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Do you reuse your oil after frying fish?
Posted on 5/17/24 at 9:34 am
Posted on 5/17/24 at 9:34 am
How do you strain yours and get the fish smell out?
Posted on 5/17/24 at 9:56 am to NatalbanyTigerFan
Yes, depending on your set up there are oil strainers you can use to remove gremis. I think they're like 12$ a academy. I used 4 gallons mother's day and strained and placed used oil back into container. I usually get roughly 4-5 uses out of the oil before throwing depending on how much I cook and heat of fire.
Posted on 5/17/24 at 10:21 am to NatalbanyTigerFan
Depends on how much oil i used and how much fish i fried. Normally when i fry fish it’s a bunch so I just toss the oil. On the rare occasion that i fry a small batch, i strain and save it in a different container (I don’t mix it with fresh oil).
I’ll also use something like this. It has a filter, but I’ll run it through a coffee filter at the jug level.
I’ll also use something like this. It has a filter, but I’ll run it through a coffee filter at the jug level.
Posted on 5/17/24 at 11:17 am to NatalbanyTigerFan
I usually plan on chicken frying before a fish or shrimp frying so I can get a couple of uses. This is for outdoor frying with 1 gallon of oil.
Posted on 5/17/24 at 11:20 am to NatalbanyTigerFan
quote:
How do you strain yours and get the fish smell out?
You can strain it until you're blue in the face and the fish smell will remain is how I see it. Therefore, I will only reuse the oil if I'm planning on frying again in no more than a couple days. I do have a very fine mesh strainer that I use to remove the corn meal/corn flour mix I use to bread the fish before using it again. Usually, it's one and done and getting tossed.
Now, when I fry chicken I will strain the oil and then clean my big cast iron pot to get any residue out and then use fresh flour to make a big batch of roux to use when making soups, stews and gumbos.
I've never used fish frying oil to make a roux.
Posted on 5/17/24 at 6:53 pm to NatalbanyTigerFan
Cheese cloth works great
Posted on 5/17/24 at 7:41 pm to NatalbanyTigerFan
I know you can reuse oil but growing up my mother and her silver can grease holder burnt me on reusing oil.
Posted on 5/17/24 at 9:39 pm to NatalbanyTigerFan
I guess I'll the be contrarian.
I have an electric 5 liter electric fryer I keep outside. I buy the cheapest canola oil I can find when I change oil.
I usually get 4-6 fries out of the oil, depending on what I fry.
I never strain or filter the oil between fries. Just turn it off and put the cover it.
On the latest change of oil, I fried a few catfish filets first and then some French fries. A few days later I fried some chicken tenders and pork chops.
I didn't notice any off flavors. If there were any, they were good flavors.
Would much rather have fresh oil each time, but I'm not going to do that nor am I going to spend a bunch of effort filtering and storing.
I know when the oil needs changing for my taste. It's easy and my very picky housemates have never done anything but scarf it up.
Oysters are different. Time to change after oysters regardless.
Same if you've fried fish a few times in a row.
Ideally, you fry chicken or vegetables on the first fry or two and then fish etc on the last few fries, but I don't worry about it much.
I have an electric 5 liter electric fryer I keep outside. I buy the cheapest canola oil I can find when I change oil.
I usually get 4-6 fries out of the oil, depending on what I fry.
I never strain or filter the oil between fries. Just turn it off and put the cover it.
On the latest change of oil, I fried a few catfish filets first and then some French fries. A few days later I fried some chicken tenders and pork chops.
I didn't notice any off flavors. If there were any, they were good flavors.
Would much rather have fresh oil each time, but I'm not going to do that nor am I going to spend a bunch of effort filtering and storing.
I know when the oil needs changing for my taste. It's easy and my very picky housemates have never done anything but scarf it up.
Oysters are different. Time to change after oysters regardless.
Same if you've fried fish a few times in a row.
Ideally, you fry chicken or vegetables on the first fry or two and then fish etc on the last few fries, but I don't worry about it much.
Posted on 5/17/24 at 9:46 pm to NatalbanyTigerFan
I’ll be the outlier here I guess. I have a bayou classic 4 gallon fryer and will use the oil for 6+months at a time and never notice an off taste to food
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