Can you mix vegetable oil and corn to fry fish?

Mixing vegetable oil and corn for frying fish is not recommended. While both vegetable oil and corn can be used for frying, they have different properties and characteristics. Mixing them may not result in optimal results and can potentially affect the taste and texture of the fish.

Here's why it's generally not advisable to mix vegetable oil and corn for frying fish:

Different Smoke Points:

Vegetable oils, such as canola or safflower oil, have a higher smoke point compared to corn oil. The smoke point refers to the temperature at which the oil starts to break down and produce harmful fumes. When mixing oils with different smoke points, the one with the lower smoke point can burn and release smoke, affecting the flavor of the fish.

Flavor Alteration:

Corn oil has a distinct flavor that can be noticeable when used for frying. Mixing it with vegetable oil may alter the overall flavor of the fried fish, which may not be desirable. Using a neutral-tasting oil like vegetable oil or canola oil is generally preferred for frying to avoid interfering with the natural flavors of the fish.

Texture Issues:

Mixing oils can result in inconsistent texture and crispness in the fried fish. Different oils have different viscosities and heat transfer properties, which can affect the way the fish cooks. Mixing them may lead to uneven cooking and potentially make the fish soggy or overcooked.

Stability:

Vegetable oils are generally more stable and resistant to oxidation compared to corn oil. When mixed, the instability of corn oil can affect the overall stability of the frying oil, making it more susceptible to rancidity and reducing its shelf life.

It's always best to use a single type of oil that is suitable for frying fish. Vegetable oils with high smoke points, such as canola or safflower oil, are commonly used for deep-frying and provide consistent results in terms of flavor, texture, and stability.