The type of oil that you use to deep fry your fish can have a major impact on how it fries, the taste, and the texture, so it’s important that you choose the right oil for the task. Here are three major things you need to consider when choosing oil for frying fish:
- The Smoke Point. The smoke point is the temperature when oil starts to break down and become unusable. When deep frying fish, you want to use oil that has a high smoke point because you need to fry the fish at a high temperature.
- The Flavor. Fish is delicate, so you want to choose oil that has a neutral flavor that won’t overpower the fish.
- Flavor Transfer. If you’re frying different types of seafood (or even different types of food) at the same time, you want to prevent the flavors from transferring.
For details how to choose the right oil, can refer to this site.