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Chinese Salt & Pepper Fish & Chips

Prep: 20 mins

Cook: 30 mins

Deep frying

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

  • 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 teaspoon crushed Sichuan peppercorns

  • ½ teaspoon salt

  • ½ teaspoon cracked black pepper

PREPARATION

  • 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.

COOKING

  • Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 130°C. Deep fry the potatoes in batches for approx. 8 minutes or until cooked through. Set aside on kitchen towel to drain off any excess oil.

  • Turn the heat up until oil reaches 180°C. Carefully cook the battered fish in the oil for 8-12 minutes or until golden brown. Drain the excess oil on a kitchen towel.

  • Deep fry the chips a second time until golden brown, this time for only a 3-4 minutes


  • 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 teaspoon crushed Sichuan peppercorns

  • ½ teaspoon salt

  • ½ teaspoon cracked black pepper


PREPARATION

  • 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.

COOKING

  • Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 130°C. Deep fry the potatoes in batches for approx. 8 minutes or until cooked through. Set aside on kitchen towel to drain off any excess oil.

  • Turn the heat up until oil reaches 180°C. Carefully cook the battered fish in the oil for 8-12 minutes or until golden brown. Drain the excess oil on a kitchen towel.

  • Deep fry the chips a second time until golden brown, this time for only a 3-4 minutes

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