Fried Fish May Explain 'Stroke Belt' Mystery

With biscuits and gravy....

Pisses me off when every few months they say the fish is gonna kill us.  I'm no nutritionalist obviously, but I'd bet money our typical fried fish is healthier than a number meal at McDonalds.

I'm so with you Eric B. 

Speaking of McD's, the Center for (pseudo) Science in the Public Interest will probably jump all over this story and sue McD's for their Fillet O Fish, consistent with CSPI anti-happy meal campaign. 

Food takes way too much blame nowadays.  A guys gotta eat right?  And why not fish?  tastes great, inexpensive (at least some species) can be eco-friendly (esp if caught from kayak), etc etc.

  As I've learned it, frying at the proper temp of around 375 to 400 F quickly cooks a patina around the item being deep-fried, so not much oil is absorbed into the meat. 

After getting the fish battered & prepped, place it in a bowl inside the fridge for 15min. The chilled flesh will absorb far less oil when cooked. Try it--you'll be surprised.

The switch to liquid vegetable oils from hydrogenated oils (basically crisco) in restaurant fryers is pretty recent, so I'd wager most of the data is based on hydrogenated oils. That stuff is nasty health wise from all I've read. Then re-heating it, how hot, etc, etc only adds to the issue. I'd bet fish has little to do with it ... could probably fry battered bacon and get about the same result.