Cookbook talk:Deep Fat Frying

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Hi I'm trying to find out if deep-frying will leach beneficial oil out of fish?

Coat the fish, as in the Fried Fish recipe, and there's no way the fish oils could leak out. Uncoated fish would probably fall apart anyway.

--- In regards to the food poisoning: If you let bacteria/organisms grow in the oil, and then you heat the oil to over 300 degrees farenheit, won't that kill/neutralize all the dangerous organisms? -Chris W.

My understanding is that the primary concern is with the breakdown of the oil more than with bacterial growth. However, oil reuse is the norm; you can detect rancid oil quite easily by smell, and just discard it when that time comes. To prevent rancidity, filter the oil before storage. I'm looking for hard sources on this, though, before putting it out there as more than just one of several sides of the argument.

--Mac Frazier 23:13, 26 August 2006 (UTC)