Fried fish is crispy and delicious, a favorite for many. However, when frying fish, up to half of the most nutritious component of fish—unsaturated fatty acids—is lost. So, how can you cook to minimize nutrient loss? The answer is to use first-grade rapeseed oil for frying.
Rapeseed oil has a high smoke point and remains stable at high temperatures, making it less likely to produce harmful substances. It is relatively low in oleic and linoleic acids, which reduces the dissolution of unsaturated fatty acids into the oil during frying.