Which is better to fry fish Vegetable or canola oil?

Both vegetable oil and canola oil are good choices for frying fish, but canola oil is generally considered slightly better. Here's why:

* Smoke point: Canola oil has a higher smoke point than most vegetable oils (around 400°F vs. 375°F for vegetable oil). This means it can withstand higher temperatures before it starts to break down and smoke, which can impart an unpleasant flavor to your fish.

* Flavor: Canola oil has a neutral flavor, which won't interfere with the taste of the fish. Vegetable oil can sometimes have a slightly stronger flavor, which may not be desirable for all fish.

* Health: Both oils are relatively healthy options, but canola oil is lower in saturated fat and higher in monounsaturated fats, which are considered heart-healthy.

Ultimately, the best choice for you will depend on your personal preferences and the specific type of fish you're frying. For delicate fish, such as flounder or sole, you might want to use a neutral oil like canola. For more robust fish, such as cod or halibut, vegetable oil could be a good option.

Here's a quick summary:

Canola Oil:

* Higher smoke point

* Neutral flavor

* Lower in saturated fat, higher in monounsaturated fat

Vegetable Oil:

* Lower smoke point

* May have a stronger flavor

* Higher in saturated fat

No matter which oil you choose, make sure it's heated to the correct temperature before adding your fish. This will help ensure that it cooks evenly and doesn't stick to the pan.