Dockside Chat - When you deep fry fish do you use the oil just once?

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RussH
04-02-2012, 03:15 PM
We like to deep fry yellow perch but it seems like such a waste and expensive to use the oil just once. I would think you could run the oil through a coffee strainer or a regular strainer to get the pieces of gunk out of it.

We use strickly canola oil but my wife says you can't use the oil again. Restaurants use oil over and over again, so I know it can be done. Do you guys use the oil just once? If not, what do you put it in and how do you store it to use it again?

Russ


twentynine
04-02-2012, 03:16 PM
No! Plain old Louanna vegetable oil, chunk it when I am done.

Bayslayer
04-02-2012, 03:26 PM
I pour mine back into a plastic container, or the container it came from, freeze it, and re-use it.


adimice
04-02-2012, 04:54 PM
Cool it, strain with sieve, pour into qt canning jars and refridgerate.

weatherman
04-02-2012, 05:01 PM
I have the Emeril fryer with built in filter system; sucker is the coolest "non-commercial" fryer I have ever used. It stores the oil in a container in the unit, has a heating coil that sits in the oil (so it doesn't burn the loose breading), and a good top. I use the oil a number of times (it tells you when to change oil), and it is still good. Our son saw it in an Emeril exhibition in Birmingham, got me one, and we love it!

KJS
04-02-2012, 05:25 PM
Good grief guys. Of course you can re use it.:roll:roll:roll

triumphrick
04-02-2012, 05:35 PM
There should be no problem using it anywhere from four to five times.....as long as it has never burned..or been heated to over 425 degrees...

Also, i keep my fish cooking oil separate from other oils..

semperfifishing
04-02-2012, 05:39 PM
Of course you can re use the oil!
I fry my fish....then pour the oil back into my truck engine where I got it from.

10-W-30 weight really adds a nice crispness to crumb fried trout
Tangy too.. especialy if you have over 5000 miles on it.

Brad1
04-02-2012, 06:03 PM
I use peanut oil. I filter it and put it back in the container it came in and store that in the fridge. I only re-use it several times. I use to fry a heck of alot of fish up until the time I sold my Erie boat. Walleye and perch. Had some great perch fish fries. Fried fish don't get much better than yellow perch.

A real easy to use coating is "Fryin Magic". In the grocery store in a tan colored box.

cedarholm
04-02-2012, 06:10 PM
I use peanut oil. I filter it and put it back in the container it came in and store that in the fridge. I only re-use it several times. I use to fry a heck of alot of fish up until the time I sold my Erie boat. Walleye and perch. Had some great perch fish fries. Fried fish don't get much better than yellow perch.

A real easy to use coating is "Fryin Magic". In the grocery store in a tan colored box.

Best I've ever had.

I fry outside on the BBQ in a big cast iron skillet.

2 minutes per side.

catfever24
04-03-2012, 04:01 AM
There should be no problem using it anywhere from four to five times.....as long as it has never burned..or been heated to over 425 degrees...

Also, i keep my fish cooking oil separate from other oils..


X2 :thumbsup:

Classic25
04-03-2012, 05:02 AM
Of course you can re use the oil!
I fry my fish....then pour the oil back into my truck engine where I got it from.

10-W-30 weight really adds a nice crispness to crumb fried trout
Tangy too.. especial if you have over 5000 miles on it.

:rofl::rofl::rofl::rofl:

oceandansar
04-03-2012, 05:04 AM
just dont overheat it

Halfmoon
04-03-2012, 05:16 AM
Someone said after frying a turkey in peanut oil he adds an egg white to preserve it for the next use ;?

CrankTroller
04-03-2012, 05:29 AM
When I was in college I worked for an on sight catering company at special events throughout the mid-west. We cooked for bands, events, movie sets who ever asked. More than once we had multiple events in a day where we would re-use oil at different sites. The owner/chef told me for home use as long as you do not burn the oil and strain the food particles (so they do not rot) out of it once it has cooled you can re-use the oil for up to 6 months. It has never been refrigerated. I just use the gallon container from the oil, an oil filter with a fine coffee filter in it and it works great. I have done this for the last 20 years without an issue. One thing I do is that if I had a fish fry I always cook my fish last, then the next time I use the fryer, I will take a small batch of fries I don't mind losing, fry them up and discard them. This takes the flavor of any fish out of the oil, which was present from last time. I always cook my fries first, then fish last. My fish always comes out great with no residual taste in the fries.

msumoose
04-03-2012, 06:25 AM
Ditto, use fries to clean oil. Potatoes soak up residual tastes left in the oil. I used to cook fish on a large scale a lot, we'd get new oil 2x per year...

Just save a handful of fries for the end....

starmonk
04-03-2012, 06:50 AM
10w-30 is a lot cheaper than peanut oil these days...

fishingfun
04-03-2012, 07:22 AM
I have a fry daddy (or something like the fry daddy) and it has a plastic top. I don't even strain the oil I just put the whole thing in my garage frig. Its good for about 3 or 4 times cooking battered products. If I'm just cooking french fries it last alot longer. I also use peanut oil as it fries much better.

Jus Teasin
04-03-2012, 07:50 AM
I have a Fry Daddy also (love it BTW), and I'll usually change the oil after cooking fish 2 times, but I can get 4-5 times usage for potatoes.

catfever24
04-03-2012, 10:27 AM
When I strain my oil I use a paint strainer. I have a large funnel and the paint strainer fits in it perfectly. Then just toss the strainer and your done. I`m gonna have to try the french fry thing.

KJS
04-03-2012, 10:32 AM
Guys, if you want to improve your french fries, drop some lard or beef tallow in the oil. The fries are a gazillion times better.;cool;

Boataholic
04-03-2012, 10:51 AM
Russ,
excellent advise so far. Of course you can re-use. Do not bring the oil higher then it's smoking point. Strain or filter after using. (cheesecloth works ok). I used to use Peanut oil but due to high price , I switched to Sam's Club "clear frying oil". According to Cooks Illustrated magazine, oil will last longest if stored in the freezer. 2nd best is in the 'fridge and 3rd best is in a cool, dark place.

HOTSPOT
04-03-2012, 10:57 AM
Ditto, use fries to clean oil. Potatoes soak up residual tastes left in the oil. I used to cook fish on a large scale a lot, we'd get new oil 2x per year...

Just save a handful of fries for the end....

x2 on the taters for cleaning

shemstreet
04-03-2012, 11:37 AM
I get 3-4 times out of canola oil strained after cooling, then refridgerated. I did notice in my last batch, made with a lot of bread crumbs for the coating, that it tasted burned so I tossed it. Back to House Autry, Zaterains, or maybe just some cracker crumbs. Heard of the potato trick and used to make waffle fries to go with the fish. I think it may have helped a little.

chuckb
04-04-2012, 12:24 PM
Guys, if you want to improve your french fries, drop some lard or beef tallow in the oil. The fries are a gazillion times better.;cool;


All I use is lard. I have alot of people question this but when they eat whatever is being fried they become a believer.

CayoHueso
04-04-2012, 01:52 PM
If I'm cooking fresh fish, I want fresh oil.

fishingfun
04-04-2012, 02:03 PM
When doing french fries you have to cook them half way and then remove them from the oil. Wait 5 min then cook them the rest of the way and they are much better.

notgottaboatyet
04-04-2012, 02:41 PM
I'm writing all this down dammm I love tht. I got a frier a long while back, its still in the shop waiting for a reason to use it.

shemstreet
04-05-2012, 06:52 AM
Just watch it on the lard/beef tallow, some fryers do not want you to use solid fats in them, only oils.

Agree it would make for better flavor though. Also bacon grease.

Johnny Dreamer
04-05-2012, 07:21 AM
When doing french fries you have to cook them half way and then remove them from the oil. Wait 5 min then cook them the rest of the way and they are much better.

The double drop. An absolute must.

starmonk
04-05-2012, 07:30 AM
All I use is lard. I have alot of people question this but when they eat whatever is being fried they become a believer.

I asked a friend's grandmom years back why she used lard to fry and not veggie oil. She said - "At least ya know what's in it".

JEFF6920
04-05-2012, 07:33 AM
I use peanut oil and if you have a way to strain it you can use it many times if you dont burn it up

ufg8rmike
04-05-2012, 08:42 AM
I picked up some strainers on eBay used for filtering bio diesel. They come in several different Micron sizes. You can get a large particulate filter to catch the big stuff then move down in size for the filter directly underneith. They fit on top of a 5gal bucket and nothing could be quicker, just dump the oil in the bucket, strain,.and put the lid on.

Boataholic
04-05-2012, 10:03 AM
I use one of these to strain my oil. I have a "V" bottom outdoor propane fryer, so no need to filter everytime. Works well although it takes awhile to run the oil through the paper filters.

http://www.cabelas.com/product/Eastman-Outdoors174-Oil-Funnel-and-Filter/746166.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch%2F%3FN%3D%26No%3D20 %26Ntk%3DAllProducts%26Ntt%3Dfryer%26Ntx%3Dmode%25 2Bmatchallpartial%26WTz_l%3DHeader%253BSearch-All%2BProducts%26WTz_st%3D%26WTz_stype%3DSP%26form _state%3DsearchForm%26search%3Dfryer%26searchTypeB yFilter%3DAllProducts%26x%3D0%26y%3D0&Ntt=fryer&WTz_l=Header%3BSearch-All+Products

ufg8rmike,
how long does it take you to filter your oil and how much oil? What size micron filter?

fidhhook54
04-05-2012, 02:08 PM
Just don't fry meat after you fry fish...

The meat tastes fishy!!!

hthoang
04-05-2012, 05:13 PM
If I'm cooking fresh fish, I want fresh oil.

I hear ya. I hate the idea of ruining some perfectly iced and cleaned grouper with old oil.

ufg8rmike
04-05-2012, 05:18 PM
I use one of these to strain my oil. I have a "V" bottom outdoor propane fryer, so no need to filter everytime. Works well although it takes awhile to run the oil through the paper filters.

http://www.cabelas.com/product/Eastman-Outdoors174-Oil-Funnel-and-Filter/746166.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch%2F%3FN%3D%26No%3D20 %26Ntk%3DAllProducts%26Ntt%3Dfryer%26Ntx%3Dmode%25 2Bmatchallpartial%26WTz_l%3DHeader%253BSearch-All%2BProducts%26WTz_st%3D%26WTz_stype%3DSP%26form _state%3DsearchForm%26search%3Dfryer%26searchTypeB yFilter%3DAllProducts%26x%3D0%26y%3D0&Ntt=fryer&WTz_l=Header%3BSearch-All+Products

ufg8rmike,
how long does it take you to filter your oil and how much oil? What size micron filter?


Here u go. Just let the oil cool a bit but pour while it's still hot. It only takes about as long as it takes to dump in the bucket. You can stack them to get from larger to smaller micron size and do all the filtering at once. All I can tell you, is that one pass through through these and the oil looks clean as new. I use peanut oil 5-6 times over with no refrigeration.

http://www.ebay.com/itm/Lot-of-5-5-Gallon-EZ-strainer-Filter-Biodiesel-WVO-75u-/230590273130?pt=LH_DefaultDomain_0&hash=item35b040566a

ZIGZAG
04-05-2012, 05:28 PM
dang good topic, we cook fish a good bit and I awlays toss the oil, get's expensive and wateful, will try the filtering and potato's

elnino54
04-05-2012, 05:28 PM
I use the Cottonseed oil from Bass Pro. They also have a large funnel and filter made just for filtering your oil.........And nothing beats TWICE fried fries. I do a large batch, 8-10 mins in the fryer, cool ,freeze and vacum seal (not totally void of air) for later use. They turn out amazing !!!!

weatherman
04-05-2012, 06:26 PM
I know this is blasphemy, but I have cooked fish for the past 10 years in olive oil. I purchase the large (3 liter) bottle from Sam's, use the Emeril's fryer, and generally get 5 or 6 uses out of each batch of oil. I will toss in potato slices after cooking fish and onion rings, but reusing the oil does NOT impact the flavor or what's cooked next. We started using olive oil, and discover that we like it better than peanut or cottonseed oil. Does a great job on lightly breaded (never battered) fish, sweet potato chips, and whatever else is being fried. The good units have good thermostats, so the oil never approaches the smoke point, and don't burn the breading crumbs.

KJS
04-05-2012, 06:32 PM
Nothing wrong with using olive oil and re-using it.

Boataholic
04-06-2012, 05:32 PM
the only problem i have with olive oil is it seems to impart an "olive flavor" to whatever is cooked in it. Certainly regular olive oil vs "extra virgin"could be less of a problem but you also have to be careful with not taking olive oil too a high temp as the smoking point is lower the peanut and other oils, I believe. Food deep fried at lower temps can take on more oil then frying at higher temps. Just my opinion.

On another note, using store bought electric fryers, you need to be careful as they often do not come up to their advertised temp rating. Also, another BIG problem is, when you drop food into them (depending on temp of food, frozen fries etc) the oil temp can drop dramatically, resulting in "greasy" tasting food.

weatherman
04-06-2012, 05:39 PM
I worried about the olive oil imparting flavor to the food, but it hasn't, in our experience. The really good electric units allow me to set the oil temperature very precisely (I have cross-checked with a thermometer), and the Emeril unit does not experience a big drop in oil temperature with reasonable serving sizes of fish, sweep potato chips, or chicken. The Fry "family" (baby and daddy) were less consistent in oil temp, and did experience large swings in oil temp when food was dropped. The Emeril unit has a good lid, and the sucker goes into the dishwasher.



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