(peanut) and getting twice as much time with it as well as a better flavor.

[JustLookN]

I just use it (butter crisco) for walleye, etc, i use peanut oil for the birds...Bob

[Tennessee Jed]

As a rule of thumb, I will fry six turkey's in my peanut oil before changing it. Can't make up my mind if the first one or the sixth one tastes the best...

You can revive the taste of oil by frying peeled potatoes, supposedly. They soak up the previous taste, I am told.

Here in Memphis, there was a burger joint that supposedly used the same oil for frying burgers for over 40 years. When they changed locations, there was a big stink with the Health Department, who wouldn't let them take the old oil to the new location. So decades of flavor were lost forever.

[ankorklankor]

Peanut oil beats everything by far. Keep the temp no hotter than 375 and to remove the flavors/odors after frying the fish/turkey throw in a couple of batches of french fries.

Let the solids settle to the bottom and pour/siphon to your jugs and then refridgerate or freeze until the next time.

I've gotten as many as 5 turkeys and at least that many fish fries out of each batch and don't mix your turkey oil with your fish oil.

[Cangl]

Large quanity or thick batter, deep frying is quicker and you are able to brown both sides with out flippin.I like to fry them deep with Crisco. Canola oil yeeech, people say they can not taste it? Foods with a lot of fat do not take the flavor of the oil as much, unfortunately not walleye. I have had walleyes that taste like peanuts, the garnish anyhow.

[AquaMan]

I have been cooking turkeys this way for over 12 years and I do about 15-20 a year. As the other posts recommend, regardless which oil you use:

-Never let it get above 475. Scorched oil is worthless.
-Always let is cool in the COVERED cooker and strain it back into a clean container. Flies love the oil and will contaminate in short order.
-Leave the last couple of cups in the cooker and dispose. They contain smaller particles that cannot be captured by a strainer.
-Store the airtight container in a cool, dry place. Preferably your basement. If you have a freezer that can hold that sized container that is the best.
-Keep your cooker clean and do not scrub too heavily. It will bring out the metallic taste. Us e a very mild detergent in needed. Most can be wiped clean in side with paper towels. After a few cookings your pot will be well seasoned. The outside can be scrubbed since oil does drip down the side and gets gooey.

Because of the amount of birds I do, I use a high quality restaurant grade vegetable oil. You can get these from places like Sysco Foods in Roseville, Appertt Foods in St Cloud or other restaurant suppliers in your major cities. Ask for the better deep fryer oils and they can give you a list of the kinds that McDonalds uses to the kinds that the greasy spoons use. It makes all the difference in the taste.

I can get about 15 birds out of a 5 gallon jug. I do add about a quart or two after every 4-5 birds. I ever mix oils types. I never use used oil that has been sitting for more then 6 months. It is not bacteria I am afraid of since 450 degrees kills them all, but rather taste. The longer a used oil sits around the more chance it has to change its taste.

Enjoy!

AquaMan~~~~~~~~~~~~~

.·´¯° --- "It all begins and ends at the water's edge"

Eric@crowncomputerinc.com

[Mother]

As written in the old HERTERS cook books .
"The only oil to fry in is BEEF FAT !!"
Once done ,you won't go back , Unfortunatly it'll kill you.
Seriously , It is the fineset oil to use - extremely light
capable of temps. over 400 degrees ,does not soak into the
food or batter and can be used more often than most ,as it
does not take on the flavors or odors of items cooked in it.
One problem - it is impossible to find , you must render
it at home .
General recipes/process can be found on the 'net'
or your grandmothers cookbooks.

[WAeyes]

Thanks guys, I think I will give the peanut oil a try. Also thanks for the storage techniques.

[Gord]

Beef fat works great. oil never gets that fishy taste. you can use it later to cook other things without worrying about flavour transfer. There is a bad side effect tho, the spatters turn into grease spots wherever they land. a friend of mine tried using it in his truck stop restraunt. he was happy with the way it cooked food but he said his kitchen turned into a greasy skating rink. he never used it again. he went back to whatever commercial oil he was using before. oil spreads out and dissipates wherever it lands. it might even evaporate a bit. IMHO.. peanut oil is the best. Don't overheat the oil and be sure to stir the hot oil to ensure your thermometer doesn't give you a false reading because of hot spots.

[fatboy]

cook all my fish in lard.

[tpet96]

Plain Crisco. Can't really beat it. Hence where one of Central Ohio's favorite 'eye spots is named "Crisco Point"

[Heart Surgeon]

See you soon man.....