Hey deep fryer fans!

[Glenn]

We just bought a deep fryer - not a turkey fryer, but one for making fries, fried chicken, fish-n-chips, etc.

If you have a lot of experience with these, my question is: what's the best oil to use?  Also, do you have any tips (besides making sure your food is dry and thawed, and "don't fry in the nude!").

Thanks for your help!

[Fisher of Men]

"Don't fry in the nude."  You know your membership all too well, Glenn.  That makes me laugh.   ;D

[SPEEDBEAD.]

Glenn, typically I use regular vegetable oil.  Its cheap and you can get a couple uses out of it.

Peanut oil will work and gives a different flavor.

[seyone]

i like peanut oil, it doesn't have a strong flavor and has a high smoke point. I would avoid olive oil due to is low smoke point.

[Glenn]

Any particular brands?

[seyone]

I don't use a specific brand.

[SPEEDBEAD.]

I don't use a specific brand.

Walmart for me.  LOL

Like I said, cheap.  IMO, oil is oil when you are deep frying.

Great Olive Oil is a whole 'nother ballgame....

[Gatorbassman]

Peanut oil has the best flavor from the start. I don't like the taste of things cooked in fresh vegetable oil.

[seyone]

I don't use a specific brand.

Walmart for me. LOL

Like I said, cheap. IMO, oil is oil when you are deep frying.

Great Olive Oil is a whole 'nother ballgame....

I love me some good olive oil... just not for frying.

[K_Mac]

When you're frying up some fish, slice a couple of potatoes about a 1/4' thick-no need to peel. Dip them in the same mixture as you're using on the fish and add to hot oil. Peel an onion and do the same. It will make your tongue jump up and slap the roof of your mouth.

Like the others have said, as far as oil is concerned, the big jug at Walmart is the way to go.

[grimlin]

I gained 30 pounds because of my deep fryer when i was laid off.So just a warning,It ain't the healthiest thing to do.

I was deep frying everything that could possibly be deep fried.

I have a secret lust for deep fried hot dogs......

[Lund Explorer]

Morning Glenn,

Well it sure looks like at least one person from Lubbock TX knows a little about deep frying.  Those were all good tips.

A few things I might add would include the following:

1. Make sure to keep your oil at the right temp.  The big commerical fryers are gas fired and can handle quite a load of frozen food.  But if you have one of the smaller home models, you'll want to do a little practice with it first.  When your oil is at the proper temp. (at least 350), anything you drop into it should immediately flash cook the outside of the food.  This not only reduces the amount of breading that will fall off, but stops the oil from soaking into the food.  French Fries are a good cheap frozen food to practice with, but be aware that even thawed food like fish will cool down your oil as well.  With a little practice you'll be able to figure out how fast you can add food into the fryer before you have to stop and wait for the oil temp to recover.

2. Keep your oil clean!  The only thing worse than a piece of fish that is staturating with oil, is one that comes out dark, and tastes like you cooked it over a campfire.  There are two keys to maintaining good oil.  First, don't overcook your food, as overcooked food will transfer a burned taste to the oil.  Secondly, make sure to strain your oil after each use to remove any breading or small floaters.  If these things are left in the oil, they will only continue to cook/burn, which shortens the life of your oil.

3. Season any new oil.  When you get to the point that you plan to refill the fryer with brand new oil, safe a little of the old oil (if it isn't burned) to help season the new stuff.  Brand new oil will cook just as fast as older oil, but your food will look much lighter in color.  That can lead to overcooking in new oil. 

4. Talk to a Pro!  We all are advised on here to listen to the pros about the best ways to fish.  Same goes with cooking.  Might not be a bad idea to stop by the local watering hole to buy their cook a couple of tall and frosties in exchange to a tour of the kitchen.  Or, as you are a lot closer to the Fraternal Order of Eagles Aerie #1, than I am, maybe volunteering to help out at a local non-profit's fish fry could help.

5. Safety.  Probably can't say enough about it.  Know the flash point of the oil you are using and keep the temp below that mark.  Don't do like one gal did at our local Eagles club and try to hurry the process of heating your oil by cranking the heat up past 375.  Keep plenty of baking soda or some other fire retardant handy.  If the worst happens, don't try to move the fryer, smother it.  Don't drop food from altitude!  Either use the basket, or simply lay the food into the oil before you let go of it.  Have a burn kit handy just in case.

6. Oh Kerri....  Can't you just talk the better half into doing all of this?  ;D

[Catt]

Canola oil 

[firefightn15]

Lund Explorer wrote:

4. Talk to a Pro! We all are advised on here to listen to the pros about the best ways to fish. Same goes with cooking. Might not be a bad idea to stop by the local watering hole to buy their cook a couple of tall and frosties in exchange to a tour of the kitchen.

A friend of mine owns a local restauraunt with an open kitchen any many times I stand at the window and catch different things he does and uses. One thing I have learned is that many commercial oils have additives which make them stand up better. Maybe by from a friend in the business.

My vote: Peanut oil, but I've only used it for turkey.

Don't forget to try the battered deep fried cheese curds.

[Matt Fly]

Peanut oil is supposed to be healthy, but cost more.

Dad froze his oil to keep it fresh also.

  Lou Anns peanut oil was one of the cheapiest he could get and it came from Sam's.

   

[burleytog]

Peanut oil > all others.  Higher smoke point.  Oil will last forever as long as you don't overheat it and keep it strained.

I use three oils.  Peanut in the fryers, canola and olive.

[bilgerat]

An observation about fried foods....

Fried foods get knocked for being unhealthy. I've got a big 'ol deep cast iron skillet I've been frying in for years. I always put oil in up to the bottom of the pour spout that is formed into the side of the pan. I notice when after I'm done cooking a big batch of chicken or whatever, I have the same amount of oil left over (maybe just a tad below where I started)

So when properly done, how much oil is REALLY getting into the food ? Not as much as you think.

[1inStripes]

Peanut Oil, but I use Canola as well if I am out and its time for a change.  Now go out and get some dill pickles and start frying.

[burleytog]

An observation about fried foods....

Fried foods get knocked for being unhealthy. I've got a big 'ol deep cast iron skillet I've been frying in for years. I always put oil in up to the bottom of the pour spout that is formed into the side of the pan. I notice when after I'm done cooking a big batch of chicken or whatever, I have the same amount of oil left over (maybe just a tad below where I started)

So when properly done, how much oil is REALLY getting into the food ? Not as much as you think.

None.  The key to frying is to make sure the oil is at the proper temperature. 

Frying is like osmosis in that the moisture in food is keeping the oil out.  Once there is no more moisture in the food, oil is going to get in.

[fish-fighting-illini]

Hmmm best advice?

Unless you want to be on a first name basis with a cardiologist is to take it back!

I've watched cooking shows and the key as several have said is keeping the oil at the proper temp. Too low and the product gets soggy. The biggest temp drop problem is adding too much product too fast. You can cook the total just need to let the oil come back up to temp as you add.

Another tip is after cooking anything breaded or even just in general you can get much or the loose pieces out by putting 1 or 2 chunks of peeled potato into the fryer. The stray particles will stick to it. Just pull it out after a short time. This helps clean the oil.

I think Canola and Peanut oil are much healthier ( as can be for frying anyway ). Most of my favorite fries from restaurants are done with peanut oil. I've never used it myself so if you do let us know how it tastes.

[Fishing Doug]

another vote for peanut oil.  I am a big fan of coconut oil too, but it isn't very cost effective.

[Long Mike]

I you want the best flavorful and most unhealthy oil, try using lard.  The only time I use it is when deep frying a turkey.

[Sfritr]

Glenn

I also have been in the restaurant biz for 15+ years.  Once again, great advice from everyone.  When using your fryer the most important thing about cooking is the temp.  You will want to try to keep the oil at 350.  As you add food temps will lower so don't be afraid to let the oil go above the 350 mark.

Most food establishments use vegetable oil because it is cheaper but for personnal use I would recommend using Peanut (unless you are serving guests with allergies) or Canola.  Peanut has a higher burning temp so it is durable.  You can use your oil mulitple times before changing it.  Once it gets too dark to see the bottom of the fryer it is time to change it.

Salt and other materials will break down your oil quicker as well so save the seasoning until you pull the food out of the fryer.  This will also allow the seasoning to stick to the damp oil. 

Most food service establishments change their oil once a week.  So, think of how many orders of tenders and fries an Applebees, etc.  goes through in an average week.  Needless to say, you will not have to change it that often.

As far as brands, get the most cost effective. 

I will throw this at you,  Do NOT overlook the deep fried twinkie, the deep fried snickers bar, and fried vegetables like okra, pickles, beans.  MMMMMM 

[guitarkid]

To put fries in, take a paper plate folded like a taco and slide the fries in, instead of dropping them in. Just my $.02

                -gk

[Glenn]

A lot of great ideas and suggestions guys!  Appreciate it!