Thread: Rice Bran Oil

Any kind of oil will be fine in the cajun fryer due to its design. As long as you keep the temps in the green, you will be just fine. We have used Peanut oil, but do not use it for large cooks because of people having peanut allergies. We have also used soybean oil which has a high burn temp, vegetable oil, corn oil, and creamy shortening which is pretty cheap at Sams. They all worked well. With the cajun fryer people will love the way you cook.

Originally Posted by RCC

Any kind of oil will be fine in the cajun fryer due to its design. As long as you keep the temps in the green, you will be just fine. We have used Peanut oil, but do not use it for large cooks because of people having peanut allergies. We have also used soybean oil which has a high burn temp, vegetable oil, corn oil, and creamy shortening which is pretty cheap at Sams. They all worked well. With the cajun fryer people will love the way you cook.

Since you've tried all the different oils, and lard, Which ones TASTES the best?

Originally Posted by BigRiverMarine

Since you've tried all the different oils, and lard, Which ones TASTES the best?

To be honest, I can't tell a dimes worth of difference in any of them. People started using the Rice oil because it was cheap. Now it is as expensive as the rest. I've never used it myself, so it may be the best ever. Just check the date on the box when you buy it. If the oil is fresh, it's all good.

Originally Posted by RCC

To be honest, I can't tell a dimes worth of difference in any of them. People started using the Rice oil because it was cheap. Now it is as expensive as the rest. I've never used it myself, so it may be the best ever. Just check the date on the box when you buy it. If the oil is fresh, it's all good.

So if you're frying crappie, they all taste like crappie right?

Originally Posted by BigRiverMarine

So if you're frying crappie, they all taste like crappie right?

The only time I had a problem was when I deep fried a turkey then fried some "FISH" after. The "fish" batter tasted like fried turkey.

For serious, I'm guessing that the cajun cooker when run at the correct temps keeps the fish from soaking up and tasting like the oil it is cooked in.

Originally Posted by RCC

The only time I had a problem was when I deep fried a turkey then fried some "FISH" after. The "fish" batter tasted like fried turkey.

For serious, I'm guessing that the cajun cooker when run at the correct temps keeps the fish from soaking up and tasting like the oil it is cooked in.

Good info. Thx Budro.

Im wanting one of those 4 gallon models! BRM whose got the best price on them down in Memphis area? At least I can compare alittle. Im in Memphis area at least once a month. Now when Bass Pro opens it may be once a week

Originally Posted by coolerfull

Im wanting one of those 4 gallon models! BRM whose got the best price on them down in Memphis area? At least I can compare alittle. Im in Memphis area at least once a month. Now when Bass Pro opens it may be once a week

I bought mine from Gazaway Lumber in Paragould, AR. Mr. Gazaway brought it to Sardis for me. He has a place down there. He'll give you a good deal. Can't remember what I paid, but it was the best price I could find. Mr. Gazaway bought a boat from me and did me right like I did him.