In your quest to make the finest fish & chips around, you have to have oils in tip-top condition. When we recently put out the six enemies of frying oil, I thought it would be a good idea to look at a tip to help you get crispier food.
There is nothing wrong with cooking these sides, quite the opposite. If you have enticing items on your menu, they will no doubt support your sales of fish & chips.
Let’s look at the products you will be adding to the fryer that will be causing breakdown at a faster rate than your fish & chips.
Breaded Foods – Scampi, Fishcakes, Breaded Fish.
Fatty Acids – from meat products like sausages and chicken.
Water – from frozen foods.
Flour – from menu items like squid and whitebait.
Blood from meat products like chicken.
Sugars, many pre breaded or coated products have sugars like dextrose and glucose in the coating. Bear in mind onion rings are loaded with natural sugar.
Spices, Coatings that have spices on the outside like Southern Fried Chicken or Masala Fish.
These products all kill your oil faster than you would like, and as you know, you cannot fry anything without it leaving a flavour in the oil. If your quest is to have tasty crisp food, then you should consider purchasing a countertop fryer.
Countertop fryers are great for frying limited quantities of smaller food items such as nuggets, onion rings or sausages. Commercial countertop fryers can frequently be found in locations that have limited floor space and often play a support-role in restaurant kitchens. The most significant issue you will encounter when using countertop fryers is recovery rate, but this should be less of an issue if you are using it in a supporting role.
No doubt having a countertop fryer will likely add another process to your workflow, But the results over time will surprise you. Pair this with regular filtering, and you might be shocked by the results.
Filtering the oil in a countertop fryer is imperative, it is a little fiddly, but because you have less fat in a countertop fryer, you will see the effects of the food you fry faster. One option is to have a clean down after every shift and discard the oil. You could top up with oil from your chip or fish pan which will then allow you to top up thus keeping that oil fresher.
Another benefit is that cleaning the pans will be a whole lot easier.