reusing canola oil

[harrops26]

Can you filter oil after one batch of fish or should i just use new oil each time i fry fish

[pete/ny]

I do it using peanut oil.Works great. Not sure on canola oil though but give it a try and see if it works.

[fishinaround]

i usually just pour off everything other than the chunks, whatever particulate might be left will settle to the bottom anyway. never had any probs

[stevek]

I reuse it until it gets dark, lasts for many batches. You can filter it through cloth to clean it up. I've used coffee filters, but it takes a while and has to be done warm (not hot). Filter has to be in a strainer, if you put it straight in a funnel it will impede the flow.

[harrops26]

Thanks for the replies. I always thought it was a waste to throw the oil away each time i cooked some fish

[OldSailor]

Can you filter oil after one batch of fish or should i just use new oil each time i fry fish

Are you talking deep fryer I make wings in the deep fryer quite often and reuse my oil a number of times. I strain it once it's cool back into a jug I that I use for that, Then I put it in the fridge until the next time. Hope this helps!

[Rebelss]

Ya, just don't make french frys in it....."These taste fishy!!!" 

[harrops26]

No deep frier. I use a deep cast iron skillet.

[Nightbird]

This is very good info. I never thought you could save and re-use before this, even though it seemed very wasteful. A real good question, harrops26!

[TheDL]

I use mine untill it smells bad, at least 10 fries.  I let it cool after, then pour it through a few folds of cheesecloth (re-usable) stuffed in a funnel.  I store the oil back in the container...works great.  you will be able to tell by the smell when you should stop using it.

I use different oil for chicken wings, fish, fries...if possible.

[Hesperus]

I bought one of the cool touch fryers and leave the oil in it.  Food is in the basket so crumbs settle into pan.   Close the lid and keeps the spatter in plus it stores with oil inside as well as the sticky basket.   I do fish, shrimp, cheese curds (tricky) and tater tots in same oil and I'll use the oil for several batches until it clouds, smells, or things take too long to cook. 

[blufloyd]

Canola isn't fit to use the first time. Drives my blood sugar crazy. Might be good in a diesel though....

[Phoenix]

We have a deep fryer and use the oil until it darkens/smells/ bubbles up too much. Don't like the cheese cloth though. What we do is let the oil cool. Then, through a funnel lined with fine mesh window screen, pour into a glass (we use empty 1/2 gallon wine jugs) container. Stop pouring once that final ounce or two containing a lot of solids starts to flow.

[DasRottweiler]

My wife and I decided it was best to do our deep frying in the garage , so as not to stink up the house. Works great. Cold enough out there to keep the oil between frys, so I leave the oil in it. I change it out once or twice during the winter and toss the old stuff in the firepit. Now all I need is something to fry! Sketchy ice still here

[Snakehunter]

I re-use mine several times but I label the jug with a big "F" on the lid and write "fish" on the sides so I don't mix it up with anything that might get a fishy taste. I have a funnel with a super-fine mesh insert and I filter after every use.
When it gets dark I get rid of it.

I do the same thing with the peanut oil in my turkey fryer - only use it for turkey, only for a couple of times and filter each time.