Restaurant Equippers - June 24, 2025 - 7 minute read time

Best Oils for Frying: Everything from Fish to French Fries

Frying oil does a lot more than just make your food crunchy. It affects everything from texture to taste; however, not all oils perform the same. Choosing the best oil for frying depends on how hot your kitchen runs, what’s on the menu, and how often you’re using your fryer.

Whether you’re making baskets of chicken, fish, or fries, the oil you use directly affects the final result. 

If you’re confused, don’t worry: this guide breaks down which oil handles the heat best, which keeps flavors clean, and how to make smart decisions that hold up in a commercial kitchen. 

What Makes an Oil Ideal for Frying?

A good frying oil handles high heat without breaking down. The smoke point matters most, which is the temperature at which oil starts to burn and ruin the flavor of your food. Higher smoke points mean more stability during long frying sessions.

The neutral flavor is another key trait. Oils that don’t compete with your ingredients let the food stand out, not the fat. Color, aroma, and taste stay consistent across batches when your oil doesn’t add anything extra.

The best oil for frying also holds up over time. In commercial kitchens, reusability counts. Oils with better oxidation stability won’t degrade as quickly, so your food stays crisp and clean instead of heavy and greasy. 

Refined vs. Unrefined Oils: What’s Better for Frying?

Refined oils are the best oils for frying because they handle high temperatures without breaking down.

Refining removes impurities that cause smoke, off-flavors, and quicker spoilage. Unrefined oils, on the other hand, keep more of their natural flavor, making them unstable under heat.

For commercial fryers and repeated use, refined oils like canola, peanut, or sunflower hold their structure, stay neutral, and keep fried foods crisp.

No matter what you’re making, always check the smoke point before using any oil in high-heat cooking.

What’s the Best Oil for Frying Chicken, Seafood, and More?

Different foods need different frying oils to get the right texture, flavor, and finish. High-heat cooking changes how each oil behaves, primarily for meat or seafood.

The best oil for frying will balance smoke point, flavor neutrality, and cost. In commercial kitchens, consistency and reusability also matter.

Let’s take a closer look at which oil holds up best across popular fried items like chicken, fish, and turkey.

Best Oil for Frying Chicken

The best oil for frying chicken has a high smoke point and a clean, neutral flavor. Canola oil performs well in busy kitchens, delivering crisp skin without overpowering the meat.

Peanut oil adds a slightly deeper flavor and handles extended frying sessions without burning. Both oils produce a golden crust and cook evenly, especially in commercial fryers where large batches are common. 

Seafood Frying Oils

Seafood needs an oil that stays light and doesn’t mask the neutral taste. The best oils for frying fish include sunflower and vegetable oil, both of which are good for frying clean and fast.

These oils maintain texture without creating a heavy or greasy bite. This helps restaurants produce consistent results across fillets, shrimp, or breaded portions.

Best Oil for Frying Turkey

Whole turkeys require oil that can withstand long, high-heat cooking. The best oil for frying turkey is peanut oil, which stays stable at high temperatures and allows for even cooking through thick meat.

It produces a crisp outer skin while keeping the inside moist. For commercial use, peanut oil also handles re-use well without changing the flavor of future batches. 

Sweet, Savory, or Snacky: Best Oils for Donuts, Fries, and Fried Snacks

Crunchy snack foods need oils that keep things crisp without leaving a greasy, unappealing finish. Whether frying donuts in the morning or prepping fries and egg rolls for lunch service, the right oil holds flavor and texture without turning heavy.

The best oil for frying these items depends on heat stability and how often you reuse your fryer. Still, here are some of the top choices for frying snacks: 

• Canola Oil: Works well for donuts, tortillas, and French fries
• Vegetable Oil: Reliable for frying chicken wings and egg rolls
• Sunflower Oil: Light and clean, ideal for French fries and lighter snacks
• Corn Oil: Holds up during batch frying and keeps flavors mild

Each of these oils handles frequent frying while keeping your food crisp, consistent, and oh-so-tasty.

How to Choose the Best Oil for Frying Based On Your Kitchen

Choosing the best oil for frying depends on more than just the smoke point. Every kitchen runs differently, and the right oil should match your pace, menu, and equipment. Ask yourself these questions before you buy in bulk:

1. How hot does your fryer run? Higher temps call for oils with a smoke point over 400°F, like peanut or canola.
2. What flavors are you trying to preserve? Neutral oils work best for fried fish, tortillas, and donuts, where clean taste matters.
3. How often do you reuse your oil? Stable oils like peanut or vegetable oil last longer and hold up better between batches.
4. Are you working with a wide menu? Choose versatile oils that don’t leave flavor behind and perform well across different foods.

Your fryer doesn’t care what oil you pour in, but your customers sure do. Pick the one that keeps your food tasting fresh and your kitchen running smoothly. 

Watch Our Fryers in Action

See how our Patriot Liquid Propane Open Pot Floor Fryer works in our short YouTube video.

Equip Your Kitchen and Shop Commercial Deep Fryers from Restaurant Equippers

The best oil for frying works even better with the right equipment. Whether you’re perfecting fried chicken, fish, or donuts, a reliable commercial deep fryer keeps the process fast, consistent, and efficient.

Shop deep fryers at Restaurant Equippers and find models that match your volume, menu, and workspace. It’s time to build a setup that brings out the best in every batch and keeps your customers coming back.

FAQs About Oils for Frying

Learn more about the best oils for frying through our frequently asked questions. 

Can I reuse frying oil, and if so, how many times?

Yes, you can reuse frying oil several times, especially if you’re using oils like peanut or canola. Strain it after each use, store it properly, and monitor for color, smell, or smoke point changes. 

What’s the difference between refined and unrefined oils for frying? 

Refined oils are better for frying because they have higher smoke points and a more neutral taste. Unrefined oils break down faster and leave intense flavors behind, affecting food like fried chicken or fish. 

Are there healthier oil options for frying? 

Yes! Some of the best, healthiest oils for frying include avocado, canola, and sunflower oils. These offer a balance of high heat performance and better fat profiles compared to traditional shortening or lard

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