Frying fish is almost a mandatory part of preparing the Christmas dinner. However, this is not the only opportunity to prepare fish in this way. That’s why it pays to know how to do it right. It turns out that choosing the right fat for frying is crucial not only in terms of taste, but also in terms of health. Find out which oils are better not to use for frying fish and which fats to replace them with.

Frying fish is not a difficult thing. If done carefully and using the correct grease. It is a simple way of preparing fish that many people have liked for everyday use as well as for a festive Christmas dinner. That’s why it’s worth taking a moment to check that you’re using the right oil for the job. Not everyone is suitable for frying.

What is the best oil for frying fish? This oil is not a healthy choice

Which oil should not be used for frying fish? Everyone must know the answer to this question. This way, you will prepare the fish correctly and not adversely affect the taste of the food or your own health. Choosing the right fat is therefore very important.

  • Some oils are not suitable for frying. The decisive factor is the smoking point of the vegetable fat.
  • This is the temperature at which the oil starts to emit smoke. It loses its nutritional value and can even produce harmful substances. The probability of food burning also increases.

To avoid this, frying with fats with a low smoke point should be avoided.

  • This also includes cold-pressed oils. When heated, they lose their properties and also become harmful.
  • Additionally, extra virgin olive oil should definitely not be used for frying. Although it is valued for its nutritional properties, it is completely unsuitable for frying at high temperatures.
  • The same goes for unrefined corn oil, unrefined pumpkin oil or walnut oil.
  • Attention should also be paid to rapeseed oil. Its unrefined version has a smoke point of only 130 degrees Celsius.

The use of vegetable oils with a low smoke point is not beneficial to the health and taste of food. Therefore, they should not be chosen for frying.

What kind of fat is best for frying fish? There are several options to choose from

  • Refined rapeseed oil would therefore be a good choice. The latter is one of the best options for frying fish. It has a neutral taste and its smoke point is up to 240 degrees Celsius.
  • Another option worth considering is avocado or coconut oil. Refined oils tolerate high temperatures well. And their flavor goes well with fish.

Many people also choose clarified butter for frying fish.

  • When the fish is fried on medium heat and clarified butter is used, it acquires a mild buttery taste.
  • In addition, clarified butter does not burn as easily due to its high smoke point and the removal of milk proteins. Frying on it is pleasant, healthy and tasty.

Slovaks love this oil. It becomes toxic when fried