re: Do you reuse your oil after frying fish?

I guess I'll the be contrarian.

I have an electric 5 liter electric fryer I keep outside. I buy the cheapest canola oil I can find when I change oil.

I usually get 4-6 fries out of the oil, depending on what I fry.

I never strain or filter the oil between fries. Just turn it off and put the cover it.

On the latest change of oil, I fried a few catfish filets first and then some French fries. A few days later I fried some chicken tenders and pork chops.

I didn't notice any off flavors. If there were any, they were good flavors.

Would much rather have fresh oil each time, but I'm not going to do that nor am I going to spend a bunch of effort filtering and storing.

I know when the oil needs changing for my taste. It's easy and my very picky housemates have never done anything but scarf it up.

Oysters are different. Time to change after oysters regardless.

Same if you've fried fish a few times in a row.

Ideally, you fry chicken or vegetables on the first fry or two and then fish etc on the last few fries, but I don't worry about it much.