Choosing the right fat: Secrets to perfect fried fish
The Christmas dinner is known for its unique flavours. One of the most important dishes of this evening is fish – baked, stewed, but most often fried. What kind of fat should you choose, and which should you avoid using in the pan?
Choosing the right fat for cooking is not just about taste but also health. We often overlook this aspect, focusing more on spices or main ingredients. However, not everyone realises that selecting the right oil for frying can enhance cooking and prevent the food from burning.
What is the best fat for frying fish?
Refined rapeseed oil is an excellent choice for frying fish. Its high smoke point makes it ideal for 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 fish.
Avocado oil is a true treasure in the kitchen. Its high-temperature stability makes it perfect for frying. It has a delicate, nutty-almond flavour. It contains healthy fats and increases the absorption of vitamins A, D, E, and K, making it an excellent choice for those who care about a healthy diet.
Refined coconut oil is suitable for frying mainly due to the saturated fatty acids that do not oxidise during cooking. It doesn't have the aroma or taste of coconut. This can be a big plus, especially for people who want to avoid the specific taste of coconut oil while preparing fish dishes.
Clarified butter has a delicate nutty taste, adding a unique aroma to dishes. It pairs excellently with fish and vegetables. Furthermore, its high smoke point of about 250°C means it won't burn as quickly as other fats.
Fats to avoid for frying
Flaxseed oil, black cumin oil, and 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, 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.
