Frying fish and chips is a staple in many fish and chip shops, and choosing the right oil is crucial to achieving the perfect crispy texture and flavour. There are several types of fats and oils that can be used in fish and chip shops, each with their own unique characteristics and benefits. In this blog post, we will explore the different oil types that can be used in fish and chip shops and their pros and cons.
Peanut oil
Peanut oil has a high smoke point, making it suitable for deep-frying at high temperatures. It also has a mild flavor that doesn't overpower the taste of the fish and chips. Peanut oil is considered to have a neutral taste and is also considered to be a healthier oil as it contains monounsaturated fats which can help reduce the risk of heart disease. However, it may be an allergen for some people.
Canola oil
Canola oil, also known as rapeseed oil, is low in saturated fat and high in monounsaturated fats, making it a healthier option for deep-frying. It also has a high smoke point, which allows it to be used at high temperatures. Canola oil has a mild flavor and is considered to have a neutral taste, making it a good option for fish and chips. However, it's important to note that most canola oil is genetically modified and may have negative environmental impact from its sourcing and production.
Vegetable oil
Vegetable oil is a blend of different types of oils and its composition may vary depending on the brand. It's generally high in polyunsaturated fats and has a high smoke point, around 200 °C (392 °F). Vegetable oil is considered to have a neutral flavor, which can be good for fish and chips. However, it may have negative environmental impact from its sourcing and production.
Sunflower oil
Sunflower oil is high in polyunsaturated fats, and has a high smoke point of around 232 °C (450 °F) making it suitable for deep-frying. Sunflower oil is considered to have a mild flavour and is considered to have a neutral taste, making it a good option for fish and chips.
Palm oil
Palm oil is high in saturated fat, but it has a high smoke point of around 232 °C (450 °F) and is suitable for deep-frying. However, it's important to note that palm oil is a major contributor to deforestation and habitat destruction for many species, and thus may have negative environmental impact from its sourcing and production. Palm oil has a stronger taste and some people may find it to be too overpowering for fish and chips. It is also considered to be less healthy than other options, as it is high in saturated fat.
According to research, the taste of the oil used for frying fish and chips can have a significant impact on the overall flavour of the dish. Some oils have a stronger flavour than others, which can overpower the taste of the fish and chips.
Peanut oil is considered to have a mild flavour that does not overpower the taste of the fish and chips.
Canola (Rapeseed) oil and sunflower oil are also considered to have a mild flavour and are suitable for deep-frying. Vegetable oil, which is a blend of different types of oils, is considered to have a neutral flavour, which can be good for fish and chips, this is the most popular oil. However, it's important to note that the taste of vegetable oil may vary depending on the brand and the specific oils used in the blend.
Palm oil, on the other hand, has a stronger flavour and some people may find it to be too overpowering for fish and chips. It's also important to note that the environmental impact of palm oil may outweigh its taste benefits.
It's worth noting that personal preferences also play a role in determining which oil tastes the best, and it may be a good idea to try different oils to see which one works best for your fish and chip shop.
When choosing an oil for your fish and chip shop, it's important to consider the allergen potential, smoke point, flavour, and nutritional value of the oil. It's also important to consider the environmental impact of the oil and try to choose oils that have been sustainably sourced and produced.
In summary, each oil has its own unique characteristics and benefits and at the end of the day it comes down to your personal choice for the taste and flavour you want to offer.