Know your rice bran oil
The second part in a series from Harvest on how best to use cooking oils. Also see how to use extra virgin olive oil
When you have a hankering for battered fish or southern-fried chicken, a crispy outside and tender inside is what you have in mind. The cooking oil you reach for will help make all the difference. Introducing Harvest Rice Bran Oil — one of the most versatile ingredients in a cook’s arsenal and which will deliver crunch without adding a greasy flavour. Its high smoke-point (254C) makes it just as good for stir-frying as it is for deep frying. Harvest Rice Bran Oil contains no preservatives and because it is mild, light and clean, won’t add taste where it is not wanted, making it useful for baking, salad dressings, barbecuing and pan-frying. It’s the perfect substitution where a recipe calls for vegetable oil.
Harvest Rice Bran Oil is harvested in India and refined in Malaysia (rice bran oil is a mainstay in many Asian cuisines) and is extracted from the brown outer layer, the “bran”, of the rice grain. One of the healthiest oils, Harvest Rice Bran Oil can maintain its nutritive quality even at high temperatures. Good to know too that foods cooked at high temperatures absorb less oil and, being less viscous, rice bran oil won’t stick to food.
Almost an equal mix of polyunsaturated and monounsaturated fats, it contains the antioxidant oryzanol which blocks the absorption of cholesterol, accounting for its reputation as heart-friendly. It is believed to help improve serum cholesterol levels and is also rich in vitamin E and in oleic acid — the same fatty acid as in olive oil.
As well as the crunchy battered fish below, try Harvest Rice Bran Oil in a wide range of recipes like crispy roast potatoes, fried chicken, salt and pepper squid, fried fish cakes and fritters, carrot cake and doughnuts.
Crunchy, beer battered fish
1½ cups of your favourite beer
1 cup all-purpose flour
½ Tbsp garlic powder
½ Tbsp salt
½ Tbsp pepper
450g of your choice of fish
2 cups crushed cornflakes
1 Tbsp Cajun seasoning
4 cups Harvest Rice Bran Oil
- In a medium bowl, beat together egg, beer, flour, garlic powder and salt and pepper. Place fish in the bowl and thoroughly coat with the mixture.
- In a separate medium-sized bowl, mix the cornflake crumbs and Cajun seasoning. Dip the fish in the crumb mixture and thoroughly coat all sides.
- In a large, heavy skillet or deep fryer, heat the oil to 185C. Fry the fish until golden brown, and the flesh is easily flaked with a fork.
Make a lemon mayo to serve with your fish:
Place 2 egg yolks, 1 tsp Dijon mustard and 2 tsp lemon juice in a blender or bowl and whisk until combined. Very slowly pour in 1 cup rice bran oil, whisking continuously until all the oil is combined and the mixture has a thick consistency. Whisk in 3 tsp hot water, season with salt and white pepper to taste.