How about using fish frying oil more than one time.

i do. no more than 2 though, and i don't let it sit long between

I can sometimes get 3-4 out of it, if I take the time to filter it and can keep it cool in between and (like Bob says) not for long - easier to keep it cool at this time of year. Helps if I don't overheat it during use, which means not overloading the fryer (small batches).

I've used peanut oil 3-4 times if I strain it each time it's used. I agree with the above about not burning it. Once you burn a batch, you might as well throw it out.

we use it many more times than three or four, always strained and like roller said toss it if it burns, we use the electric cajun turkey fryer so I cannot burn the oil
i have used it a dozen or more times
in colorado, we would use oil for a year or more when we whole fried trout

how should the oil bee stored? in fridge or frozen in freezer?

We've just been pouring it into plastic bottles (often the same bottle it came in)......after cooling to room temp and filtering of course. Store it on the pantry shelf; use it three, maybe four times.

Thank everyone for your responce. I had a suspision that I was disposing of oil that I could use over. I use cyenne and blsck pepper and salt to coat my fish and suspect that after a few uses the oil will absorb the spice and the used oil will get too spicy to use.

Thanks again.

If you use peanut oil use a long thermometer like you use when frying turkeys and don't let you oil get above 350degs. That will keep it from burning. Strain it back into a container after it cools. We use ours at least 6 times and sometimes more. Oh yeah cut a potato in half and throw it in the oil after you get thru cooking and it will soak up a lot of the spices.
Johnny

The way I was taught to tell when the oil was hot enough to fry fish was to take a kitchen match & put in oil while getting hot, when oil gets right to fry fish, it will ignite match, remove match &. then put small batches of fish in to cook, when done, it will float to top. When finished cooking fish, drop some taters in to fry, they will clean oil as far as taste, then strain oil when cooled enough to pour into storage containers

that potato trick works for all kinds of stuff in oil

Ditto on the match trick! We always use a match to tell when it's time to start cooking the fish. If you use peanut oil you should be able to use it more than once. I've been told that you can use peanut oil to cook fish in and then be able to use the same oil for a cake! I don't think anyone has ever tried but that's the rumor. It doesn't retain the fishy smell or taste.

Taters, taters, taters. Also, fresh onions will help clean up your oil. Drop some in after every 2 or 3 batches and store oil as described in the above posts, and your oil should last for 3 or 4 fish frys at least. I've used oil left from a Thanksgiving turkey fry now for 3 fish frys and its still fine.

Not only is it bad for the oil to get it too hot is is also bad for you. If you get oil over 400 degrees it starts to change molecularly and will have more trans fats and other things form that are bad for your body. I have been studying making Bio Diesel and I learned a lot about oil and what happens when certain conditions are met. I can tell how long a restaurant uses their oil and also if they got it too hot by the amount of waste product created when making Bio Diesel. You can take fresh oil never used and make bio diesel out of it and have little left over glycerin. If you heat the same unused oil to 450 degrees and let it cook for a while then process it it will take a lot more lye to break down and you will have much more waste product as the oil has changed it's molecular makeup.
Just thought you may find this interesting.