The Best Oils To Use When Deep-Frying Fish
NEWS
By MATTHEW LEE
The oil you use affects the taste and texture of the fish you’re frying. So, choosing an oil with a good balance between a high smoke point and minimal flavor intrusion is crucial.
With a smoke point of between 375 to 450 degrees Fahrenheit, canola oil allows you to fry foods at high temperatures without the risk of the oil burning or smoking.
This will ensure your fish achieves a crispy exterior while remaining juicy inside. Canola oil’s neutral flavor also lets the natural taste of the fish and seasonings stand out.
On the other hand, vegetable oil, a blend of various plant-based oils, boasts a similar smoke point range — between 400 and 450 degrees Fahrenheit — making it equally capable.
Vegetable oil has a neutral flavor, too. Since both oils are quite similar, your choice should ultimately depend on their availability, cost, and convenience while shopping.
