On Mon, 11 Nov 2019 20:16:11 -0000 (UTC), Jinx the Minx
> wrote:

>A Moose in Love > wrote:
>> https://www.healthline.com/nutrition...or-deep-frying
>>
>> I haven't deep fried for years, but I still fry foods occasionally and
>> currently use EVOO.
>>
>
>I don’t “deep” fry anymore, but when I fry anything I use algae oil. It has
>the highest smoke-point at 485 degrees, as well as the highest percentage
>of monounsaturated fats, and the lowest percentage of saturated fats of any
>cooking oil. It also has no taste, unlike canola which tastes vile. It’s
>expensive though, so probably not a great choice for frequent deep frying.
>But for everyday pan frying it’s awesome.

If you don't mind paying more - but don't want to go to ridiculous
expense - try rice bran oil. Relatively healthy, neutral taste and
has a high smoke point.