Does anyone deep fry without a deep fat fryer?

[mameulah]

I have seen this delicious 'prawns in coconut batter' recipe that I would love to try.

Any tips on deep fat frying without a deep fat fryer?

tia

Maybe a deep pan like a wok would work?

I have an old fashioned chip pan.

Very rare we use it or have chips but its got to be the real thing when we do. No aunt Bessie's in this house

DH used to do onion bhajis in a wok. I think he did them a few at a time

I just use a a deep pasta pan, only put oil in to about a quarter of the way up and watch it carefully.

I occasionally make home made fried chips and I cook them in a couple of inches of corn oil in a normal frying pan.

This is fine and a non-hazardous exercise, so long as you stand with the pan while you are cooking.

Its the numpties who come home pissed from the pub or go off into another room and forget about the chip pan who cause all the house fires.

And how do you know the oil is nearly ready?

Do you heat the pan up slowly or turn it up to the top?

How long does it usually take to heat it up?

I heat it up quickly (I am standing there after all) and to test readiness I drop a chip in, if it starts to sizzle straight away I know the oil is hot enough. Then - for chips - I turn it down and cook them for 5 minutes or so, and turn the heat up again to high to brown and crisp them for the final minute or two.

I am sure it is different if you are cooking foods other than chips.

I drop in a bit of bread - if goes golden quickly it is ready.

This is really helpful, thanks everyone.

What do you do with the oil when you are finished cooking?

Cool it down.

Pour into a measuring jug.

Pour back into bottle through a fine seive.

Thank you!

If the oil is hot, you will see the air above the oil shimmer slightly. That way, it gives you a clue before you drop the test chip in.

I use a wok because the shape of the utensil allows you to use to least amount of oil to do the job.