Simple Homemade Fakeaways With A Deep Fat Fryer

1. Crispy Chicken And Chips 

This crispy fried chicken and deep-fried chips fakeaway is as close as you’ll get to a KFC from the comfort of your own home if you use the Morphy Richards 3.5-litre Clear View deep fat fryer. The chicken is coated in a seasoned breading and fried to golden perfection using the best deep fat fryer.  It's a great treat for the weekend!

Ingredients: 

• Small/medium size chicken 

• Flour

• Bread crumbs 

• 2-3 eggs 

• Breadcrumbs

• Fresh chips 

• Seasoning: salt, pepper, paprika, and garlic powder (optional) 

Method:

Step 1: Cut your chicken up into small - medium sized pieces and season with the salt, pepper, paprika, and garlic powder. 

Step 2: Crack the eggs into a bowl and then whisk with a fork. Then, put the flour into a bowl. 

Step 3: Coat the chicken in the egg and then in the plain flour. Coat the chicken in the egg again and then cover in breadcrumbs. 

Step 4: Now your chicken is ready to be put into the deep fat fryer. Turn your deep fat fryer onto 170°C and place your chicken in the basket before the basket is in the oil. Once all the chicken is in the basket, lower the chicken into the oil and cook for 15-20 minutes until the chicken is cooked all the way through and is brown and crispy. When the chicken is cooked, place the chicken onto a plate with absorbent kitchen paper. 

Step 5: It is time to cook the fresh chips. The potatoes should be sliced evenly. Rinse the sliced potatoes in a colander under a cold tap and dry them by using a kitchen towel. For the best results fry your chips at 160°C for 4-6 minutes. Place the basket on a plate with absorbent kitchen paper. Then, turn the temperature dial to 190°C and when the temperature control light goes out you must lower the basket again for a further 2-4 minutes. During these 2-4 minutes you must shake the basket at short intervals as this ensures the chips are getting brown evenly. When the chips are cooked, place them onto a plate with absorbent kitchen paper. 

Step 6: Serve and enjoy! 

 

2. Korean Fried Chicken Burgers 

Using the Morphy Richards 3.5L Clear View Deep Fat Fryer you can make these Korean Fried Chicken Burgers. These are the best homemade burgers, packed with flavours and they have the ultimate balance of crispy, sweet, and spicy. The crispy fried chicken is coated in a sticky sauce, making these Korean burgers exceptionally tasty, and they are easy burgers to make at home!

Ingredients: 

• 4 skinless boneless chicken thighs fillets

• large piece of ginger finely grated

• 100g cornflour

• vegetable oil for frying

For the sauce

• 6 tbsp dark brown sugar

• 2 tbsp Korean chilli paste

• 2 tbsp soy sauce

• 2 large garlic cloves crushed

• small piece ginger grated

• 2 tsp sesame oil

For the kimchi-style slaw

• ½ white cabbage finely sliced

• 1 mooli shredded into thin strips

• 4 spring onions finely sliced

• small piece ginger grated

• 1 tsp golden caster sugar

• 1 garlic clove rushed

• 2 tbsp mayonnaise

• pinch of hot chilli powder

To serve

• 1 Little Gem lettuce divided into leaves

• 4 brioche or sesame seed burger buns split and lightly toasted

Method: 

Step 1: Make the slaw by tossing all the ingredients together in a bowl. Give it a taste and iif you're wanting more spice, sprinkle in a bit more chili powder. Put it in the fridge to chill. 

Step 2: Create the sauce by mixing all the sauce ingredients in a saucepan and letting them simmer gently until beautifully thick and syrupy. Once the sauce is done, take it off the heat and set aside. 

Step 3: Cut off any excess of fat from the chicken thighs and season with salt, pepper, and grated ginger. Next, toss the chicken in the cornflour, making sure every piece is beautifully coated. 

Step 4: Set your deep fat fryer at 170°C. Place all the chicken into the fryer basket before lowering them into the oil. Let the chicken sizzle away for 15-20 minutes, until cooked through. Once done, transfer the chicken onto a plate with absorbent kitchen paper to soak up any excess oil. 

Step 5: Warm up the sauce you made earlier. Start to build your burger by first taking a soft bun for the base, layer on the lettuce and a generous amount of tangy kimchi slaw. Top it with that golden, crispy chicken, then drizzle over the sticky sauce. Top the burger off with the bun lid, and you're ready to get stuck in! 

 

3. Fish And Chips With Mushy Peas 

This traditional fish and chips recipe, made using the Morphy Richards 3.5L Clear View Deep Fat Fryer, features crispy battered fish fried to perfection, served with golden chips for the best crispy fish and chips experience. A true British fish and chips classic, it's crunchy on the outside, tender on the inside, and best enjoyed with salt, vinegar, and mushy peas! 

Ingredients: 

• a sunflower oil for frying

• 2 thick skinless fillets of haddock, around 150g each

• X1 tin of mushy peas 

For the chips

• Fresh chips 

• 1 tsp malt vinegar, plus extra to serve

For the batter

• 75g self-raising flour, plus extra for dusting

• 25g cornflour

• small pinch of ground turmeric

• 125g fizzy water

For the tartare sauce

• 4 cornichons

• 1 tsp capers

• 1 shallot

• handful of parsley leaves chopped

• 5 tbsp mayonnaise

Method: 

Step 1: To create the tartare sauce, Chop the cornichons, capers, and shallot. Mix with parsley, mayo, and a dash of salt. 

Step 2: Next, sift the flour and turmeric into a bowl with a pinch of salt, and then pour in the sparkling water. Mix until the batter has a consistency of double cream. 

Step 3: Turn your deep fat fryer onto 190°C and place your haddock in the basket before the basket is in the oil. Once all the haddock is in the basket, lower the basket into the oil and cook for 5-10 minutes until the haddock is cooked all the way through and is crispy. When the haddock is cooked, place it onto a plate with absorbent kitchen paper. 

Step 4: The potatoes should be sliced evenly. Rinse the sliced potatoes in a colander under a cold tap and dry them by using a kitchen towel. For the best results fry your chips at 160°C for 4-6 minutes. Place the basket on a plate with absorbent kitchen paper. Then, turn the temperature dial to 190°C and when the temperature control light goes out you must lower the basket again for a further 2-4 minutes. During these 2-4 minutes you must shake the basket at short intervals as this ensures the chips are getting brown evenly. When the chips are cooked, place them onto a plate with absorbent kitchen paper. 

Step 5: Pour the mushy peas into a pan and add a tablespoon of water. Heat the mush peas over a medium heat, ensuring you are stirring occasionally until the peas are heated through. 

Step 6: Place the crispy fish, golden chips and mushy peas onto a plate and enjoy!