Fried fish on French fries.

The Best Oils To Use When Deep-Frying Fish

NEWS

By MATTHEW LEE

A platter of deep-fried fish with bread slices.
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.
A person pouring oil into a pan.
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.
A freshly fried fish being fished from oil with a spider spoon.
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.
Bubbling oil.
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.
Oil being poured into a pot from a bottle.
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.