Yes, you can deep-fry instead as opposed to searing after having cooked the meat in the sous-vide. The whole point is just to get a good sear on all of the meat, and now you’re just focusing on getting a really great crust, since the meat has already been cooked in the sous vide. Deep frying also really works a lot better for cuts of meat that are irregularly sized, since all of the sides will be seared at the same time. You do have to make sure to have a lot of fat on the meat to get a really great crust, or you may end up with an overcooked piece of meat; and no one wants that.