001
Potato160°C → 170°C
Proper twice-fried chips
⏱ 8 min first fry + 2–3 min second fryPale and tender after fry one; deep gold after fry two.
The benchmark. First fry cooks the middle, second fry builds the shell.
NIX KITCHEN · THE TEFAL UNO
100 THINGS TO FRY.
A proper guide to the little fryer that does one thing very well: turning ordinary food into something golden, crisp and dangerously moreish.
10 chapters · 100 ideas · one very busy basket
Browse by chapter.
Scroll down — each chapter is clearly marked.
Chapter labels are intentionally non-clickable in Stories to avoid broken internal-link behaviour.
01
LIQUID GLASS
Layered blur, highlights and reflections without breaking the layout.
02
DEPTH MOTION
Slow cinematic image movement creates a parallax feel without fragile scripting.
03
HOT-OIL FX
Bubbles, steam and heat haze bring the fryer sections to life.
04
NIX GLOW
Orange and teal accents pulse gently through the story.
MEET THE UNO
Small fryer. Serious potential.
The Tefal Uno is gloriously uncomplicated: a basket, hot oil and a thermostat. That simplicity is exactly why it works.
The clever bit is not the machine. It is the control — batch size, temperature, moisture and timing. Get those right and the crust forms quickly, steam escapes properly and the food stays crisp instead of greasy.
!
TIME IS A GUIDE — DONENESS WINS
For raw chicken, meat and fish, do not rely on time alone. Cook thoroughly and check the centre before serving. Batch size, thickness and starting temperature can change the cooking time.
CHAPTER 01
CHIPS FIRST
The baseline. If the Uno cannot make a great chip, nothing else matters.
Back to menu ↑002
Potato170°C
Skin-on chips
⏱ 8–11 minFry until evenly golden and crisp; check the centre before serving.
Rustic, chunky and superb with malt vinegar.
003
Potato175°C
Shoestring fries
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Thin fries mean maximum crunchy surface area.
004
Potato175–180°C
Curly fries
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Season immediately after draining.
005
Potato170–175°C
Crinkle-cut chips
⏱ 5–7 minFry until evenly golden and crisp; check the centre before serving.
Every ridge becomes another crisp edge.
006
Potato170°C
Potato wedges
⏱ 7–10 minFry until evenly golden and crisp; check the centre before serving.
Par-cook if they're particularly chunky.
007
Potato175°C
Potato croquettes
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Crisp breadcrumb shell, soft buttery centre.
008
Potato175°C
Hash browns
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
An easy freezer win.
009
Potato170°C
Potato scallops
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Thin potato in batter. Proper chip-shop joy.
010
Potato170°C
Loaded potato balls
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Mash, cheese, crumb, fry.
CHAPTER 02
CHEESE CONTROL
Molten centres, crisp shells and the fine art of containment.
Back to menu ↑011
Cheese175°C
Mozzarella sticks
⏱ 2–3 minFry until evenly golden and crisp; check the centre before serving.
Freeze first to reduce cheese escape.
012
Cheese175°C
Halloumi fries
⏱ 2–4 minDeep gold outside; cheese hot but still contained.
One of the Uno's easiest big wins.
013
Cheese170°C
Camembert wedges
⏱ 2–3 minFry until evenly golden and crisp; check the centre before serving.
Serve with cranberry sauce.
014
Cheese170°C
Brie bites
⏱ 2–3 minFry until evenly golden and crisp; check the centre before serving.
Double crumb for containment.
015
Cheese175°C
Mac & cheese balls
⏱ 3–4 minFry until evenly golden and crisp; check the centre before serving.
Chill, roll, crumb, fry.
016
Cheese175°C
Jalapeño poppers
⏱ 3–4 minFry until evenly golden and crisp; check the centre before serving.
Cheese-filled chilli in a crisp shell.
017
Cheese180°C
Cheese curds
⏱ 2–3 minFry until evenly golden and crisp; check the centre before serving.
Tiny molten cheese bombs.
018
Cheese170°C
Mini Babybel
⏱ 2–3 minFry until evenly golden and crisp; check the centre before serving.
Remove the wax. Obviously.
019
Cheese170°C
Cheese & onion potato bites
⏱ 4–5 minFry until evenly golden and crisp; check the centre before serving.
Comfort food wearing armour.
020
Cheese175°C
Fried cheese sandwich fingers
⏱ 2–4 minFry until evenly golden and crisp; check the centre before serving.
A toastie with fewer inhibitions.
CHAPTER 03
CHICKEN MODE
Craggy coatings, spice and serious crunch.
Back to menu ↑021
Chicken175°C
Southern fried chicken strips
⏱ 5–7 minDeep golden crust; chicken fully cooked through.
Buttermilk and seasoned flour: serious crunch.
022
Chicken175°C
Chicken nuggets
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
A freezer classic transformed.
023
Chicken175°C
Popcorn chicken
⏱ 4–5 minFry until evenly golden and crisp; check the centre before serving.
Small pieces, huge crust-to-meat ratio.
024
Chicken175°C
Chicken goujons
⏱ 5–7 minFry until evenly golden and crisp; check the centre before serving.
Simple and reliably crisp.
025
Chicken175°C
Chicken wings
⏱ 9–12 minCrisp skin; juices clear and centre fully cooked.
Fry, cook through, sauce afterwards.
026
Chicken175°C
Buffalo chicken bites
⏱ 5–7 minFry until evenly golden and crisp; check the centre before serving.
Crisp first, sauce second.
027
Chicken175°C
Korean-style crispy chicken
⏱ 4–5 min + 2–3 min second fryFry until evenly golden and crisp; check the centre before serving.
Double fry, then glaze.
028
Chicken170°C
Chicken Kiev bites
⏱ 5–7 minFry until evenly golden and crisp; check the centre before serving.
Chill very well before frying.
029
Chicken175°C
Chicken dippers
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Quick, crunchy, dependable.
030
Chicken170°C
Chicken pakora
⏱ 5–7 minDeep gold, crisp edges; chicken fully cooked.
Gram flour, spice, chicken, hot oil.
CHAPTER 04
PUB BASKET
Battered sausage, Scotch eggs and unapologetic British frying.
Back to menu ↑031
Pub170°C
Mini Scotch eggs
⏱ 5–7 minFry until evenly golden and crisp; check the centre before serving.
Fryer royalty.
032
Pub170°C
Sausage bites
⏱ 5–7 minFry until evenly golden and crisp; check the centre before serving.
Excellent with mustard mayo.
033
Pub170°C
Battered sausage
⏱ 6–9 minBatter deeply golden; sausage piping hot through.
A proper British deep-fryer test.
034
Pub170°C
Spam fritters
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Retro and proud of it.
035
Pub170°C
Corned beef fritters
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Brown sauce strongly advised.
036
Pub175°C
Pork schnitzel strips
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Thin, crumbed and fast.
037
Pub170°C
Breaded meatballs
⏱ 5–7 minFry until evenly golden and crisp; check the centre before serving.
Small, crisp, snackable.
038
Pub170°C
Mini sausage rolls
⏱ 5–7 minFry until evenly golden and crisp; check the centre before serving.
Best in small batches.
039
Pub170°C
Black pudding fritters
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Brilliant with mustard mayonnaise.
040
Pub170°C
Haggis bonbons
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Gastropub food without the gastropub bill.
CHAPTER 05
CHIP-SHOP NIGHT
Cod, scampi, prawns and the Uno's final exam.
Back to menu ↑041
Fish175°C
Beer-battered cod
⏱ 5–7 minBatter crisp and golden; fish opaque and flakes easily.
The Uno's final exam.
042
Fish175°C
Haddock goujons
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Fish-and-chips in finger-food form.
043
Fish175°C
Fish fingers
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Simple, fast and crisp.
044
Fish175°C
Scampi
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
The pub-basket classic.
045
Fish175°C
Breaded prawns
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Serve with lemon and garlic mayo.
046
Fish175°C
Tempura prawns
⏱ 2–4 minPale-gold, crisp batter; prawn opaque through centre.
Keep the batter very cold.
047
Fish180°C
Calamari
⏱ 2–3 minJust golden and tender — don't overcook.
Hot and fast.
048
Fish180°C
Whitebait
⏱ 2–4 minFry until evenly golden and crisp; check the centre before serving.
Dust, fry, lemon.
049
Fish170°C
Crab cakes
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Chill first so they hold together.
050
Fish170°C
Fishcakes
⏱ 5–7 minFry until evenly golden and crisp; check the centre before serving.
Crisp outside, soft inside.
CHAPTER 06
GREEN THINGS, GOLDEN RESULTS
Vegetables improve dramatically when they get a proper crust.
Back to menu ↑051
Veg175°C
Onion rings
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Beer batter makes these magnificent.
052
Veg170°C
Tempura broccoli
⏱ 2–4 minFry until evenly golden and crisp; check the centre before serving.
Much better than it sounds.
053
Veg170°C
Tempura cauliflower
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Great with curry mayo.
054
Veg175°C
Courgette fries
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Breaded or battered.
055
Veg170°C
Aubergine bites
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Salt, dry and coat.
056
Veg170°C
Crispy mushrooms
⏱ 6–9 minGolden coating and mushrooms steaming hot inside.
Use similar-size pieces.
057
Veg170°C
Sweetcorn fritters
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Golden edges, soft centre.
058
Veg170°C
Vegetable pakoras
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Mint yoghurt mandatory.
059
Veg170°C
Crispy Brussels sprouts
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Dry extremely thoroughly.
060
Veg175°C
Avocado fries
⏱ 2–4 minFry until evenly golden and crisp; check the centre before serving.
Firm avocado, crumb, lime mayo.
CHAPTER 07
AROUND THE WORLD
Samosas, arancini, falafel, gyoza and more.
Back to menu ↑061
World170°C
Vegetable samosas
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Classic triangular crunch.
062
World170°C
Meat samosas
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Great with tamarind dip.
063
World175°C
Spring rolls
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Blistered and crisp.
064
World170°C
Crispy gyoza
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
A different take on the dumpling.
065
World170°C
Arancini
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Risotto balls with molten cheese centres.
066
World170°C
Falafel
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Crunch outside, herb-filled centre.
067
World170°C
Empanadas
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Small sealed parcels work best.
068
World170°C
Onion bhajis
⏱ 4–6 minDeep golden, crisp strands, cooked centre.
Possibly worth owning a fryer for.
069
World175°C
Churros
⏱ 2–4 minFry until evenly golden and crisp; check the centre before serving.
Sugar while still hot.
070
World170°C
Festival dumplings
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Slightly sweet fried dumplings.
CHAPTER 08
FREEZER RAID
The dangerously convenient chapter.
Back to menu ↑071
Freezer175°C
Garlic mushrooms
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Straight into pub-snack territory.
072
Freezer175°C
Mozzarella bites
⏱ 2–4 minFry until evenly golden and crisp; check the centre before serving.
Small and dangerously easy to eat.
073
Freezer175°C
Chilli cheese bites
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Crunchy shell, fiery middle.
074
Freezer175°C
Mini Kievs
⏱ 5–7 minFry until evenly golden and crisp; check the centre before serving.
Cook thoroughly.
075
Freezer175°C
Breaded chicken strips
⏱ 5–7 minFry until evenly golden and crisp; check the centre before serving.
Reliable crowd-pleaser.
076
Freezer175°C
Battered onion rings
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Freezer-section classic.
077
Freezer175°C
Jalapeño bites
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Crisp, cheesy, spicy.
078
Freezer175°C
Fish goujons
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Pub lunch in minutes.
079
Freezer175°C
Hash-brown bites
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Breakfast snack material.
080
Freezer170°C
Breaded Camembert
⏱ 2–3 minFry until evenly golden and crisp; check the centre before serving.
Serve quickly.
CHAPTER 09
THE MAD BIT
Pickles, mash balls and ideas that should not work but do.
Back to menu ↑081
Experiments175°C
Fried pickles
⏱ 3–4 minFry until evenly golden and crisp; check the centre before serving.
Dry, flour, crumb, fry.
082
Experiments170°C
Stuffed olives
⏱ 2–3 minFry until evenly golden and crisp; check the centre before serving.
Tiny salty bombs.
083
Experiments170°C
Stuffing balls
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Sunday leftovers upgraded.
084
Experiments170°C
Leftover mash balls
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Add cheese and breadcrumbs.
085
Experiments175°C
Mac & cheese leftovers
⏱ 3–4 minFry until evenly golden and crisp; check the centre before serving.
Chill, roll, crumb.
086
Experiments170°C
Pizza rolls
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Seal very well.
087
Experiments170°C
Cheese & bean pockets
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Portable comfort food.
088
Experiments170°C
Breaded hard-boiled eggs
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
A strange idea that works.
089
Experiments175°C
Crispy ravioli
⏱ 2–4 minFry until evenly golden and crisp; check the centre before serving.
Serve with warm tomato dip.
090
Experiments175°C
Yorkshire batter bites
⏱ 2–4 minFry until evenly golden and crisp; check the centre before serving.
Completely unnecessary. Therefore essential.
CHAPTER 10
DESSERT MODE
Doughnuts, churros and complete nutritional surrender.
Back to menu ↑091
Dessert170°C
Doughnuts
⏱ 2–3 min per sideGolden brown, light and puffed.
Proper yeast doughnuts.
092
Dessert170°C
Jam doughnuts
⏱ 2–3 min per sideFry until evenly golden and crisp; check the centre before serving.
Fill after frying.
093
Dessert175°C
Cinnamon churros
⏱ 2–4 minFry until evenly golden and crisp; check the centre before serving.
Toss in cinnamon sugar.
094
Dessert170°C
Apple fritters
⏱ 4–6 minFry until evenly golden and crisp; check the centre before serving.
Tart apples work beautifully.
095
Dessert170°C
Banana fritters
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Soft sweet centre, crisp shell.
096
Dessert170°C
Pineapple fritters
⏱ 3–5 minFry until evenly golden and crisp; check the centre before serving.
Retro takeaway heaven.
097
Dessert175°C
Deep-fried Oreos
⏱ 2–3 minFry until evenly golden and crisp; check the centre before serving.
Coat fully in batter.
098
Dessert175°C
Deep-fried chocolate bar
⏱ 2–4 minFry until evenly golden and crisp; check the centre before serving.
Chill or freeze first.
099
Dessert170°C
Cheesecake bites
⏱ 2–3 minFry until evenly golden and crisp; check the centre before serving.
Freeze, crumb, fry quickly.
100
Dessert190°C briefly
Fried ice cream
⏱ 10–20 sec onlyShell crisp; centre must remain frozen.
Rock-hard centre, insulating shell, very brief fry.
NIX FRY SCIENCE
Why bubbling oil matters.
1 · STEAMThose bubbles are mostly water leaving the food as steam.
2 · CRUSTAs the surface dries, starches and proteins form the crisp outer shell.
3 · BATCH SIZEOverload the basket and the oil temperature collapses. Smaller batches usually win.
NIX UNO 100
One small fryer.
One hundred excuses.
Air fryers have their place. Ovens have their place. But a battered sausage should bubble, a doughnut should float and a pakora should come out wearing proper crunchy armour.
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