Heat the corn oil in a Dutch oven or large saucepan.
Place a large heavy skillet over medium heat, and add corn oil.
So corn oil, for example, should be low in sulfur.
Pour in enough corn oil to generously cover base of pan.
Coat your mixing bowl with a small amount of corn oil.
I used more and more of the corn oil, until very little remained.
I added a little corn oil to the batter.
The light was thick and yellow as corn oil.
However, new technologies are being developed to make plastic from biological substances like corn oil.
I first saute the fillets, skin side up, in a little corn oil.
