What Oil Is The Best For Deep Frying Fish?

Preparing a proper Friday fish fry is a rite of passage, and to honor the long list of those who've fried before you with proper respect, you must have all of the essentials readily available. There are many elements that go into frying delicious fish, from the filet you choose to the seasonings. But today, we're focusing on one component: oil. You can't deep fry fish with just any product. If you're looking for perfectly crisp batter coupled with fish with a flavor that shines, go for canola or vegetable oil. 

The secret rests on three main factors: smoke point, flavor, and cost. Oils like canola and vegetable oil strike a perfect balance, making them the top contenders for your next fish fry. Oils with a bold flavor and low smoke point, such as extra virgin olive oil, will burn quickly and overwhelm the taste of the fish. It may seem like an overstatement, but there's zero hyperbole when I say that the oil you choose can make or break your meal when deep frying. If your goal is to achieve golden, crispy fish without overpowering its natural flavor, then stick to canola or vegetable oil.

If you can deep fry a good batch of fish, you're certified in the eyes of family, friends, and colleagues for a lifetime. After a bit of research, it's easy to see why canola and vegetable oils are the go-to choices for deep frying fish.

To kick things off, both have a high smoke point — between 400 and 450 degrees Fahrenheit. This is ideal for the intense heat of deep frying and helps ensure that your fish cooks evenly without the oil breaking down and adding burnt flavors. Better yet, their neutral taste won't compete with the delicate flavor of the fish or your chosen seasonings.

And while you're gearing up for your fish fry, you don't have to worry about spending a huge amount on groceries. These oils are affordable and widely available, meaning they're very accessible for folks deep frying at home. Canola and vegetable oils provide consistency and reliability, and they're versatile enough to be used for other cooking tasks as well, so nothing goes to waste!

There are a few more oils that have a smoke point that is good enough for deep frying. You have options, folks! Refined peanut oil is one that comes to mind as a popular choice for frying, with a high smoke point of 450 degrees Fahrenheit and a subtle, nutty flavor. It works great with fish, but there are a few negatives, like the fact that it tends to be a bit more expensive, and it certainly isn't friendly for people with a peanut allergy. Sunflower oil is another suitable choice, offering a clean taste and the same smoke point of 450 degrees Fahrenheit, but it too can be pricier than canola oil.

For those looking to splurge, refined avocado oil boasts an impressive smoke point of up to about 520 degrees Fahrenheit, making it practically foolproof for deep frying. It also adds a really nice, rich, buttery flavor to your fish. However, the cost makes it less practical if you're going to be cooking large amounts of fish at once or frying frequently.

Grapeseed, corn, safflower, and soybean oil will also get the job done, but ultimately, the best oil for frying fish depends on your priorities. If you're aiming for affordability and versatility, stick with canola or vegetable oil. If you're feeling adventurous or want to experiment with flavor, try alternatives like peanut or sunflower oil. No matter your choice, the right oil ensures your U.K. or American fish and chips come out crispy, golden, and absolutely delicious.