Cooking with 'Fresh Extra Virgin Olive Oil'

I just had to try it.  Cooking at high heat with a low phenol Fresh Extra Virgin Olive Oil.  Hockey Night in Canada sometimes means Myrna does not rule the menu.  Himself wanted fish and chips.  Hmmmm, Wilmans or my own.  I have to admit, I do not do deep fried foods.  I did, however, have fresh haddock, potatoes and a bottle of beer, but no oil for deep frying.

Nothing ventured, nothing gained.  Out came the Nocellara.  This is a lovely quiet, low poly phenol EVOO, but I thought it would be nice with fish, so off I went.

I whipped up a beer batter while the potato slices brushed with EVOO and sprinkled with seasalt, were baking in the oven, heated the oil to 'sizzle' temp in a high sided small frying pan, and held my breath.  I dipped the fish in the batter, and placed it carefully in the oil.  Cooked until golden, then turned.  It was amazing, and it did not smoke!!  The 'chips' were crispy and so was the fish, without that greasy deep fried taste.

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