We have always deep fried our crappie in Crisco, the solid can. (Always liked how crispy the fish would stay and not saturate the fish.) Now with all the various oils/ shortnings available on the store shelves, which is your favorite and why?

Canola for me. Can't tell any difference in taste of basic oils for frying. Some can be used more than once depending on their temperature tolerance.

Peanut oil.

I think keeping the temp at 350 degrees, really reduces the sogginess with fish.

I strain it & use it over & over,

Always peanut oil

crisco

Mrs. Tuckers shortening.

Peanut oil up here

Peanut

I buy the cheap oil and pour out when done Never had a problem and I fry fish a lot

Cheap Oil from Sam's then pour it through a paper paint mesh strainer to remove the corn meal then only re use it about three times.

Peanut.

Canola normally but will use peanut too. Like others, I strain it with coffee filters to remove the corn meal. I typically use it two times before tossing but it really depends on the color of the oil and how much fish I fry each time.

Peanut Oil

After you strain your oil place in freezer till next time you fry fish.