"The key to amazing fried food is in the crunch—skills, a commercial deep fryer, and hot oil."
Want to add some winning, crispy recipe ideas to your busy kitchen repertoire? When it comes to fried food, a commercial deep fryer is a chef’s BFF. From crispy fish and chips to light and airy churros, the right fryer can turn basic ingredients into winners in no time.
In this post, we’re sharing 5 crispy favourites chefs can master to keep customers coming back for more. Each dish is easy to cook without sacrificing that perfect crunch everyone loves.
Ready to get your menu shining with some unbeatable crispy bites? Let’s get started!
Recipe 1: Beer-Battered Fish and Chips
Beer-battered fish and chips are a pub and restaurant favourite. The key to this dish is using firm white fish like cod or barramundi that won’t fall apart when fried. The beer in the batter creates tiny bubbles that make the coating super light and crispy when fried.
Consistency is key for a good beer batter—a slightly thicker batter helps the coating stick and not be soggy. You can prep the batter ahead and keep it cold during busy service.
To get perfect results every time, make sure your batter is ice cold, and the oil is at 180°C. A quick tip: Dust the fish in flour before dipping it in the batter to help the coating stick better.
For chips, toss cut potatoes in a large bowl with salt and garlic powder for extra flavour. Once ready, lay them out in a single layer and double fry—first at a lower temperature to cook through, then raise the heat for that golden crunch.
Serve with tartare sauce or malt vinegar. For plating and food styling, sprinkle with fine sea salt and serve with a fresh green salad. Pro tip: season your chips while they’re still hot for maximum flavour absorption.
Recipe 2: Buttermilk Crispy Chicken
This is a crowd favourite worldwide. Marinating chicken pieces in buttermilk tenderises the meat and adds a subtle tang to each bite. The acidity in buttermilk breaks down the proteins, so the chicken stays juicy even when deep-fried.
For best results, coat the chicken in seasoned flour, maybe with a sprinkle of salt and pepper or your favourite seasonings. Let it rest for 10 minutes before frying to get a crusty, extra-crisp coating and prevent the coating from falling off during cooking.
Fry in a deep fryer at around 175°C to get a deep golden brown without overcooking the meat. Fry in small batches to keep the oil temp steady, which helps to lock in the juices.
For food styling, serve with roasted potatoes or on a bed of cooked rice or salad greens. Popular dipping sauces are honey mustard or spicy sauces made with soy sauce and sesame oil.
Recipe 3: Salt and Pepper Squid
This Asian favourite has become a pub classic. The key to good salt and pepper squid is using fresh calamari, cut into rings or scored in a crosshatch pattern if using whole pieces.
A light coating of seasoned cornflour or potato starch works better than heavy batters, which allows the squid’s natural flavour to shine. The seasoning mix should consist of salt, white pepper, and a hint of five spices for that authentic flavour.
The secret to tender squid is to cook it very quickly (2 minutes) or very slowly—there’s no in-between. Most kitchens go for a quick fry at 190°C for maximum crispiness.
Fry hot and serve immediately. Food styling tip: Serve on a bed of fresh green salad with a soy sauce-based dipping sauce.
Recipe 4: Classic Tempura Prawns/Vegetables
Tempura prawns and vegetables are known for their light, crunchy texture and are a popular choice for something fresh and satisfying. Prawns and vegetables like pumpkin, sweet potato or green beans work well for texture and colour. The key to good tempura is the batter texture and oil temperature.
Use soda water or cold beer to get those bubbles that make tempura crispy. Mix the batter in a large bowl until just combined—lumps are fine! The tempura batter should be mixed gently and kept cold to avoid gluten development, so it’s airy and not greasy.
The oil temperature sweet spot is 180°C - if it’s cooler, you’ll get greasy results; if it’s hotter, the coating will burn before the inside is cooked. Top tip: don’t overcrowd your fryer, as this drops the oil temperature and gives you soggy results.
Tempura is best served immediately with a sprinkle of sesame seeds or a light soy sauce dip to match its mild flavour. This dish with rice or fresh vegetables adds texture and sophistication to any menu.
Recipe 5: Churros/Funnel Cake
These are winners for dessert menus, especially during peak weekend service. Churros should be crispy on the outside but fluffy inside; funnel cakes need that web-like crunch.
The batter consistency is key—too runny, and it won’t hold shape; too thick, and it’ll be doughy inside. For churros, pipe straight into oil at 175°C, and for funnel cakes, drizzle in a crisscross pattern.
Both need to be served fresh and hot for the best experience. Popular coatings or toppings are cinnamon sugar for churros and icing sugar for funnel cakes. For an extra indulgent treat, pair with dipping sauces like chocolate or honey.
Pro tip: keep your oil clean and filtered so you don’t get any bitter flavour in these sweet treats.
As you fry up these crispy goodies, don’t forget the power of marketing! Share mouthwatering photos and engaging posts on social media, and foodies will come running to try your dishes. If you want to increase your restaurant’s visibility, check out our content marketing to learn how to make your food shine online.
Commercial Deep Fryers in Busy Kitchens
Commercial deep fryers are a must have in high volume kitchens where chefs need to cook large quantities of food quickly and consistently. These fryers make it easy to serve a variety of crispy foods, from fried potatoes to salted rice balls to creamy fried eggs.
Unlike an oven or air fryer, deep fryers heat the oil quickly and maintain the temperature for even frying. This is key in busy kitchens where chefs need to cook food that’s flavoursome and looks great with minimal wait time.
- Fast Heating: Heats oil quickly.
- Big Capacity: Cooks large quantities for peak service.
- Temperature Control: Maintains temperature for crispy texture.
- Durable: Built to withstand daily use.
- Versatile Cooking: It can fry different foods, such as rice balls, chickpeas, and sugar-coated treats.
Conclusion
With the right deep fryer, cooking crispy dishes is a cinch, even in the busiest of kitchens. From main course to desserts, these recipes will make your customers smile. Don't forget to check out our blog on running a successful restaurant to make your next biz a hit.
Frequently Asked Questions
What oil to use in a commercial deep fryer for crispy results?
Canola, peanut, or vegetable oil are good for crispy recipes as they can handle high heat. Their neutral flavour enhances the crispiness without overpowering the natural flavour of the food.
What size commercial deep fryer for a busy kitchen?
A 40-50 litre commercial fryer is ideal for a busy kitchen. It can cook multiple batches without temperature drop and double vat systems give you more flexibility for different foods.
What are crispy foods?
Potato chips, fried chicken, tempura, spring rolls, fish and chips, crackling, toast, hash browns and deep-fried prawns are popular crispy foods people love.
What makes things crispy?
Corn flour, rice flour or potato starch is the crispiest. When fried, these starches form a thin, crunchy shell and prevent moisture from making food soggy.
What's the difference between crispy and crunchy
Crispy foods like potato chips are light and shatter when bitten. Crunchy foods like nuts, pickles or raw carrots are denser and need more force to break.
What to avoid when deep frying for crispy?
Over frying, oil is not hot enough, and oil with low smoke point (e.g. olive oil), starting with wet ingredients, will make food greasy, not crispy. Always check the oil temperature before cooking.