Dripping or Lard is traditionally used in Fish & Chip Shops, and I used to use only Lard until about 15 years ago. I made the lard myself and clarified it. I certainly think dripping or lard gives the best flavour for Fish & Chips, and it is still used in good F & C shops.

However, in these health conscious times, we now use either sunflower oil or rape-seed oil though neither tastes as good as dripping, and you can only use them two or three times (lard seemed to last much longer).

You need an oil with a high smoke point, so Olive wouldn't really do for fish and chips, and neither would many other oils. Vegetable Oil is a possibility, though sometimes its a bit difficult to find out what goes into it.

Groundnut oil is good - but expensive for deep frying.

Hope this helps

Ok I found it... It's called Isio 4...

It's made of a mix of sunflower oil, colza oil, grapeseed oil and oleisol oil (which is exclusive to Lesieur... not sure what that one is)...

But you could experiment like that, and mix and match.... until you find the combination you like..

Frenchie

Nice info once again GeoffP. Lard must be amazing for fish and chips, god I would love to try!

Could I ask you in this or a new thread why you stopped brewing beer? I'm just starting and I want to know from someone with experience if it's "worth" it!

I used to brew both beer and wine - for many years. I think I stopped doing wine about 18 years ago, when we bought a house in France and found really fine wines at low prices from the area. I used to bring back 400 + bottles each year!

I stopped brewing beer about the same time, when decent beers started to become available -  there are so many good beers available now that my efforts seem redundant.

Mind you, it helps that I can now afford good wine & beer

You don't need a lot of expensive equipment to get started brewing - just a big clean bucket to ferment in, plus some plastic tubing for racking off, some kind of filter, and a load of bottles with caps (screw caps or crown caps and simple capper that you hammer on.

Wine is much the same - a big bucket, plastic tubing, filter and bottles. You can use the same equipment for either.

You will also need some sterilizers - I used sodium metabisulphite (which is cheap).

In Greece, you have a warm enough climate not to need any extra heating

Go ahead and get started