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I thought peanut oil was overpriced hype until my buddy's fish fry changed my whole setup
He said my fries tasted like whatever I fried before them because I was reusing cheap oil at 350, and he was right. So what oil do you all actually keep in the fryer, and does it really last longer than 3 or 4 rounds?
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uma_johnson3d ago
Peanut oil has a higher smoke point so it breaks down slower, that's the real reason it lasts. My setup is a dedicated Fry Daddy that only ever sees peanut oil and I get maybe 8 to 10 batches before it starts smelling off. The trick is filtering it through a coffee filter or fine strainer after each cool down and keeping it in a dark spot. Heat and light are what kill oil way faster than the number of fries you throw at it. Also don't let crumbs sit in there, those little burnt bits are what make everything taste like old fish lol.
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