Fried foods

[missmia]

Does anyone know how to add the cooking oil in the calories with fried fish? I fried a piece of red snapper in canola oil and I don't know what to put for calories eaten. The fish was 3.25 oz.

[BartLin]

The database actually has some foods with a variety of cooking methods including frying and breading. Obviously that will just be an average so maybe a little off and not all combinations are available, but it's a good first try.. If you want to try to get more precise with the database you could just add the oil as 'canola oil' which is what I do when I add olive oil to salad.

[Ukase]

The only way I know to do this is to weigh the fish before frying and after. Given 240 calories per ounce of vegetable oil (different oils will have different calorie counts), just add 240 calories for each ounce over 3.25 oz. 

And uh...this is just me...but um..I hate you for eating fried fish when I've turned down fried fish and have been eating boring grilled fish for far too long. 

[BLLingg]

I do a lot of Frying.  I use Olive Oil almost exclusively, though. 

I weigh all of the Food before Cooking it and I measure the Olive Oil.  I log both of them.  I don't usually have more than a trace of the Oil leftover since I don't deep fry, I just "coat" the Veggies before they go into the Skillet.  If I did Deep Fry or had a significant amount left, I would likely just measure it then deduct that measurement from the pre-Cooking measurement.  If there was a lot of Breading included in the remaining Oil, I would likely either filter it out or "Guesstimate how much of it there was left in the Oil.

[missmia]

Thank you for responding. I like olive oil too but doesn't it have a low smoke point? It seems to burn off fast. I also started looking at all of the different oils calorie count and they all seem to be the same, 120 caloriesfor one tablespoon.

[missmia]

I was eating baked fish for the longest too but I don't like to cook and I was getting tired of frying my husband and sons fish and baking mine.

[Stinkyfish97]

When you’re making salad dressing or sautéing vegetables over medium heat olive oil is a perfectly suitble choice. It adds a great distinct flavor to your dishes. 

Because Olive oil has a low smoking point (365-420 F) it is not suitble for frying foods over high heat. The degradation of the oil produces harmful compounds fyi. 

I learned about this from Good Eats on the cooking channel. I then researched it further. I too started out using olive oil as my go to oil when cooking lots of things. Not so much anymore, I still find ways to use it but use it a bit more sparingly. I use plain old Conola or Vegetable oil now for most of my cooking that involves frying, searing, or baking. 

[Stinkyfish97]

To stay on topic and not steal the thread from the original poster, there is always going to be a little variance here and there when it comes to food food preperation. Not everyone uses the same amount of oil or same amount of breading. 

This may be a little confusing but the USDA has troves of information if you really are interested. This is their aproximation. 

https://ndb.nal.usda.gov/ndb/foods/show/8485?manu=&fgcd=&ds=

[BLLingg]

I don't use the Extra Virgin.  The "Regular" doesn't Smoke.  However, I don't cook on High.  Either Medium or lower.