Making Fish And Chips: Deep Fryer Alternatives

Fish and chips is a beloved British dish, but you don't need a deep fryer to make it at home. You can shallow fry the fish and chips in a large pot or pan with oil, or even bake them in the oven.

Use a strong pot with grapeseed oil

If you don't have a deep fryer, you can still make fish and chips with a strong pot and grapeseed oil. Grapeseed oil is ideal because it has a high burn temperature and smoke point, meaning it won't burn.

Use a cooking thermometer to monitor the oil temperature in the pot. You want it to reach 170 degrees Celsius or 340-350 degrees Fahrenheit. It's crucial to maintain this temperature; when you add the potato slices, the oil temperature will drop, so you'll need to add more heat to get it back up.

When frying the chips, make sure they are dry. Removing moisture will result in crispier fried chips and will reduce oil splatter. Cut the potatoes into thin slices, ideally using a mandolin, so they cook evenly. You can also blanch the chips before frying to ensure a uniform colour and texture.

When frying the fish, dip the pieces in batter and add them to the oil, ensuring the temperature remains between 340 and 350 degrees Fahrenheit. If the temperature is too low, the batter will get soggy and soak up oil; if it's too high, the batter will burn. Maintaining the correct temperature will result in browned, crispy fish bites.

You can also shallow fry the fish, which allows you to drizzle additional batter on top of the fish once the first layer has set.

Cut potatoes thinly and use a mandolin

When making fish and chips without a deep fryer, it's important to cut the potatoes thinly and uniformly. This ensures that they cook evenly and achieve the desired crispiness. A mandolin is a great tool to achieve thin, even slices. Here are some tips and instructions for using a mandolin to cut potatoes thinly for fish and chips:

Selecting and Preparing the Potatoes

• Choose a floury potato variety such as King Edward, Maris Piper, Sante, russet, or Yukon Gold. These types of potatoes will result in crispier chips.
• Peel the potatoes before slicing them.
• For this recipe, it is recommended to use baby Yukon gold potatoes, as they are the perfect size and have a great flavour.

Using the Mandolin

• Set up your mandolin on a stable surface. Adjust the settings to achieve the desired thickness. For chips, a thickness of slightly less than 1/2 inch is recommended.
• Carefully hold the potato and slowly slice it with the mandolin. Make sure your hands are protected, as the mandolin blade is very sharp. You can use the safety guard if your mandolin has one, or wear cut-resistant gloves.
• Slice the potatoes into sticks about 1/2 inch wide. This will give you the classic chip shape.
• Rinse the sliced potatoes in cold water to remove excess starch. This step will help achieve a uniform colour and texture after frying.
• Pat the potatoes dry with paper towels before frying. Removing the moisture will result in crispier chips.

Frying the Potatoes

• Heat oil in a large pot or deep saucepan to 350 degrees Fahrenheit. You can use grapeseed oil, vegetable oil, or another type of oil with a high smoke point.
• Fry the potatoes in batches to avoid overcrowding the pan, which can result in soggy chips.
• Fry the potatoes until they are golden and crispy. The exact cooking time will depend on the size and thickness of your chips, but it should take around 5 minutes.
• Remove the chips from the oil and drain them on paper towels.
• Season the chips with salt immediately after frying.

By following these steps and using a mandolin to cut your potatoes thinly, you'll be well on your way to making delicious fish and chips without a deep fryer!

Make a creamy, herby dip

To make a creamy, herby dip to accompany your fish and chips, you can try the following recipe, which uses yogurt as a base:

Ingredients:

• Yogurt
• Blanched zucchini (which preserves the colour)
• Cilantro
• Chives
• Tarragon
• Garlic cloves
• Salt and pepper to taste

Instructions:

• Combine the zucchini, cilantro, chives, tarragon, and garlic cloves with the yogurt in a blender.
• Season with salt and pepper to taste.
• Serve with your fish and chips!

Alternatively, you could try a cream cheese-based dip. This recipe also includes sour cream, mayonnaise, green onions, parsley, and dill. Simply combine all the ingredients in a food processor and pulse until smooth. Cover and chill for about 30 minutes before serving.

If you're looking for a more tangy dip, you could try a recipe that uses a combination of sour cream, plain yogurt, parsley, chives, dill, shallot, lemon juice, horseradish, olive oil, hot mustard, sugar, salt, and cayenne. Simply mix all the ingredients together and chill before serving.

Finally, for a dip with a bit of a kick, you could try a creamy lemon herb dip. This recipe uses mayonnaise, garlic, herbes de Provence (or a mix of dried oregano, rosemary, thyme, and savoury), ground pepper, parmesan cheese (or nutritional yeast), and fresh chopped herbs such as dill, parsley, and chives. Simply combine all the ingredients in a bowl, stirring until well mixed.

Use a firm white fish

Fish and chips is a traditional British dish consisting of fried fish and thinly sliced fried potatoes. The type of fish used in this recipe is important. Any firm white fish will do, such as cod, haddock, or pollock. These types of fish have a mild flavour and tender texture, which is perfect for this dish.

When choosing a firm white fish for your fish and chips, consider the following:

• Cod is the most traditional choice and is widely available and inexpensive.
• Haddock and pollock are also good options and have a similar mild flavour and texture to cod.
• Halibut is another delicious option, but it can be more expensive.
• Avoid using flaky white fish such as tilapia or snapper, as they will not hold together as well during cooking.

When preparing the fish, cut it into small, evenly sized pieces before dipping them in the batter. This will ensure that the fish cooks quickly and evenly, and it will help prevent the batter from burning.

By using a firm white fish and following these preparation tips, you'll be well on your way to creating delicious fish and chips without a deep fryer!

Cut fish into small pieces

Cutting the fish into small pieces is an important step in making fish and chips. This is because smaller pieces of fish will cook more quickly and evenly, helping to prevent the batter from burning. The fish should be cut into pieces that are around two ounces each. This will ensure that the fish cooks through without drying out and that the batter remains crisp and golden.

When cutting the fish into small pieces, it is important to use a sharp knife to ensure clean cuts. It is also a good idea to cut the fish against the grain to help keep the pieces together during cooking. In addition, it is important to pat the fish dry before cutting to remove any excess moisture, which can make the fish soggy and affect the texture of the final dish.

When cutting the fish, it is also a good opportunity to check for any bones and remove them. This will ensure that the dish is safe to eat and free from any unpleasant surprises. It is also important to remove any skin or scales from the fish before cutting, as these can affect the texture and taste of the final dish.

Finally, it is important to work quickly and efficiently when cutting the fish to prevent it from spoiling or drying out. It is also a good idea to keep the fish refrigerated until you are ready to cut and cook it, to maintain its freshness and quality.

Frequently asked questions