Anyone make fried fish? Tips for which fish, what oil?

[mommyshoppinghabit]

One of the only two things DH will make in the kitchen is fried fish. It's one of the few times the kids will actually eat what we are eating for dinner. But I am having a hard time convincing him to use another oil besides olive oil or canola oil. We're not talking deep frying, just pan frying in oil. He has tried coconut oil and red palm oil but both are unsatisfactory. The coconut oil starts to froth when the fish are placed in, enveloping the fish in bubbles. The red palm oil has too overpowering a taste. We don't eat pork so lard is out, tallow seems like it would overpower the fish w/a beefy taste? Plus it's not easy to get around here.
The fish we get is whole perch from the Korean market. It's a smaller fish, but nevertheless, I'm concerned about toxicity. The Korean guys there are loathe to answer me when I ask where the fish comes from, plus I've caught them labeling Atlantic salmon as Alaskan salmon. Hmm. Is there a good place to buy whole frozen fish online maybe (not salmon)?

[organicmidwestmama]

fry in butter! my family really likes fried hallibut, walleye, or local herring. my favorite though is skin-on rainbow trout! i buy from a local fishmonger shop. i would not buy from a cheap asain grocery store as i find some of the ones here to not label sources at all.

[deditus]

Originally Posted by mommyshoppinghabit

One of the only two things DH will make in the kitchen is fried fish. It's one of the few times the kids will actually eat what we are eating for dinner. But I am having a hard time convincing him to use another oil besides olive oil or canola oil. We're not talking deep frying, just pan frying in oil. He has tried coconut oil and red palm oil but both are unsatisfactory. The coconut oil starts to froth when the fish are placed in, enveloping the fish in bubbles. The red palm oil has too overpowering a taste. We don't eat pork so lard is out, tallow seems like it would overpower the fish w/a beefy taste? Plus it's not easy to get around here.

I use palm shortening - it has no flavor and a high smoke point.

[ursusarctos]

I almost always use butter Ghee works well too. It has a buttery taste but a higher smoke point so is good for frying. You need less of it than butter, too, it seems like oil once you melt it in the pan.
Can you get the fish from anywhere else? That source does not sound reputable.

[mommyshoppinghabit]

Do you guys use regular butter for frying or do you stick w/the pastured butter or as a middle ground, organic butter? Does the fish come out w/a buttery taste? Whenever I use butter or ghee for sauteeing, I don't usually like taste it imparts to the food. Dh stuffs the fish w/scallions, garlic, and ginger and the good thing about the canola oil is that it doesn't distort these flavors.

[crunchy_mama]

I use tallow, palm shortening or refined coco oil for somthing like that. I wouldn't personally use butter b/c of the smoke point.

[organicmidwestmama]

Originally Posted by mommyshoppinghabit

Do you guys use regular butter for frying or do you stick w/the pastured butter or as a middle ground, organic butter? Does the fish come out w/a buttery taste? Whenever I use butter or ghee for sauteeing, I don't usually like taste it imparts to the food. Dh stuffs the fish w/scallions, garlic, and ginger and the good thing about the canola oil is that it doesn't distort these flavors.

well, i looove butter so i enjoy the flavor it imparts

any butter will do, i at least buy local, then organic, sometimes grassfed.

[ursusarctos]

Originally Posted by mommyshoppinghabit

Do you guys use regular butter for frying or do you stick w/the pastured butter or as a middle ground, organic butter? Does the fish come out w/a buttery taste? Whenever I use butter or ghee for sauteeing, I don't usually like taste it imparts to the food. Dh stuffs the fish w/scallions, garlic, and ginger and the good thing about the canola oil is that it doesn't distort these flavors.

Hmm yes the fish does come out with a buttery taste but I like that taste so I don't think of it as a bad thing. I usually just use whatever butter I have around for frying, with the exception of the super expensive local organic cultured butter that I can sometimes get. Then I use regular butter. But if you don't like butter taste when you fry things then scratch that suggestion!

[JaneS]

We use ghee or palm oil shortening or a combo. Beef Tallow is great for chicken nuggets but not fish. I've never tried pork lard, hmmmm... I will have to do that!

Beef Tallow makes the most amazing french fries btw.