When it turns a nice golden brown, your fish is done. Smoke Point: 450 Degrees Benefits: Peanut oil is affordable, and it has a neutral flavor that won't affect the flavor of your fish. Grapeseed oil is also a good choice, and you can also use it for sautéing fish. However, there are some reasons not to use peanut oil for frying fish. Be careful that you don’t overcook batter-coated fish. This will allow the oil to reheat. Peanut oil is preferred, Crisco and lard are good alternatives for the peanut-allergic. When it comes to frying, neutral oils such as vegetable and canola are ideal for dishes where you don't necessarily want the oil to impart much flavor to the dish. Place the pieces on top of a wire rack that has been set over a shallow pan or baking sheet. To help you make the right decision, here are four types of oil that are excellent for deep frying fish, their smoke points, and a few reasons why they're good choices for your fish fry: Peanut Oil. General Frying. We like using heart-healthy oils like safflower oil and rice bran oil (which can be heated to almost 500° F). It can change for golden to dark brown very fast and when it does, the batter could be burned which gives it a bitter taste. Like macadamia nut oil, peanut oil is particularly high in monounsaturated fats. meateatingmilitaryman.com. The top oils for deep frying fish are peanut oil and canola oil. Test it again with a pinch of seasoning, or use a cooking thermometer, if you have one. Your email address will not be published. If you don’t have a wire rack, place the fish on a plate that has at least 2 or 3 papers towels on it. Take the catfish out of the buttermilk mixture and allow any excess liquid to drain off. Sources are split on whether to use a deep fryer or a dutch oven, but that's a matter of taste and what's on hand. To keep the oil temperature close to 350F – 375F, fry only two or three pieces of fish at a time. Best Oil for Deep Frying Fish. If you are cooking for a large number of people, set the rack or oven-safe plate in a preheated oven on a low setting of 200F to keep it warm. We have highlighted the best oil for frying fish in our table, but you still need to determine the right type of oil based on the dish you will be preparing. Canola Oil Many believe it is the best oil for frying catfish, in particular. Cool oil produces greasy fish and that adds calories so let a minute or so lapse between frying batches. When you remove it from the oil, give the fish a few minutes to drain. Plus, peanut oil prevents flavor transfer. Too many pieces of fish will keep the oil from quickly reheating. Other great choices are peanut oil, sunflower oil, or canola oil. Each piece that goes into the oil drops the temperature. Peanut oil has one of the highest smoking points and is great for frying Asian food or any preparation where its flavor will complement the finished dish. Next, add the … You just want to make sure that … The best choices for frying and deep-frying fish are oils with higher smoking points. Heart-healthy oils like safflower oil and rice bran oil are perfect because they can withstand frying temperatures of almost 500° F. You can also look to peanut oil and sunflower oil if you’re frying at 450° F, or canola oil and vegetable oil to keep temperatures around 400° F. Looking for the best pan for deep-frying on the stovetop? Olive oil, if light … Although high in monounsaturated fats, it … Step 2: The Fryer. Moreover, it does not absorb the flavor of food, so you can fry different foods at the same time. The other option is to let people start eating the side dishes and serve the fish in batches as soon as it’s ready. They will soak up a lot of the oil. batter for a texture that will be light and crispy. Some oils are better suited for deep frying than others because they have a high smoke point—the temperature at which the oil starts to smoke and turn acrid. It is also very popular for deep-frying due to its neutral taste.