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A17, the reason for the 2" of oil is basically they are deep frying it, not many people cook it at home like that, all the above are great ways and have pretty much tried them all. My younger brother ( 51 ) used to cook all his fish with hte bacon grease and stuff but since a (slight heart attack ) has now switched to baked fish, so be warned it might be good but ...........
Hey fellas. After a long day on the water and several "pops" back at the cottage I haven't tasted a bad fish no matter how it's done. Mind you, without the "pops" shore lunch has to be a lot better. Thanks for sharing all the ideas.
I have packed bacon fat and found it cooked the fish very good.. But, most people have been cooking with lard and oil and I never heard any complaints. What ever you cook with make sure to use a steel-frying pan or cast-iron, they work the best over an open fire.....
Lard and bacon fat are deffinatly the best tasting but peanut oil is tops in the oil category. It has a much higher burning temp than others and wont breakdown or leave a horrible taste if the pan gets too hot.
Olive oil is not a vein blocker and probably has the nicest taste.
Lard works best
Good ole tenderflake......mmmmmmmmmmmmmmmmmmmmm.
Attachment 23020I have used most oils and butters mentioned above,and at the end of the day it's the company that makes a great fish fry.
Olive oil is not a vein blocker and probably has the nicest taste.
Except that it burns at just about the lowest temp of any cooking oil and therefore isn't well suited for open fire cooking. That said, I use it for home cooking almost all the time.
I use olive oil for frying everything and its fine... They say it burns at a lower temp then most oils, so could be tougher on the open fire if you can't move the pan to cool it down... Having said that I've cooked with olive oil for 15 years even in a high heat stir try and never had it burn once...