The best deep-frying oils are olive and peanut, which unlike cheaper oils do not pick up flavours such as fish.
Peanut oil is used in the Orient and is the oil of choice for Chinese cooking.
Both oils are too expensive to throw away, so, after deep-frying, line a sieve with paper towel or cheesecloth. Strain the cool oil into a bowl with a pouring lip and pour it back into its bottle. All rights reserved.