What is your favorite frying oil ?

Joined Oct 13, 2001
My question is what is your favorite oil for fried foods ? I go back to the days of lard and crisco type oils . Remember Mcdonalds french fries 20 years ago ? I know that fried foods are unhealthy when consumed frequently but if eaten in moderation there ok .
So why do we do all this canola stuff ? I dont like it or its flavor .
Give me some good tempura veggies and shrimp fried in peanut oil . Fried catfish filets in the same . Use a little lard or suet !Yum!
And duck fat just rules ! OK , enough rant , whats your spin on oil!
Joined Oct 28, 1999
I am a big fan of peanut oil... especially for French fries. The flavor is unmistakable. I have, however, had the pleasure of having potatoes fried in horse fat. It isn't all that popular here, but elsewhere, it seems to be a bit more accepted. Fantastic flavor! If you have ever have the opportunity, by all means, try it.
Joined Aug 4, 2000
Mine is peanut oil.

someone mentioned MacDonalds. Well, I remember in the very early 60's hitchhiking in South Gate, near Los Angeles, getting rides from hair-boys down Tweedy Boulevard. Who here knows what a hair-boy is/was.

Well, mickey d's was no more than a few million served and the fries and shakes were out of this world. Gimme' some more James Brown, 93 KHJ, golden.

Joined Sep 21, 2001
Peanut oil, sesame oil, lard, or bacon fat,depending on what I am frying. Potatoes fried in bacon fat are fantastic.
Canola oil has a strange odor to me.


Staff member
Joined Oct 7, 2001
Bacon fat rules!!! Then again so does Duck Fat!!! For everyday frying you can't beat peanut oil though.


Joined Jun 15, 2003
PEANUT #1 thus the best! The only problem is its temp break point, very very low! The best for high end appitizers. Olive is great for Pastas, Sesame for FREE! ;-)

French Fries: Plain old Lard, also great for all Cajun gumbos and creoles...

Now if we were doing Kentucky Style Deep Fried Chicken, then nothing beats Crisco!

Roasting potatoes: Nothing beats Clarified Bacon Fat.... drooool...

Many methods with many flavors, thats what keeps it interesting....

Joined May 26, 2001
Oh, gosh. It depends. I will confess to using canola for deep-frying at home, or canola plus cheap olive oil. Otherwise, for sautéing: sometimes clarified butter, sometimes decent olive oil, sometimes duck or chicken fat, or even :eek: bacon fat or lard. It all depends on the flavor I want.

In case you haven't guessed, I have many, many fats in my fridge, along with the many many condiments :blush:

Latest posts

Top Bottom