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Oil reuse?

1K views 6 replies 5 participants last post by  Chop1 
#1 ·
We are using canola oil in a Fry Daddy to cook the catfish and I would like to get more uses out of it. Some say the flavor actually improves when oil is reused. If it get's any better, I won't be able to stand it! We just started to deep fry, we used to just fry in the frying pan. Some say about 3 or 4 reuses, others a week. And so on. How many times do you guys use yours?
 
#5 ·
I reuse it occasionally. It depends on how much I fry in it the first time. If it is only say 6 or so fillets just for a couple people I generally reuse it a time or two. The key is don't get it too hot. Canola scorches at lower temp than vegetable or peanut oil. Keep it below 340deg. If it has turned a lot darker color, chunk it.
 
#6 ·
Canola is good to 400, but 375 is really as high as you want to go. 400 is scorch and smoke point, it will give your food a bad taste if you get that high.

You can filter the solids out and reuse it until it turns dark or starts to break down.

We reuse it if it doesnt stink, if we are just frying taters then we use it 3-4 times adding a little fresh oil each time. Once you do a big fish fry its done, it stinks and after sitting will give your next batch a bad taste. Just a few fillets and its good for at least a couple times. Refrigerate after using, but only after you cool it completely.. if you put warm oil in a fridge it will get condensation in it and splatter when you reheat.
 
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