Based on the provided reference, yes, you can reuse oil after frying fish, particularly for frying more fish.
Reusing Frying Oil After Fish
When you fry fish, it often leaves behind a distinct taste and aroma in the oil. This is a key factor to consider when deciding whether to reuse the oil.
Why Reuse for Fish?
According to the reference:
"Fish tends to overwhelm the senses and may leave behind a rather distinct aroma and taste. So unless you're making something that pairs well with seafood and don't mind the risk of it tasting a bit like the ocean, it's recommended to use your old oil for frying another fish."
This suggests that while the strong fish flavor might transfer to other foods, it is perfectly acceptable, and even recommended in this context, to use the oil again for frying more fish. This prevents the fish taste from affecting non-fish dishes.
Considerations for Reusing Any Frying Oil
Regardless of what you fried last, general practices for reusing frying oil include:
- Straining: Always strain the oil through cheesecloth or a fine-mesh sieve to remove any food particles. This helps prevent leftover bits from burning the next time you heat the oil.
- Storage: Store cooled, strained oil in a sealed, airtight container in a cool, dark place (like a pantry) or the refrigerator.
- Condition: Check the oil's appearance and smell. If it looks cloudy, smells rancid, or has excessive foaming or smoking when heated, it's time to discard it.
What Not to Fry After Fish (Generally)
While the reference specifically endorses reusing fish oil for more fish, reusing it for foods where a fish flavor is undesirable, such as doughnuts, french fries, or chicken, would typically result in those foods tasting like fish.
In summary, if your goal is to fry another batch of fish, reusing the oil from a previous fish fry is a recommended approach, acknowledging the transfer of flavor that occurs.
