""I think beef tallow is great to fry in. The smoke point is super high. It's going to get over 550 degrees [Fahrenheit]. You don't need to worry about the oil burning, so you can consistently keep frying...""
""It's going to add a little bit of different type of flavor to frying. The inherent savoriness of the beef tallow will provide a je ne sais quoi richness to your chips while also enhancing the oceanic umami of the fish.""
""As the beef tallow gets cold, it's going to coagulate really quickly. So you have to do it at a warmer temperature, and you just have to be really careful.""
Beef tallow is regaining popularity for deep frying due to its high smoke point and flavor-enhancing properties. It can withstand temperatures over 550 degrees Fahrenheit, making it ideal for frying multiple batches without burning. Chef JJ Johnson emphasizes its budget-friendly nature and unique savoriness, which enriches the taste of fried foods. However, it requires careful handling as it coagulates quickly when cooled, necessitating warmer temperatures for reuse. Overall, beef tallow can elevate homemade fish and chips beyond restaurant quality.
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