Hi!

New to BWCA tripping. How does everyone manage fry oil. Especially the filtering and/or reuse. Headed out of sawbill Aug. 13th.

Thanks!

Our group of six likes deep-fried, beer-battered fish. I start with a deep amount of oil and start frying, adding a bit of oil as needed. When the pile of filets starts running low, I quit adding oil and let it run low. When done, there is only a small amount of oil left and it's not worth saving. Start with fresh oil for the next fish fry.

Use as much oil as possible frying fish then filter with a coffee filter.
Coffee filter then makes a good fire starter. (Not sure if using filter for fire is frowned upon)

Paper towels can also come in handy for wiping up any excess oil left in the pan (that can't be recycled).

I stopped using oil a long time ago and started bringing lard with. My experience is WAY better with it on every level. First, it's in solid form in your pack, so zero chance of leakage and a mess. Second, it has a higher smoke point most oils which lends itself well to frying over a fire. Also, since you can get it hotter, your fish will be much more crispy and with less oil absorbed, so you get a way better finished product.

Great info!!!! Thank you

I use butter flavored Crisco sticks. After cooking I let the left over oil almost get hard and put it back in the wrapper where it solidifies again for reuse.

I don't fry often, and my fried fish meals aren't the greatest, just as a disclaimer. But I try to use as little oil as possible so there isn't much left when I'm done. The little that there is can be dripped on a log in the fire. I try to not get any on the ground so it can actually burn off instead of just soaking into the ground.

I just wanted to share my experience as someone that doesn't plan around frying fish all the time, and maybe just does once or twice a trip, if at all.

Deep frying fish is not the best or easiest way to cook it. Personally, I think the best way is to gut the fish and roast it on a stick over the fire. It takes forever, but there are no pots and pans to clean up. My easiest way is to just toss the meat in a greased pan with rehydrated onion then add to something else or with a side dish, like instant potatoes or a premade 'just add hot water' instant rice dish.

fish oil of choice

It's an interesting contradiction (what's the word for that again?) the more oil --and the hotter it is-- you use, the less oily your fish will be. Greater volume means it won't lose heat when the food goes in, and therefore it won't soak in as much.
I pour it back in the bottle when it cools and then re-use it. The coffee filter idea is a good one; I'll have to try that.

Cooking oil smoke points

sns: " Cooking oil smoke points "

Yes hotter cooking points-less oily tasting.