Beef dripping and fish and chips go back a long way. And judging by recent coverage in the national press, this traditional way of frying is getting people talking again.

Before vegetable, rapeseed and palm oils became commonplace, beef dripping was a familiar choice in fish and chip shops, particularly across the North of England and the Midlands. Plenty of shops still swear by it today – and for customers who love that distinctive, savoury flavour, it’s part of what proper fish and chips should taste like.

But if you’re thinking about putting beef-dripping chips on the menu, there’s a practical question to consider: do you need another fryer?

Why Beef Dripping?

First and foremost, flavour.

Vegetable oils tend to provide a relatively neutral frying medium, while beef dripping brings something of its own. For many customers, that richer, savoury taste is part of the appeal of traditional fish and chips.

And there’s a reason chippies have cooked with it for generations. Beef dripping stands up well to the temperatures and demands of a busy fryer, making it a practical choice as well as a traditional one.

With beef dripping getting attention again, it could also give a chippy something a little different to shout about.

But What About Vegetarian Chips?

Here’s where things become a little more complicated.

Chips fried in beef dripping aren’t vegetarian. If you currently use vegetable oil and want to introduce beef dripping without losing that option for customers, you’ll need to decide how you’re going to handle the two.

The simplest answer may be a dedicated fryer for each cooking medium.

That means you aren’t swapping oils or trying to manage two completely different offers through the same fryer. Separate baskets and utensils, together with clear procedures for staff, can help keep the two sides of the operation distinct.

It’s worth remembering that dietary choice isn’t the same as allergen control. Where allergens are concerned, much stricter procedures may be required – Coeliac UK, for example, advises that chips cooked in oil that has also been used for battered fish aren’t gluten free.

Does That Mean Buying Another Full-Size Fryer?

Not necessarily.

If beef dripping is going to be at the heart of your menu, you’ll need a fryer capable of keeping up with service.

But perhaps you just want to try it.

A smaller commercial fryer could provide dedicated capacity without completely changing your existing frying range. That could be particularly useful for a shop wanting to gauge demand before committing more space and equipment to it.

Think about how many portions you’re likely to cook, how quickly the fryer recovers between batches, the space you have available and whether gas or electric is the better fit for your kitchen.

Could Traditional Chips Be Worth Bringing Back?

For some shops, beef dripping never went away. For others, its renewed attention might be an opportunity to try something different.

There’s certainly a good story behind it: traditional fish and chips, cooked in the frying medium that was once commonplace in British chippies.

And you don’t necessarily have to change your whole menu to find out whether your customers want them.

If you’re considering adding dedicated frying capacity, Anglia Catering Equipment supplies commercial fryers in a range of sizes, including new, graded and reconditioned models (graded stock correct at time of publishing).

Take a look at our commercial fryers and fish & chip shop equipment, or get in touch if you’d like help finding a fryer to suit the space and output you have in mind.

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