What is helping fried fish have more flavour?

Question

Recently I’ve been frying some sea bass with salt and different oils.

I noticed when the surface of the Fried fish is more crispy it tastes better and also when I’ve used a saturated fat such as tallow or coconut oil.

When using say olive oil it doesn’t taste as good and seems quite plain.

I’m thinking the taste difference is due to two things:

1. On some occasions maybe I’m frying long enough and the malliard reaction occurs which creates its own flavour. However I notice the fish can taste more saltier like this. Does Maliard reaction combine with salt for a more flavourful affect or is salt getting cooked into the surface better when the factors which lead to a ballista reaction occur?

2. It seems the taste of the fish and salt go into coconut oil and tallow better than they do olive oil. Is it something about saturated fats that allow the flavour from fish, meat or salt distribute into the oil better than say olive oil? Or would there be no difference and it would simply be the different oil I’m tasting perhaps in addition to point 1 above?

Thanks

Answer 1

Different oils and fats have different tastes. Some may work better or worse with the fish. You may prefer some over others. In addition, as you point out, browning reactions significantly impact flavor. Further, evaporation of water during cooking concentrates salt, again, impacting final flavor. Flavor difference is, of course, objectively definable. However, your preference is your own, and subjective.