Extra virgin olive oil is the best option for frying fish
Researchers at the UPV/EHU-University of the Basque Country have studied the changes that take place in fish lipids and in the oil during frying processes
The frying techniques, the nature of the oil used and the fish species have been shown to exert a great influence on the changes that take place during the process. UPV/EHU researchers have shown that the choice of cooking oil is hugely important owing to its impact on the lipid profile in the fish and on the possible generation of toxic compounds in the oil during frying, which can influence food safety and human health.
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