Things You'll Need
Wok or pan
So you just made a lovely fish dinner -- maybe even fish and chips -- and you don't want to throw out all that oil you used? The oil in which you cooked your fish probably now has a strong aroma of fish, which you want to eliminate before trying to reuse it. Fortunately, for the frugal among us, who simply can't bear the thought of wasting possibly usable oil, there are some simple remedies that effectively remove that fishy smell.
Cut a good-sized slice of unpeeled ginger. Pour oil in which you have previously fried fish into a wok or another pan deep enough to hold it.
Heat the oil over low heat, taking care not to get it too hot. Add the slice of ginger to the heated oil.
Allow the ginger to simmer in the oil for about 15 minutes. Using tongs or a slotted spoon, remove the ginger. Carefully pour your now-usable oil into a container. Clearly label the container; previously used oil has a shorter shelf life than unused oil.
While you can reuse cooking oils, you should only use it once more. You don't want to cook with rancid oils.