Home Forums Hunting & Shooting Food, Cooking, and Game Preparation What's Best for Deep Fry Oil

Been thinking about deep frying some food and heard Peanut Oil is good. There is also one called a "Blend" with Soy and Peanut oil. Which one lasts and cooks the best. Taking my pick, they are all about 16 bucks a gallon. Thanks for any help.-Mike

Beef tallow is best.

Peanut oil is a good second choice.

What are you going to cook ? And how long you want to keep the oil?

If I’m frying fish, I’ll buy the cheaper corn or canola.
Even the liquid shortening from Sams.

It’s gonna dirty up from the batter, so I’ll toss it.

I suppose it just needs to fit the task.
Korean fried chicken (which is very crispy) uses soybean
Irish pub fries the owner told me Canola
For high temps or a healthier option Grapeseed is a good choice

Never tried fat or lard as suggested but I bet that works great to... just need to drain well.

You ever wash your oil? I’ve washed a lot of peanut oil used for fish or turkeys. Just get a big pot of boiling water, dump oil in (not the reverse!!!!). Stir around then scoop the clean oil off the top. There is a crud layer in the center -throw that and the water out. Then put your cleaned oil in the pot and re-heat to drive out the little bit of moisture that is in it. You can use oil s long time doing that.

I use canola from Costco, $13.50 for a gallon and a half.
I just strain the oil of the burned bits and keep it in the refrigerator. It's good for several cycles.

Peanut oil.

I do a lot of frying. Peanut is my favorite to fry with. But I also factor in oil life. I have commercial grade electric fryer that holds about two gallons. I have found that corn oil is my favorite. Can't tell the difference from peanut and it holds up much longer. Still need to remove the solids on occasion. Think my fryer makes a difference as well. Has a heating element that is suspended above the bottom. No sludge sits directly on the heat source like kettle frying.

Canola is probably my least favorite. Seems to be the only oil I can taste especially if you get it too hot. Even pan frying I can instantly tell if something was canola cooked.

Peanut for flavour, grapeseed or avocado for highest burn point.

Paul is correct.

There is also rice bran oil.

If its the same money I would go with Peanut.

Around here, we have a restaurant supply store open to the public, Cash and Carry, they stock 5 gal buckets of commercial "Frymax". I've never read the label, but it must have some nasty schidt in it because it makes the most beautiful gold crispy french fries you could ask for. Doesn't seem to soak the breading on fish and poultry either.

Seems like there are some different things in there.


Anti foaming agents for one.

Frymax Sun Supreme is a clear frying oil that contains zero grams of trans-fat per serving. It is made from 100% high-oleic sunflower oil, which provides exceptional fry life, easy clean-up, and a clean neutral flavor. This product is also non-GMO (genetically modified).

FRYMAX oils are subjected to additional trace metal reduction and our ultra-purification process. This process is unique to Stratas, and was developed to remove impurities from the oil, thereby improving flavor and increasing fry life.

https://www.stratasfoods.com/products/frymax-sunsupreme

Stay away from seed oils. They are garbage.

C-stores serve chicken, they filter the oil every fry, every week,
They pump the oil through the filter into jugs to dispose of it, do a deep clean and replace.

That filtered fry oil is the best.
It's FREE, still good, and because it's FREE, I use it once or twice and just
pitch it.

It was FREE, the replacement is FREE, so it's not worth much effort filtering.


Yep, I'm cheap.😁

pork lard is tasty

I ran a KFC when I was young and we used Kraft red label hard shortening and then filtered it about every three days. I noticed that the fryer for fish, shrimp and whatever usually got tossed each 5 days or so. I was really wondering if anybody here used the soy- peanut oil blend but all of this is well taken and noted.

You are NOT alone.

Beef fat is best. Pork Lard is next. I can't stand Peanut or Canola oil.