"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-19-2005, 06:48 PM   #1
Cook
 
Join Date: Aug 2005
Posts: 66
Cooking oil to deep fry fish?

I live in Michigan. There is this local fish fry place in town. The food is awesome. I live a distance away so I don't get into town that much. When I was there last week I asked the guy what type of cooking oil he used. He proceeded to tell me it was this big secret, bla ,bla, bla.....

The only reason I asked was so I could make some fried fish at home and not have to travel far.

But the guy did give me some clues:

-He said he uses a slightly more expensive cooking oil to achieve a unique fried fish taste. (The flavor stays with you for hours.)
-He does NOT use peanut oil
-There are NOT any signs anywhere in the restaurant about using "healthy oil"
-Fry time for 1 pound of fish was about 5-7 minutes

Is it possible he uses a blend of oils, like veggy and olive? Is this available on the internet?
Could he put vinager in his fry oil? Can you deep fry with vinager?
Any ideas in a breading? The breading was more like a chicken breading with the rough texture, not the smooth fish kind you usually see.

thanks!

vanwingen is offline   Reply With Quote
Old 12-19-2005, 09:14 PM   #2
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Well, in all my years in the business, I've never heard of a "special" oil for frying fish. Usually, most restaurants get oil that's either a semi-solid frying shortening, or liquid oil. Usually it's soybean oil, or maybe a soy-veggie blend.

I don't recommend using olive oil for frying, as olive oil has a lower smoke point, and can catch fire.

Also, I do NOT recommend adding vinegar of any sort to the frying oil, as vinegar is water-based, and will cause your oil to splatter all over the place. However, you might want to experiment with adding a little bit of vinegar to the egg wash before the final breading. Or, you could drip a little malt vinegar over the fish after it's cooked.

As for breading, there is what we professionals call "Standard Breading Procedures". Step #1 is to dredge in flour. Step #2 is to dredge in egg wash, a mixture of egg, milk/water, all scrambled together. Step #3 is to dredge in the final breading coat, which can be any number of things, from flour, bread crumbs, cracker crumbs, cornmeal, panko, etc.

Many folks do a batter for fish, which is probably the "smooth" coating you're referring to. I happen to like a beer batter, a mix of lots of beer with just enough flour to make a weak batter, and some seasonings. Drake's is a good brand that you should be able to get in any grocery store where you're at. Fry Crisp is another brand; we have lots of that here at home, but haven't used it.

For battering fish, you will want to dredge the fish in flour, then dip into your batter. When you place the fish into the oil, you want to hold it by one end, and slowly dip the battered fish into the hot oil, "waving" the fish back and forth in the oil until the batter starts to coagulate, then drop the fish into the oil. This is so the fish doesn't completely stick to the bottom of the fryer or the fryer basket. You can get splattered with hot oil, so wear long sleeves.

As with all fried foods, you want to serve it as soon as it's done. If you're cooking a large batch, you need a BIG fryer rig. I tend to fry in small batches, and serve as soon as that batch is done. Of course, in my large family, that means that we all don't eat at once, but in shifts. C'est la Vie!
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 12-19-2005, 10:32 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,806
There are so many different things you can do to effect the taste of the finished product. Why did you choose to focus on the oil as the difference maker?

Secret oil? He gave you some clues. Could he have been yanking your chain?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-19-2005, 10:44 PM   #4
Cook
 
Join Date: Aug 2005
Posts: 66
I didnt focus on the oil, he did. I was just asking what I thought was an innocent question, but instead opened up this can of worms.
He refused to tell me the oil or oils used because according to him, this was the secret that gave his fried fish that unique taste that is his signature.
Yea, it's real good food too. The flavor is unique and stays with you for hours.
I had no idea that it was such a "secret". The guy has been in business over 40 years. He acted like I was trying to put him out of business.

I don't know if he was feeding me a line or what because I thought my question was innocent. Instead of going into this long story and giving me those clues, you think he would have just said veggie oil, or soybean, or canola just to end the discussion.

Now he has me curious........
vanwingen is offline   Reply With Quote
Old 12-19-2005, 10:50 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,806
I think he just wants to keep you coming back to his restaurant.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-19-2005, 11:27 PM   #6
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
It's probably just old oil that he reuses.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 12-20-2005, 12:16 AM   #7
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,959
As the man has been in buisness for 40 years, and he supposedly has a secret oil, I would hazard a guess that it's corn oil. This is a bit pricier than is canola, the moder blended oils, or sunflower oil, due to the fact that it isn't as popular as it once was. Also, canola and sunflower oils are relatively recent newcomers to the available cooking oils. Corn oil has been around forever, even longer than soybean oil. And it was a very popular oil 40 years back.

Also, it isn't a completely neutral oil like canola and sunflower, and so will impart a unique flavor to the fried foods. Give it a shot. This of course is an educated guess based on the info he gave you.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-24-2005, 11:53 PM   #8
Assistant Cook
 
Join Date: Nov 2005
Posts: 2
My guess would be coconut oil.....I make biodiesel fuel and one of my stops to get oil is a fish market. They use coconut oil. I can tell from the boxes they throw away. HTH
troymeister is offline   Reply With Quote
Old 12-26-2005, 10:26 AM   #9
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Maybe it was that beef-flavored oil McDonalds' was using on their french frys!
marmalady is offline   Reply With Quote
Old 12-26-2005, 02:20 PM   #10
Cook
 
Join Date: Aug 2005
Posts: 66
I finally found the answer today! Here's what it is:

Butcher Boy Heavy-Duty Frying Shortening.
(prepared with meat fats and vegetable oils, BHA, BHT, and citric acid added to improve stability)


Mystery solved !!!!

What do you think ?????
vanwingen is offline   Reply With Quote
Old 12-26-2005, 02:37 PM   #11
Senior Cook
 
Home chef's Avatar
 
Join Date: Dec 2004
Location: USA,Indiana
Posts: 267
What did you do? Go dumpster diving for empty oil containers? LOL
__________________
Cheers, Christopher A. Kinkade, Griffith, IN USA
"The difference between a cook and a chef is understanding what's going on." - Alton Brown
Home chef is offline   Reply With Quote
Old 12-26-2005, 05:28 PM   #12
Cook
 
Saltygreasybacon's Avatar
 
Join Date: Sep 2004
Location: Ontario, Canada
Posts: 67
Had a feeling it would be something like that. We used to make french fries using crico shortening and lard, best fries we ever had.
Saltygreasybacon is offline   Reply With Quote
Old 12-26-2005, 06:12 PM   #13
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Lard does make things taste good. I used to use it in biscuits and pie crust, and I still sometimes add a little bacon grease to my oil when I'm pan-frying chicken. Just a few tbls makes a difference in the taste.
By the way, I really liked those french fries that McYuck's made with the beef fat.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 12-27-2005, 07:01 AM   #14
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Quote:
Originally Posted by vanwingen
I finally found the answer today! Here's what it is:

Butcher Boy Heavy-Duty Frying Shortening.
(prepared with meat fats and vegetable oils, BHA, BHT, and citric acid added to improve stability)


Mystery solved !!!!

What do you think ?????
Hah! I was right - it was the stuff MickeyD used to use!

If you're looking for that oil on a personal consumer basis, though, I don't think you'll find it on the grocery store shelves. Perhaps you could order it over the internet, do a search to find out. But I'm thinking that it's probably only sold in bulk by the big food service companies.
marmalady is offline   Reply With Quote
Old 12-27-2005, 08:13 AM   #15
Senior Cook
 
Join Date: Dec 2005
Location: Tarrant County, TX
Posts: 175
My neighbor was using peanut oil to fry fish back in July, and they tasted fine to me.
__________________
Give a man a fish and you feed him for a day.
Teach a man to fish and you feed him for a lifetime.
TXguy is offline   Reply With Quote
Old 12-27-2005, 11:59 AM   #16
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
for serious heavy duty frying a mix of beef tallow, lard and vegetable shortening is awesome. but...you are using saturated fats.
Robo410 is offline   Reply With Quote
Old 12-27-2005, 08:48 PM   #17
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Where do you get beef tallow, Robo?
marmalady is offline   Reply With Quote
Old 12-28-2005, 10:27 AM   #18
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I often shop at an old fashioned butcher shop. They have soup bones, blocks of beef fat, etc for all kinds of cooking needs. But I would think a quality supermarket's meat dept would put some asife for you if asked.
Robo410 is offline   Reply With Quote
Old 12-28-2005, 11:45 AM   #19
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,670
Quote:
Originally Posted by Goodweed of the North
... sunflower oils are relatively recent newcomers to the available cooking oils. Corn oil has been around forever, even longer than soybean oil. And it was a very popular oil 40 years back...
Off topic: inteesting. Coming from soviet union, corn oil was practicaly not available. On the other hand sunflower oil was radily available and used by everybody. As a matter of fact my father refuses to use corn oil nowadays and buys his sunflower oil in the russian store as it is easier to find there rather in the regular groccery store.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.