Posted on 12th Jul 2025

Chinese Salt Pepper Fish & Chips

Level up your classic fish & chips with a spiced beer batter and warming Sichuan peppercorn seasoning

Cuisine

Chinese

Time

50 mins mins

Servings

3 people people

Ingredients

400g skinless, boneless haddock or cod fillets

The Batter

110g plain flour
20g cornflour
250ml very cold beer or sparkling water
½ teaspoon chilli powder
½ teaspoon turmeric
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon crushed Sichuan peppercorns
2 large potatoes, preferably Maris Piper or similar floury potato, washed well with skin kept on
¼ teaspoon Salt
Vegetable Oil for frying

Sichuan Pepper Seasoning

2 teaspoons crushed Sichuan peppercorns
½ teaspoon salt
½ teaspoon cracked black pepper

Method

• To make the batter, place the flours, spices, salt, pepper together, then pour in the beer, mix well with whisk until smooth batter is formed.

• Keep some extra plain flour aside in a bowl for tossing the fish into later.

• Cut the potatoes lengthwise into roughly 1 cm thick slices. Soak the slices in cold water to remove the excess starch. Pat them dry using a kitchen towel or a tea towel and set aside for deep-frying.

• Pat the fish fillets dry and toss them first into the flour, then dip each finger into the batter.