Best Frying Oil

Although there are many different types of oil that can be used for cooking, not all are suitable for frying. The best frying oil are those that have both a high smoking point and a high flash point. The smoking point is the temperature at which the oil breaks down and it begins to emit smoke.

Most oils have their flash point very close to their smoking point. When you are frying something like meat or poultry a high smoking point is desirable as it cooks it quickly, sealing the moisture in.

Oils are generally of two kinds - refined and unrefined oil. Refined oils are extracted by using heat, so they are able to withstand high temperatures, and they also have a higher smoking point. Refined oils are the best oil and are very useful for deep-frying. Unrefined oils are cold extracted and they have a comparatively lower smoking point.

Some popular unrefined oils are olive oil, almond oil, pine nut oil, etc. These oils, because of their low smoking point, are not suitable for frying and are not included in the list of best frying oils. They are mostly used in salad dressing and for sauteing to impart good flavor.

All of these oils have a high smoking point which keeps the fish crisp on the outside and juicy inside. For all those people who enjoy fish and chips, here are some tips for making the most mouth-watering and tasty fried fish. Before adding the fish fillet or steak into the oil, remember to bring the oil to the right temperature.

Many people neglect this, with the result that the fish turns out to be either too soggy or too dry. To test whether the oil is hot enough just drop a piece of onion or a bit of parsley. If it turns golden brown then the oil is ready. Just before you start to fry the fish, sprinkle about half a teaspoon of coarse sea salt into the oil to prevent splattering.

Also keep in mind that you should fry only two or three pieces of fish in the pan at a time, depending on the size of the pan. This is because the temperature of the oil drops if you put in too many pieces at once.

If you are cooking fish by lowering a basket of fish into the hot oil, make sure that you do not attempt to fry another batch too soon. The fish will absorb all the oil, making it taste quite soggy and distasteful. Use safflower oil or corn oil as they are flavorless and also can be heated to quite a high temperature.

Avoid using olive oil or argan oil because although they are very healthy, they have a low smoking point and as they have a distinctive flavor it can interfere with the way fish tastes. Another thing to remember while frying fish is that the level of oil in the pan in which the fish is being fried should not exceed more than two or three inches. This is because excess oil is very unstable and can cause serious burns if it is accidentally overturned. Always transfer the fish on a paper towel to absorb the excess oil before serving.

The best oil for frying French fries is one that has a high smoking point and will not break down at a temperature of less than 400º F. So the best oil for frying French fries are peanut oil and canola oil.

One way to get the crisp texture in French fries, like the ones you get in your favorite diner, is to double fry the potatoes. In this method, a small batch of potatoes are fried until they appear almost translucent and then they are quickly removed and placed on paper napkins to drain. Fry the entire batch in this way. Now re-fry these strips of potatoes by immersing them in the hot oil. This method, although not very healthy, produces French fries that are crisp on the outside and soft on the inside.

So we have seen that the best frying oils are those that have a high smoking point and do not have any distinctive or strong flavors. Peanut oil, grape seed oil, safflower oil and sunflower oil falls under this category and these oils can be used for deep-frying many dishes.