Fish and chips is definitely do-able without a deep fat fryer. Yes, proper crunchy fluffy chips. Triple fried no less. And lovely crunchy panko crumbed fish. But it is the chips that are the thing isn't it?
I did these in a wok. I blanched the chips in water first, let them drain thoroughly, then popped them in a wok just a third full of rape seed oil (lower burn point than olive oil, which I prefer for shallow frying) on one of the medium burners.
In go the nicely dry potatoes, and I turned them over and over until they were nicely cooked through though they weren't browning very quickly. Then I slid the wok onto the front fast burner (I am not really a fan of modern 4 burner gas cookers - I don't need that titchy little burner at the front, give me another fast one!! ) and let the oil heat up further.
Keep the chips moving until you can hear them rustling as you turn them around.
Look! Crunchy chips!!
No fat fryer and not a lot of oil to boot. Mayo and tomato ketchup and I am happy.