Cooking oil

[Fish For Fun]

We use the Frying Oil from Sam's Club, when finished with fish add several potatoes sliced thin. This will take any fish taste left in the oil out, strain with a funnel and a coffee filter and refrigerate. You can use it 4-5 times easily as long as you do not over heat it.

[Boatnut]

Originally Posted by perchjerker

I use a wok.

takes very little oil. I dont make fish for the whole neighborhood lol

I would probably take me 2 years to go through 4 gallons of oil

I use a wok too....when i'm stir frying. deep frying = lots of oil!

[PuddinHead]

I think I posted this before, but here it is again....I use to deliver vegatable oil to a independent bottling plant in Tn. that bottled it for [most] all cooking oil companies, and just put their company labels on the bottles.
Vegatable oil is the same inculding the highest price to the lowest price, so save some money and buy the cheapest veggie oil on the shelf.
I use the cheapest fresh veggie for every fish fry. Peanut oil makes my wife sick, plus it's to dang high anyway, imo.

[perchjerker]

Originally Posted by Boatnut

I use a wok too....when i'm stir frying. deep frying = lots of oil!

no need

I can deep fry and feed 4 in a cup or less of oil in a wok.

if we are talking about feeding a crowd thats totally different. But just for everyday cooking for the family the wok works perfectly for deep frying with a minimum of oil, so I use fresh oil every time, no old oil in my kitchen

[Campcountry]

My brother in law is a cook at a fish restaurant and according to him the fish is better fried in oil that has been used a few times already. So, re-using your oil is a good thing.

I use canola oil, filter through a screen coffee filter, and change after 6 to 8 fries.

[perchjerker]

Originally Posted by Campcountry

My brother in law is a cook at a fish restaurant and according to him the fish is better fried in oil that has been used a few times already. So, re-using your oil is a good thing.

I use canola oil, filter through a screen coffee filter, and change after 6 to 8 fries.

seriously, I dont know how my fish could be any better.



if thats the case, why ever throw it out???

[Campcountry]

Perchjerker, If I was using just a cup of oil like you I would change every time too as it would not be worth the trouble to filter the oil.

The point is that there is nothing wrong with reusing your oil many times over and it is economical too. Especially with canola oil with a high smoke point that does not transfer food tastes or add a taste to the fish.

[eriksat1]

Originally Posted by 4JawChuck

After all the negative things I've read about Canola oil I did some research and found a far superior inexpensive (compared to peanut) oil.

We don't even have canola in the house anymore...

Ok I'll bite, what is so bad about canola oil? That is what I use.

[Boatnut]

Originally Posted by perchjerker

no need

I can deep fry and feed 4 in a cup or less of oil in a wok.

if we are talking about feeding a crowd thats totally different. But just for everyday cooking for the family the wok works perfectly for deep frying with a minimum of oil, so I use fresh oil every time, no old oil in my kitchen

I'm sorry but you must have your terminology mixed up. you can NOT DEEP fry with one cup of oil. you may be able to stir fry, saute etc, but it's NOT the same. Quit arguing with me or I'll call in the mods LOL

[Fish-er-man]

Originally Posted by fishnuts

How many many fish fries do you get out of you cooking oil, and how do you keep it in between uses?

Think I had 5-6 before I cleaned the kettle and put the old oil back in....yes I put the old oil back in a clean pot. I keep it covered at room temperature. No I have never gotten sick from it. Priced out peanut oil this year and where we shop it was not that much more then the rest of the oils. So I started using that this year and I like it. Oil does not bubble up as much from the egg and batter like other oils. Good luck finding out what works for you.