when I deep fry my fish
Do I lose vitamins?
How many calories am I adding?
I dip it in whole wheat flour and then deep fry and then dry on a paper towel.
Its really the only way I can tolerate fish (I know I'm being a whimp) -- is it really that bad?
well, it really isn't that good.
If you must, use a healthy oil and use whole wheat flour. Try and use the best of the best ingredients.
It does up the calorie count a lot. I can't give you numbers, so the best thing I can offer is to add up the calories of the flour, and oil. Divide that up by how many pieces of fish you are eating-and, of course, take into consideration the caloric content of each piece of fish. You might find you're better off with chicken, turkey or a lean piece of red meat. Have you tried baking it? You know, with that shake n bake stuff? Only try and make it yourself because something like that will be loaded with unnecessary extras-especially sodium.
In the end, if you only have this once a week, and it'll make you happy and in the long run help you to stay on a healthy eating plan then eat it that way. Just make sure your cholesteral and blood pressure readings are healthy, too.
Such a long answer for such a short question-sorry!
Have you tried other ways of cooking fish? I never used to like fish, except for tuna salad, but I have since learned to enjoy it cooked many different ways. The key to me was finding the right seasonings. I like it baked and poached as well as grilled.
One thing you might consider is using a lot less oil to cook it. When I fry fish, I use just enough oil in a skillet to cook it on one side, then flip it over and cook the other side. And I use olive oil instead of vegetable oil.
Original Post by on_my_way:
What changes and by how much?
Do I lose vitamins?
How many calories am I adding?
I dip it in whole wheat flour and then deep fry and then dry on a paper towel.
Its really the only way I can tolerate fish (I know I'm being a whimp) -- is it really that bad?
1) Nothing
2) No
3) It really depends. If your frying oil is at the proper temp, only the surface should take on a lot of oil. Figure you're probably adding 300 calories tops.
4) It's fine. People here have an unhealthy obsession with not eating fried food.
If you dont like fish marinate it in milk before you cook it - it gets rid of the fishy taste.
the calorie content will go up enormously (one cup of canola oil has 1927
Calories) so i advise you measure the oil, and of course the flour. fried things just taste better. for some, including me, the extra cals are just not worth even the better taste, but if you exersice a lot and eat lightly during the rest of the day, you might be ok
One normal-portion home-fried meal isn't going to come anywhere close to adding a cup's worth of oil calories to your meal because it isn't going to absorb a cup of oil. If it does, you seriously need to learn how to fry first! The secret to "better" frying is to make sure your oil is hot enough BEFORE you add your food, and to maintain constant frying temperature. Keep in mind that your cooking temp is going to drop quickly when you add food. The colder your food is when you add it, and the more food you add to the pan at once, the sharper and quicker your temp dip and the harder it is to recover optimum temp, meaning your food is an oil sponge during that time.
Use a cooking thermometer that has a probe that can be stuck directly down into your oil and left there. Let your oil get to appx 25 degress over ideal (350 is ideal for most frying, i.e. fish, so let your temp get to 375 before you add your fish). Add food slowly, adjust stove heat up immediately when your temp starts dropping. Just be sure to adjust it back down when you recover temp. You don't want to go over 400, either. Bad frying temp (too low) is what causes your food to absorb massive amounts of oil that you will, in turn, consume if you eat the food.
You're only counting calories of oil absorbed, not total oil used, unless of course you use the leftover fry oil as a dipping sauce for your fish when you're done. 
If you fry correctly, and use fresh oil, your food should not absorb that much oil, seriously, in the neighborhood of a tablespoon or two tops.
If you want to know for sure and cannot get along without knowing, the only way to be sure is to measure your oil used before and after cooking. The diff. is what was absorbed into your food. Divide that out by equal portions of food and calculate how much of that you ate. Or just call it 120 to 180 calories and enjoy your rare-occasion fried fish.
Me, again. (You can't tell we used to eat a LOT of fried, right?) One trick I learned that helps tremendously with removing oil, not to mention preserving the crispness of your food, is that I started removing all fried food to a flat fine mesh wire rack (like a metal sieve) to drain first. Of course, using your spatula/scooper, shake your food vigorously over the pan when you remove the food from hot oil. Place a paper towel under your mesh wire rack, drain your food on the rack first. You'd be amazed how much oil ends up on the paper towel below. Let it drain while your next batch is cooking, or for about 3 minutes. Then, transfer your food to paper towel lined plates. This way, your food stays crispier, and it's not sitting in oil-drenched paper towels, either. You still remove as much excess oil, if not more, than traditional paper towels alone, because your food doesn't sit in oil that is absorbed by the paper towel, and it essentially gets 2 oil removal methods. It makes a noticeable difference.
I am not advocating frying every meal here, just saying there are things you can do to greatly minimize your oil consumption if you do choose to have a rare fried meal. I'm not saying doing these things makes it healthy, only that it may make it healthier. 
For me, that's what it's all about. All or nothing does not work for me. My husband loves to fish. We have a freezer full of fish filets. Sometimes I blacken them. Sometimes I make a healthy-version seafood creole or fish tacos. Sometimes I broil them or make homemade baked healthy "fish bites." And, now, once in a blue moon, I fry them (our favorite) using these methods, and I eat and enjoy it and do not think twice about it.
Original Post by jdbcmt:
One normal-portion home-fried meal isn't going to come anywhere close to adding a cup's worth of oil calories to your meal because it isn't going to absorb a cup of oil. If it does, you seriously need to learn how to fry first!
of course! i did not say ůyou are going to use the whole cup", just illustrated how calorie dense oil is.
"of course! i did not say ůyou are going to use the whole cup", just illustrated how calorie dense oil is."
No, but this statement, as written, suggested to me, at least, that was what was being implied. Stating that the calorie count will go up "enormously," and then giving a nearly 2000-calorie estimate suggested to me that you were saying the calories added by the oil could be anything close to that amount, which of course it wouldn't. Your subsequent clarification seems important. Many people reading here are not so well-informed about calorie density of given foods and may have taken your remark as literally as I did. Many people routinely add 1 tablespoon (or more) EVOO or oil-based dressing to their salads, an amount of oil comparable to that which one might expect to have absorbed into a reasonable portion of home-fried foods. Some people might consider this 120 calories "enormous," whereas others might not at all. I myself personally do not but, again, that's just me.
Perhaps giving the calorie count of a reasonable amount of oil pertinent to this topic would have illustrated your point more efficiently (at least for me, it's late, I admit I'm pooped, going to bed now because I'm tired and grumpy - bad combination to be on a forum right now). In any case, sorry if I misunderstood the point of your post. Thanks!
Original Post by jdbcmt:
"of course! i did not say ůyou are going to use the whole cup", just illustrated how calorie dense oil is."
No, but this statement, as written, suggested to me, at least, that was what was being implied. Stating that the calorie count will go up "enormously," and then giving a nearly 2000-calorie estimate suggested to me that you were saying the calories added by the oil could be anything close to that amount, which of course it wouldn't. Your subsequent clarification seems important. Many people reading here are not so well-informed about calorie density of given foods and may have taken your remark as literally as I did. Many people routinely add 1 tablespoon (or more) EVOO or oil-based dressing to their salads, an amount of oil comparable to that which one might expect to have absorbed into a reasonable portion of home-fried foods. Some people might consider this 120 calories "enormous," whereas others might not at all. I myself personally do not but, again, that's just me.
Perhaps giving the calorie count of a reasonable amount of oil pertinent to this topic would have illustrated your point more efficiently (at least for me, it's late, I admit I'm pooped, going to bed now because I'm tired and grumpy - bad combination to be on a forum right now). In any case, sorry if I misunderstood the point of your post. Thanks!
yep sure, next time i will be more thoughful:)
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