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10 Fish Frying Questions (Read 12521 times)
nhlfan
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Fish Frying Questions
Aug 24th, 2004 at 3:41pm
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13 days until 8 on Knife Lake!!!  Was wondering, do most of you use oil or shortening to fry your fish, and if you use oil, how well does it transport (leakage, etc.), or has anyone used the shortening sticks, like a butter stick?  Saw most prefer peanut oil in previous posts, but was concerned about it getting all over everything.  Is this not really a problem?  What knid of container do most of you transport it in?  Also, if anyone can tell me how busy it is up there right now, that would be great!!!
  
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travelinman
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Re: Fish Frying Questions
Reply #1 - Aug 24th, 2004 at 3:51pm
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We have used several types of containers in the past but Nalgenes  still work the best for us.  You can reuse the oil, and the PC (poly-carbonate sp?) can take boiling water.  Most of their bottles can take temps above 225 so after cooking if you let oil cool down enough you can just pop in it and save it for later.  They make small enough containers - we take in 16 oz for a week and we usually have a few ounces left over. 

I am a big fan of Olive Oil so that is what we bring in.  Not so good for pancakes though. 

Never tried the stick style but we have a butter flavor in the pantry that would be interesting.
  
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canoejack
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Re: Fish Frying Questions
Reply #2 - Aug 24th, 2004 at 3:56pm
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I use the sticks and they work fine.  I like not having to worry about oil spillage - worrying about spilling the wine is bad enough. Smiley
  
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Yellowbird
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Re: Fish Frying Questions
Reply #3 - Aug 24th, 2004 at 4:26pm
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Quote:
What knid of container do most of you transport it in?

I've tried "smaller" containers w/o much luck. So now I just leave it in the original bottle from the store and just go with the smaller sizes.
-YB
  
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travelinman
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Re: Fish Frying Questions
Reply #4 - Aug 24th, 2004 at 4:42pm
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You know canoejack the secret to not spilling the wine?  Do what I do - Drink more early on!   Grin

Do you save the remainders from the sticks?
  
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DentonDoc
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Re: Fish Frying Questions
Reply #5 - Aug 24th, 2004 at 4:51pm
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Quote:
... now I just leave it in the original bottle from the store and just go with the smaller sizes.
-YB

Same here.  However, it is probably a good idea to double (ziplock) bag the smaller bottles ... just in case.  Of course the bottles are plastic.

We also take olive oil the same way (e.g., for pasta dishes, etc), but since many olive oils come in glass we transfer to plastic bottles.

dd
  
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Old Salt
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Re: Fish Frying Questions
Reply #6 - Aug 24th, 2004 at 7:15pm
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We (Snowdog and I) use squeeze marjorine, available in 1 lb bottles. We take 3 for a week or so. We also take 1 1/2 pts of canola oil in a nalgene bottle. All of the bottles are put in ziplocs for safety. Only had one trip where the oil bottle sprung a leak, but cleaning up oil in a foodbox is one picnic I have no desire to repeat. Its also good insurance in case some seasoned veteran doesn't get the top closed tightly. Shocked
  
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Bannock
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Re: Fish Frying Questions
Reply #7 - Aug 24th, 2004 at 8:13pm
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I take oil in nalgene bottles as well.  I haven't got anything to add regarding oil.  However, I'd like to suggest taking some aluminum foil as well.  Oven baked/steamed fish is a nice change of pace from frying.  Place filet on foil. Add a little margarine.  Some spices/herbs if you have them.  Seal the foil closed.  Heat on the coals or fire grate, ten minutes to a side.
  
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Kingfisher
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Re: Fish Frying Questions
Reply #8 - Aug 24th, 2004 at 9:26pm
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This year we took 2-12 oz disposable water bottles, dried out filled with peanut oil and packed in a zip-loc. Neither leaked and we were able to easily burn the bottles when empty.
However, the best eating fish this year was baked in tinfoil with squeeze butter flavored margorine and fresh onions.
  
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dlk
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Re: Fish Frying Questions
Reply #9 - Aug 25th, 2004 at 12:03am
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We take vegetable oil in the smaller bottles, duct tape the lids on good and put in zip-lock bags.  Take a little care where you pack them (ie: away from sharp objects) & there's no problem.
  
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