In the beginning, medical professionals believed that all fried foods were unhealthy. Most cooking oils have trans fats which can cause high blood pressure. In fact, when compared to saturated fats, trans fats were more harmful and the worst offenders when it came to the development of heart disease. Of course, this information is recent, and moves away from the old idea that fats, such as margarine, which is loaded with trans fats, are more harmful to eat when compared to natural fats, such as butter or ghee. In fact, frying in natural fats, such as butter, coconut oil, and olive oil would do the body more good than harm. Coconut oil, for instance, has benefits which includes the following: its high saturated fat content can boost body fat burning; it can provide the brain and body with energy in a short space of time; and it can kill dangerous microrganisms, such as bacteria and viruses. If you would like a recipe that uses coconut oil, you can try Jamaican escoveitch fish (twist-up) with escoveitch sauce recipe, as shown here:
Jamaican escoveitch sauce ingredients: 6 to 8 pimento berries; 6 pepper elder sticks; 1/2 cup bell peppers, julienned; 1 large onion, julienned; 1 cup carrot, julienned; 2 scotch bonnet peppers (or haberneros or ghost peppers), julienned; 1 cup cho cho or chayote, julienned; 1 cup turnip, julienned; pinch of sea salt; 1/4 teaspoon black pepper; 1 teaspoon white sugar; 1 cup white vinegar; 1 cup lime or lemon juice. Method: 1) add all ingredients to a pan on medium heat; 2) as soon as it boils reduce to a gentle simmer for three minutes. Jamaican escoveitch fish ingredients: 8 small or medium-sized porgies, mullets, snappers, parrot fish, grunt, goat fish, turbit, doctor fish, wenchman or butterfish, with head and tail intact (you may not have some of these fishes, but get any firm fleshed fish that you can get; Jamaican escoveitch sauce; 3 garlic cloves; white flour mixed with white pepper and salt; coconut oil; white vinegar. Method: 1) gut with deep gashes on the sides of the fishes and scale them 2) wash fishes with vinegar and water; 3) pour escoveitch sauce on fishes and place in tightly sealed container overnight in refrigerator; 4) place enough oil in frying pan to fry one side of fish (DO NOT submerge); 5) place 3 garlic cloves in the frying pan with high heat; 6) put a cinnamon stick in a pot of boiling water to counteract fish smell; 7) remove all garlic cloves from frying pan; 8) place each fish in flour mixture; 9) fry each fish to a crisp on both sides after shaking off seasonings from escoveitch sauce, which you set aside for later; 10) place fried fish on plate with dry paper towels; 11) when done, place fried fish in dish with reserved escoveitch sauce poured over them. Enjoy!