I've always used regular Wesson vegetable oil. Just wondering if there is a better choice for fish-frying oil.

Bromel,

I always take the bars of Crisco for frying my fish. They come three to a pack and are wrapped like a stick of butter. One stick in the BWJ sq. cast aluminum fry pan will easily fry enough walleyes (or smallmouth, wait, that was a different topic) for 4 - 6 guys. Being that it solidifies when it cools, I find the clean up easier then regular oil also. I carry it in double Ziploc, leaving the original plastic cover and wrapper on it. I've never had a problem with it leaking.

canoepaddle

I know it may sound strange but I do not "fry" fish in the old bread and drop into oil method... On my first trip I learned a method that has persisted with me ever since... and you do not have excess oil left over to dispose of, or the breading crumbs in the oil to burn... Also I enjoy the full flavor of the fish, and not a mixture of breading and fish...
All I do is place a table spoon of oil, and a tablespoon of squeeze parkay in a non stick skillet and sear the fish or sautee it. Add a little sea salt and it is wonderful... Other flavorings that are popular with my family is Lemon-Pepper, a dash of Cajun seasoning, or just a little garlic! The kids have a tendency to wait around me while I am cooking so they can get it fresh out of the skillet and hot... it never last long enough to put on a plate to cool... We generally have rice pilaf, or hashbrowns, with the fish! As you cook you lose a small amount of the oil and butter so just add a little as needed. The oil and butter mixture keeps both from burning too!

Bruce

I've considered using Crisco, but now with all the new information on the dangers of trans fats, I'm trying to avoid it.

Actually crisco is now made without trans fat. I use it I'm still here. Also I will sometimes reserve butter for a good Walleye yummm.

A variety of oils.
We usually have olive oil because it cooks nice and is good for you.
We also bring a medly jug that contains sesame, peanut, and canola because it's flavorful and the peanut oil handles the heat well.

We have used grape seed in the past which has vertually no flavor but really handles heat. I stopped bringing it because its $$$. Sometimes it's in the medly though.

Hex

Hey Hex,
How are things in the UP?

Bruce

Hey Bruce,
Things are starting to turn here. Still have snow and ice but it's starting to get warmer and in some places you can see bare ground. It's time to put the x-c skis away and start to think about open water season. This is my fly tying season... bring on those spring steelhead!

It was a glorious 50deg here today!

I see from a post you've been out on the water all ready. I am envious, my friend.

Tight lines and wet paddle to you
Hex

virgin olive oil-no deep fry.

Ya aint had no fish, till ya had fish fried in bear grease.

T,
I suppose you get the bear grease from the non digested bear remains in the smallmouths stomach... Right?? Just kidding!

Bruce