There’s nothing like a beautifully fried piece of fish. It could be halibut, cod, catfish, or walleye, and it could be breaded in beer or bread crumbs. The outside should be golden brown, and the inside should be flaky and tender. If you want your fried fish to turn out great, there are a few things you should do before you start. You first want to make sure you’re picking the best fish for frying. Next, choose whether you want to deep-fry the fish or just sauté it in a pan. Each method needs a different type of cooking oil. If you want your fish to be crispy and crunchy after deep-frying it in a deep-fryer, a cast-iron pan, or a pot with high sides, you need to use the right oil. And that comes down to two things: the smoke point of the oil and whether it will add any flavor to the fish. We’ll break it all down for you here.
For fish fry fanatics, coconut oil offers a tasty new option for getting that perfect golden crust. With its subtle sweetness and high smoke point, coconut oil allows you to enjoy deliciously crispy fried fish without the drawbacks of other oils.
In this article, we’ll explore the benefits of using coconut oil to fry fish proper frying techniques recommended fish types, FAQs, and tips for maximizing flavor and nutrition. Read on to learn why coconut oil can elevate your next fish fry to new heights!
What Makes Coconut Oil Good For Frying Fish?
Coconut oil has several advantages that make it an excellent choice for frying fish
- High smoke point of 350°F – Allows frying without burning or smoking
- Neutral flavor – Doesn’t impart overwhelming coconut taste
- Subtle sweetness – Enhances flavors already present
- Ideal viscosity – Produces light, crispy coating
- Healthy fats – Contains medium-chain triglycerides with health benefits
- Heat stability – Doesn’t easily oxidize or go rancid when heated
The high temperature stability prevents the breakdown of healthy fats during frying. And the light viscosity creates a delicately crispy crust without being greasy. Overall, it’s a versatile oil that excels at fish frying.
Proper Method For Frying Fish in Coconut Oil
Follow these tips to maximize results when frying fish in coconut oil:
- Choose refined coconut oil for mild flavor
- Heat oil to 350-375°F – use a thermometer for accuracy
- Coat fish lightly in flour, cornmeal, or breadcrumbs
- Fry fish for 2-4 minutes per side, depending on thickness
- Work in small batches to maintain oil temperature
- Allow cooked fish to drain on a paper towel-lined plate
- Throw out oil once it darkens or smells “off”
The key is keeping the oil hot enough to crisp the exterior before the inside overcooks. Smaller cuts of fish need less time. Adjust the heat as needed to maintain the ideal temperature.
What Types of Fish Work Best?
While coconut oil pairs well with most fish, these varieties are particularly well-suited:
- Cod
- Tilapia
- Catfish
- Walleye
- Halibut
- Sole
- Perch
- Snapper
The light flavor of these white fishes allows the subtle coconut to shine through. Fattier fish like salmon and trout can also work nicely. Avoid strongly flavored fish like mackerel.
Whole small fish like smelt are also delicious pan-fried in coconut oil to give the skin a crisp coating.
Frequently Asked Questions About Frying Fish in Coconut Oil
Can any type of coconut oil be used? Both refined and unrefined coconut oil work well, but refined has a more neutral flavor.
Does the fish soak up a lot of oil? No, letting the fish drain after frying prevents excess oil absorption.
How many times can I reuse the oil? Strain and store after use, then reuse 2-3 times until overly discolored or rancid smelling.
What about the texture and moisture? Coconut oil makes the exterior crispy while keeping the inside tender and flaky.
Is it healthier than other oils? Yes, coconut oil maintains integrity at fry temps and provides healthy fats.
Can I mix it with other oils? Absolutely, combining with vegetable or canola oil can further boost smoke point.
Tips for Delicious Coconut Fried Fish
- For picky eaters, blend oil with vinegar for fish “chips”
- Add a squeeze of lemon over finished fish for a fresh flavor
- Experiment with seasonings like garlic powder, paprika, or cayenne
- Make a spicy aioli dipping sauce using mayo and hot sauce
- Tailor breading to the fish type, like cornmeal for catfish
- Pair with sliced veggies instead of fries for a healthier meal
With its high smoke point and subtly sweet flavor, coconut oil can take your fish fries to the next level. Follow proper precautions for temperature regulation, oil freshness, and fish types. Then enjoy outstanding results – crispy, golden fish with a light coconut essence. Once you try it, this could become your new go-to fish frying oil!
Can You Fry Fish in Coconut Oil In a Pan?
Pan-frying fish in coconut oil is absolutely doable and can result in delicious results. The key considerations are choosing the right pan and maintaining proper heat.
For pan-frying, use a heavy skillet made of cast iron, carbon steel, or stainless steel. The thick, even-heating material will prevent hot spots that could burn the oil.
Heat your pan over medium-high heat until the coconut oil shimmers. Test the temperature by adding a small cube of bread – if it sizzles immediately, the oil is ready.
Add lightly breaded or flour-dusted fish filets, working in batches to avoid crowding. Pan-fry for 2-3 minutes per side until crispy and golden brown.
Monitor the heat, adjusting lower if the oil starts smoking. Let fish drain on a paper towel before serving. Enjoy the crispy fish seared in coconut oil!
Is Coconut Oil Healthy For Frying Fish?
When compared to other frying oils, coconut oil is one of the healthier options. Here’s why:
- High smoke point avoids oxidation at frying temperatures
- No trans fats formed during heating
- Rich in medium-chain triglycerides – easily digested energy source
- Boosts HDL (good) cholesterol and improves blood lipids
- Contains lauric and caprylic acids with antimicrobial properties
- Antioxidants like vitamin E provide free radical protection
Of course, fried foods should still be consumed in moderation as part of an overall nutritious diet. But when the occasion calls for a fish fry, coconut oil is a smart choice.
How Does Coconut Oil Compare to Other Oils for Frying Fish?
Coconut oil stacks up nicely against other common frying oils:
- More heat-stable than extra virgin olive oil, which can easily burn
- Lighter in flavor than peanut or sesame oil
- Not as susceptible to oxidation as polyunsaturated oils like vegetable and soybean
- Imparts subtle sweetness unlike neutral oils like canola or sunflower
- No genetically modified sources unlike “vegetable oil”
For flavor and nutrition, coconut oil shines in comparison. Frying brings out its best qualities.
What About Frying Shrimp or Other Seafood in Coconut Oil?
The same properties that make coconut oil wonderful for frying fish also lend well to shrimp and other types of seafood.
Medium-size shrimp fry up to perfection in hot coconut oil, resulting in plump interiors and crispy butterfly shells. Scallops also develop a delightful crispy sear while staying tender within.
And the subtle sweetness of coconut oil pairs impeccably with the inherent brininess of all types of seafood. Simply use the same frying method at 350-375°F. What a delicious way to enjoy your catch!
Final Take – Give Coconut Oil a Try For Your Next Fish Fry
When it comes to frying fish with a beautiful crispy crust and flavorful interior, coconut oil is a winning choice. With its high smoke point and stability, light texture, and hint of natural sweetness, coconut oil allows fish to shine in the fryer.
Follow proper preparation, temperature control, and fish selection for sensational results. Then enjoy your fish fry along with sides like fresh slaw, roasted veggies, or even popcorn shrimp using the same oil!
Coconut oil offers a healthier alternative to boost flavor and texture when frying. The next time you’re craving fish and chips, catfish nuggets, or any type of crispy fried fish, give coconut oil a try in place of traditional vegetable oils. You may find a new go-to for all your fish frying needs.
How to Choose the Best Oil For Frying FishIf you want a crisp and light tasting piece of fish, it’s imperative to choose the
