Fried, deep fried or sauteed, makes no diff. All very yummy. Fave coating of others at the table would be my beer batter. It's amazing how many people will show up at my place for a pot luck fry.
As for the oil, it's whatever is on sale. Filtering is good, but it also needs to be clarified. As you finish cooking throw a few pieces of potato in before turning off the heat. Potatoes will absorb the residual flavours, juices, etc... that will make oil go cloudy with repeat use. With the crowd I feed that means taters to start. Followed by the main event. Finishing with a last batch of taters.
I also like to take my left over batter, thicken it up with pancake flour, and make deep fried bannock. I was taught there is no waste in bush cooking.
Just thinking about this is making me drool.