Do you re-use it? Growing up,mom would strain it and put in the fridge and use it at least 2 more times. We never got sick. It seemed the fish tasted better each time. Also,who re uses peanut oil? Thanks, Sarge

I’ll usually reuse it 2-3 times as well. I haven’t used much peanut oil

I reuse peanut oil 2-3 times with no Ill effects.

Not much can live through scalding hot oil. Not to say that it won't take on a foul taste over time.

Fish oil is just that...Fish oil.
Deep-frying anything else in it brings fish taste.
Re-use on fish and keep everything else seperate.

But yeah, it can be used multiple times as long as there
isnt cross-contamination, or you're gonna taste it.
Just keep fish grease seperate and you'll be all good.

peanut oil

several times , a wire screen sieve and a funnel and half gallon canning jars to store it kept in the fridge , figure your going to make it 360 or so degrees before you put anything in it to fry so any bacteria will be dead and very little could have formed any how

I use Bounty Paper Towels as a filter for the used, cooking oil. I put the paper towel in a colander, pour all the oil in and let it sit until it stops dripping, into the pan below. It works really well at getting all the visible debris out.

Keith

I do the same keith.

I don't reuse it, unless it's just the next or two. I use peanut oil or canola oil. It's under $10/gallon. I only have fish frys about 4-5 times a year. Only use a couple gallons at a time unless I do a real big fry. I like clean fresh grease for fries and battered foods, then I fry breaded stuff that leaves crumbs in the bottom last.

I saw a guy at a convention frying with what looked like used motor oil. The fish was nasty!

It catches coons too.

Fresh oil everytime
ITS CHEEP

This is the Cajun fryer. As it cooks the fish or what ever all the crumbles fall to the bottom of the fryer which is below the heating baffles, while the oil never get about 97 degrees below the baffles the crumbs never scorch. I then let the oil cool to around 110 degrees before I filter it thur paper cone filters and can reuse the same oil around 15 times. And this is cooking lots of fish & taters, hush puppies, fries. I always keep the oil in the refrigerator till the day before the fish fry. It's the only way to go, best money I've ever spent. And yes I only use peanut oil which I get from Sam's Club in 5 gallon jugs. You can flat out cook tons of fish with out dropping the temperature hardly at all.

I double line paper grocery bags and line them with lots of paper towels. The paper bags let the steam vent out without making your fish soggy. Just roll the tops over on the bags as you cook. When done just throw the bags in the trash or if you have left overs just roll the tops over and put the in the refrigerator.

want crispy fish use peanut , or lard or a mix

want soggy fish use low acid rape

you can mix to some extent and keep the peanut oil properties

it is better mixed with soy bean oil usually called vegetable oil

^^^^ this

Bigbuck, you can't use a fryer basket with wet battered fish, but those are ok for breaded fish and french fries.

Big cast iron skillets are great on a turkey fryer. They hold temp great and a lot of surface area for things like battered onion rings, battered shrimp, and battered fish, so they don't all stick together in a lump.

You are so right about that! I remember eating at a place where they had a fish fry going on. The fish was good, but the fries tasted very fishy. It was obvious they were cooking in the same fish oil for the fries.

Yup,,when I do a fish fry I usually have fries with them.The fries get cooked first,,then the fish.

Perfect way to do it!

... I fry in this and leave the peanut oil inside the fryer on the porch... change it once a year