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Old 04-17-2012, 06:37 PM
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Default Oil of choice?

What is the preferred frying oil for a older, over weight guy who wants to fry some fish?



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  #2  
Old 04-17-2012, 06:45 PM
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Cool cooking oil

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Originally Posted by dutchboy View Post
What is the preferred frying oil for a older, over weight guy who wants to fry some fish?
Forget what the self proclaimed experts tell ya- - if it ain't lard, don't waste your time. Nobody lives forever- - jerr
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Old 04-17-2012, 06:48 PM
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Lay out a piece of aluminum foil, spray with Pam, lay your fillets on half of the foil, season to taste, fold the other half of foil over the fillets and seal the foil edges. Put package on a hot grill for 5-6 minutes until the package puffs up like a balloon.

Almost zero fat, fillets stay moist, easy clean-up.We cook fish this way more than any other. Salmon fillets coated with garlic dill mustard- oh, wow!
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Old 04-17-2012, 06:50 PM
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I would think vegetable oil would the better healthier choice than canola oil.

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Old 04-17-2012, 07:03 PM
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Canola oil is a vegetable oil.
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Old 04-17-2012, 07:14 PM
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Originally Posted by dutchboy View Post
What is the preferred frying oil for a older, over weight guy who wants to fry some fish?
no healthy way about it. Just fry it how you want and drink water with it instead of beer....agh, screw it.. Have the fish and the beer!
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Old 04-17-2012, 07:37 PM
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Peanut oil is twice as good as veggie oil deep fried eyes.A1 don't forget the beardons cajun mix..
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Old 04-17-2012, 07:38 PM
Robert M Robert M is offline
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Expensive but probably olive oil. Not sure on peanut oil?
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Old 04-17-2012, 09:11 PM
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Here's a rundown on all oils.

http://mideastfood.about.com/od/tips...oking_oils.htm

We use peanut on our fishing trips for deep frying.
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Old 04-17-2012, 09:16 PM
fetchwillie fetchwillie is offline
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Quote:
Originally Posted by yarcraft91 View Post
Lay out a piece of aluminum foil, spray with Pam, lay your fillets on half of the foil, season to taste, fold the other half of foil over the fillets and seal the foil edges. Put package on a hot grill for 5-6 minutes until the package puffs up like a balloon.

Almost zero fat, fillets stay moist, easy clean-up.We cook fish this way more than any other. Salmon fillets coated with garlic dill mustard- oh, wow!

Ditto on this one. !!!!!!!!!!!
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