Frying fish: Discover the best oils for a perfect dish
The Christmas dinner is often associated with unique flavours. One of the most important dishes of this evening is fish, whether it's baked, stewed, or most often, fried. But what type of fat should you choose, and which should you avoid in the frying pan?
Choosing the right fat for cooking is crucial not just for taste but also for health. We frequently overlook this aspect, focusing more on spices or main ingredients. However, not everyone knows that selecting the appropriate oil for frying can enhance cooking and prevent the food from burning.
What is the best fat for frying fish?
Refined canola oil is an excellent choice for frying fish. Its high smoke point makes it ideal for cooking at high temperatures. As a result, dishes retain their taste and nutritional value. It's also worth noting that refined oil has a neutral flavour, so it doesn't overpower the delicate aroma of the fish.
Avocado oil is a true gem in the kitchen. Its stability at high temperatures makes it perfect for frying. It has a subtle, nutty-almond flavour. It contains healthy fats and enhances the absorption of vitamins A, D, E, and K, making it an excellent choice for those mindful of a healthy diet.
Refined coconut oil is great for frying, mainly because of the saturated fatty acids that don't oxidize during cooking. It doesn’t have the aroma or taste of coconut, which can be a big plus for those who want to avoid a specific coconut flavour when preparing fish dishes.
Clarified butter has a subtle nutty taste that adds a unique aroma to dishes. It pairs excellently with fish and vegetables. Additionally, its high smoke point of about 250°C (480°F) means it won't burn as quickly as other fats.
This fat is better not to choose for frying
Flaxseed oil, black cumin oil, or sunflower oil are not suitable for frying due to their properties. They easily burn and lose nutritional value at high temperatures. Using such oils can negatively affect the taste of the dish and cause it to burn in the pan. You should also avoid cheap vegetable oils of unknown origin, as they may contain harmful substances that seep into the food.
When flaxseed oil is heated to just over 100°C (210°F), it begins to smoke, and the alpha-linolenic acid it contains breaks down into harmful peroxides with carcinogenic effects. This oil is only suitable for consuming "cold." In this form, it is worth eating as often as possible because it provides valuable omega group acids.
