It does not matter if you use a simple closed face reel to fish or an expensive bait-caster. Must sportsmen who bring their catch home love how it taste when fried.
To prepare fish, you need to use a deep-frying method. Deep frying usually occurs at a temperature of about 350 to 375 degrees Fahrenheit. At this temperature, the oil must be able to withstand the heat without smoking up or becoming oxidized and toxic. That is why you need to select your cooking oil carefully. Let’s take a look at different oils that are frequently used to cook fish and recommend our best choice.
Olive oil is a healthy oil, which reduces inflammation and reduces the risk of cancer, heart disease and oxidative stress. It has a large amount of monosaturated fat, which is resistant to high heat. In fact, this substance may be used for deep frying for long hours without getting oxidized. This makes it a great choice for frying foods. However, one minor drawback is the loss of the unique aroma and taste heating it for a long time.
The avocado fruit is well known for its numerous health benefits. When its liquid is extracted through a cold press, it can be used for safe deep frying. The composition of this substance is quite similar to olive and it has mainly monosaturated fats including a large amount of oleic acid. Although it has a small amount of polyunsaturated and saturated fatty acid, avocado oil can attain a temperature of over 500 degrees before it starts smoking.
The oil extracted from peanuts is used for cooking fish because of its high smoke point, which is over 440 degrees. The neutral taste of this oil makes it a very popular choice. It also retains its flavor and taste after repeated use since it does not absorb the flavor of the fish. So you can use it to fry different types of food. However, due to the high proportion of polyunsaturated fats, it suffers oxidative damage at a very high temperature.
Hydrogenated Vegetable Oil’s
These oils are commonly used in our fast-food industry to prepare food on an industrial scale. They are produced from seeds through a large-scale industrial refining process. Unfortunately, these oils are usually high in polyunsaturated fats and Omega 6 with traces of toxic trans fats. So you should avoid using these types of oils made from industrial processing of canola, palm kernel, cotton seed, soy beans and sunflower seed.
Coconut oil is our best choice for deep frying of fish. Apart from the health benefits such as boosting immunity and reducing the risk of cardiovascular disease, it does not get oxidized after many hours of frying at a temperature of 365 degrees. It also helps to prevent the growth of harmful viruses and bacteria. It also offers high heat-resistance because over 90% of its fatty acids are saturated. Since recent studies have shown that saturated fats are not harmful to humans, coconut oil is perfectly healthy for cooking food.
The best oil for preparing your fish should have a high smoke point so it does not break down due to intense heat. It should also contain a low proportion of polyunsaturated fats which can form harmful compounds when exposed to very high heat. That is why we recommend coconut.