Best Oils For Seafood

[MSUICEMAN]

When deep-frying or pan frying fish, what is your favorite type of oil to use? i remember reading people say olive oil, but that is rather expensive, and truthfully, i'm just starting to acquire the taste for it. Lately i've been using peanut oil and it seems really good. I also just got some blended vegetable and canola oil and i'm gonna try that.anyone got any input??
steve

[kbkrause]

I like peanut oil also. It doesn't break down as much and has a higher smoking point.

[Hunt4Ever]

Peanut. No question about it.

[Salmonsmoker]

It is certainly a matter of taste. Personally, Extra Virgin Olive oilis the only kind we buy. The 2 liter bottle at Gordons Food Svc. is reasonable.

[ESOX]

For pan frying, I think real butter is hard to beat.

[Brian S]

I agree with Esox, in the pan butter is best. I would also recommend adding a small amount (1/2 tsp) olive oil to the butter, it helps keep the butter from burning.

For deep frying I use peanut oil. Peanut oil won't absorb the flavor of other foods. In other words, if you make onion rings and then fry fish, the fish won't take on an onion flavor. From what I've heard, veg oil will absorb the flavors and make every thing have an oniony taste after making onion rings.

[Lunker]

Vegetable oil with a bunch of country crok spread melted in... good mix for frying in.

[MIBow]

peanut oil for deep frying anything in a large vessel. If I am cooking a small amount of fish or pan frying some filets, I use olive oil or butter.

I try to stay away from any of the "hydrogenated fat" oil products if possible.

You can get olive oil in various degrees of taste "extra virgin" has the strongest most identifiable taste, also the richest color.. "virgin" is lighter and so on. You might want to try some of the lighter variations of olive oil.

[YPSIFLY]

I have always used olive oil, but that's most likely due to the years I spent as a sautee cook in a couple of Mediterranean restaurants. I don't like peanut, sesame, sunflower, and all the others.

You can get cheap olive oil and doctor it up with crushed garlic, herbs, and crushed red peppers. Dump all of your seasonings in the oil and give it a week or so to bring out the flavor. Some people will bring the oil up to 100-125 degrees and add spices. I understand that this will speed the process up, but I have never done it.

[Salmonsmoker]

YPSIFLY,

Thanks for the input on flavoring the Olive oil. Sounds like an excellent way to bring out subtle flavors. Do you have any suggestions on what spices to use?

[Burksee]

I've tried the spicing up of olive oil but still have reservations, like for many its an "aquired" taste.

For fish I'm going to have to say "Peanut" oil gives the flavor we like. GFS or Sam's has it in bulk sizes and makes the cost factor reasonable.

I know its not seafood, but its also the best for deep frying turkeys & chickens!

If saute'ing veggies (onions, green pepper, onions) then its got to "real" butter!

Anyway you look at it this is not a good thread for anyone on a diet!

[YPSIFLY]

I like garlic, crushed red-pepper, and a blend of italian herbs such as basil, oregano, rosemary...etc.

I would like to try cilantro, maybe with a little garlic. Saffron is another I would like to play around with.

If using dried herbs, use less than you would with fresh. Dried herbs are, ounce for ounce, more flavorful than fresh which could lead to overkill. Oils flavored with fresh herbs will go rancid faster as well.

[ESOX]

I love saffron, but I HATE paying for it. Do you have a connection for it? Man that stuff is expensive.

[Craig M]

I'll second ypsifly's use of olive oil with fresh rosemary (great on fish!!!). You need to try chive oil. Very nice. We have done many other flavored oils in our household. As stated when using fresh herbs, you just make small batches that you know you'll use up.

[YPSIFLY]

When I worked at Mediterrano in Ann Arbor, we kept a good sized jar of the stuff on the line. We used it in our Cus Cus and sold a TON of it.

A couple of us took full advantage of the availability and the chef started locking it up in the office safe. lol

There's a Thai grocery on Lansing's east side that sells it in small quantities at a low price, I forgot exactly how much it costs but I know its a good deal.