Oil For Frying

[adkel53]

G'day fish eaters,

Here is a hot topic for some debate!! What type of oil do you like to use when pan frying fish fillets (lizards, whiting, bream etc)?

I like peanut oil but would like to know what others use and why.

Cheers

Kel

[pelican]

XD100 less smoke , less friction when swallowing and sweet smelling exhaust. Edited May 4, 2009 by pelican

[joel99]

Olive oil! It tastes the best

[Dreamtime]

Cut the fillets thin (5 to 6mm), melt enough butter (don't burn it), add some cracked pepper, a little salt - you can add ginger and or garlic to suit your taste - cook them for 30 seconds, add fillets, then fry the fillets for 1 minute. Turn and cook for 30 seconds more. Squeeze some fresh lemon, a little garnish and enjoy.

My choice for the fillets is definately Mahi Mahi.

A nice fruity wine will be a great combination.

Cheers

Mariner

[WANNAFISH]

vegetable oil but not XD100 Pel. A bit expensive. HA HA

Edited May 5, 2009 by WANNAFISH

[Flightmanager]

For Asian style , Peanut oil , for Mediteranean style Olive Oil , for all others , Grapeseed Oil.

Ross

[achjimmy]

Cut the fillets thin (5 to 6mm), melt enough butter (don't burn it), add some cracked pepper, a little salt - you can add ginger and or garlic to suit your taste - cook them for 30 seconds, add fillets, then fry the fillets for 1 minute. Turn and cook for 30 seconds more. Squeeze some fresh lemon, a little garnish and enjoy.

My choice for the fillets is definately Mahi Mahi.

A nice fruity wine will be a great combination.

Cheers

Mariner

Mate that gets the gong for the most "mouth watering reply" i have ever read. All i need to do is catch the Mahi

[deano2233]

im with olive oil on this one.

[Evets]

Im with Mariner on this one.

Butter is far tastier than oil.

Heres a tip about cooking with butter - put a splash of oil into it the butter just after it has melted. It will help stop the butter from burning.

Steve

[diver1]

olive oil 4 me

[squid hunter]

depends on the fish

regards

Squid Hunter

[MikeyR]

Comes down to how you cook.

Extra Virgin Olive has a very low smoke point, about 160c which is too low really for frying . Anything floured or battered at this temp will absorb a lot of oil. Other grades have a higher smoke point but can add a lot of flavour which is not ideal. It's a personal like or dislike.

Butter is at about 180c and is "about" spot on, with a dash of peanut this is boosted over 200c which is perfect. Butter adds a nutty taste.

Peanut is ideal, but has some flavour, personally l like it. (mono unsaturated)

Rice Bran is brilliant if you can find it! Almost no flavour and you could use it in your diff! +250c burn point (mono unsaturated)

Personally love em all in the right dish!!!

mmmmmm fried fish