Cooking oil prices continue to go up and will probably not stop. What oil do you folks recommend for your deep frying or pan frying-whether fish or anything else? Getting oil to 375' is one thing but the smoke point varies so much between vegetable, cannola, peanut etc. What depth do you like your pan fried oil? Cover the fish, halfway up the fish, or a thin layer. Do you skim oil between batches. Do you save oil for re-use and if so how?