Best Oil For Frying

[rollineyes]

I used to use the Shorelunch Miracle Peanut oil, but lately I have been having some problems with it. Shortly after the oil gets hot, about 350 degrees, it begins to break down, forming black chuncks that stick to the bottom of the pan. I also taints the taste of the food. I can tell as soon as it starts to happen because I can see puffs of white smoke coming from the oil. I see the ingredients say it is a blend of veggy oil and peanut oil. I have a couple of fish fries a year and really need some input as to what oil works best.

Thank You!

rollineyes

[irvingdog]

I always use Safflower, and I never use iron pans. Iron pans will impart sulpher molecules into oil, giving a bad taste. It also leaves the oil in poor shape for the next fry, if you are going to re-use it. (mind you, I'm talking deep-fry) The iron definitely holds heat better, allowing for more stabile temps when you cool the oil by adding fish or potatoes to the oil, but I just turn up the heat for a minute to counter-act this. Always use a thermometer. It sounds like you already are.

Vegetable shortening is also pretty nice stuff.

[Whoaru99]

I like pure peanut oil.

Lard is nice too, , but I don't often use it.

[BobT]

I like to use left over bacan fat. It solidifies like lard for easy transport and adds a little smoke flavor to the fish.

Bob

[NEANGLER]

crisco shortening, lard and peanut oil are my favorites.

[1Yogi]

Smoke point is the problem with deep frying oils. Smoke Point being the temperature that the oil starts to burn off at.

Peanut Oil is used and recommended for having a high smoke point. It is also expensive for Frying.

Corn Oil also has high smoke point and is a wee bit less spendy.

Safflower and Canola Oils smoke at lower temperatures than the previous two and are a heathier alternative.

Any fats that are from animal products (This includes Butter) will smoke at much lower temperatures than Vegetable Oils. More over they are bound to impart flavor into the final product. Someone already stated they liked the flavor bacon grease adds. Animal fats will degrade your frying oil significantly and cause it to smoke more quickly.

Personally when frying a Turkey I find it cumbersome to store the oil and don't fry one often enough to justify getting a Filter. That being said if you filter your Fry Oil and do your best to prevent animal fat from contaminating it you can use it for a long time.

[freddie]

Lard, shortening, bacon grease. Fresh walleye deserve the best.