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Salt and Sichuan Pepper Fish Finger Sandwich with Wasabi Mayo and Chips

Prep: 20 Mins

Cook: 40 Mins

Give this popular British dish a spicy twist with Tsingtao and Sichuan Peppercorns

IngredientsMethod
  • 400g skinless, boneless haddock fillets or other similar white fish
  • 8 slices Tiger Bread (2 cm thick slices)

The Batter

  • 110g plain flour
  • 20g cornflour
  • 1 egg white
  • approximately 250ml very cold Tsingtao beer
  • ½ teaspoon chilli powder
  • ½ teaspoon turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon crushed Sichuan peppercorns

Sichuan Pepper Seasoning

  • 2 teaspoon crushed sichuan peppercorns
  • ½ teaspoon salt
  • ½ teaspoon cracked black pepper

Wasabi Mayo

  • Pinch of wasabi powder
  • 2 teaspoon wasabi
  • 2 tablespoon Japanese Mayonaise

Chips

  • 900g large potatoes, preferably Maris Piper or similar floury potato, washed well with skin kept on
  • ¼ teaspoon Salt
  • Vegetable / Sunflower Oil for frying

Preparation

1. To make the batter, in a separate bowl, sieve the flours, spices, salt, pepper and sichuan peppercorns together, then add the egg white and and 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.

2. Cut the potatoes length wise 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.

3. Cut the fish fillets into thick double thumb width strips, then pat dry and toss first into the flour, then dip each finger into the batter.

Cooking

4. 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 5-7 minutes or until golden brown. Drain the excess oil on a kitchen towel.

5. Deep fry the chips a second time until golden brown, this time for only a 3-4 minutes. Drain once more. Season both the chips and the fish fingers with the ‘Sichuan Pepper Seasoning’.

Serving

6. Assemble your sandwich with mayo, and the fish fingers and some salad on the side.

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  • 400g skinless, boneless haddock fillets or other similar white fish
  • 8 slices Tiger Bread (2 cm thick slices)

The Batter

  • 110g plain flour
  • 20g cornflour
  • 1 egg white
  • approximately 250ml very cold Tsingtao beer
  • ½ teaspoon chilli powder
  • ½ teaspoon turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon crushed Sichuan peppercorns

Sichuan Pepper Seasoning

  • 2 teaspoon crushed sichuan peppercorns
  • ½ teaspoon salt
  • ½ teaspoon cracked black pepper

Wasabi Mayo

  • Pinch of wasabi powder
  • 2 teaspoon wasabi
  • 2 tablespoon Japanese Mayonaise

Chips

  • 900g large potatoes, preferably Maris Piper or similar floury potato, washed well with skin kept on
  • ¼ teaspoon Salt
  • Vegetable / Sunflower Oil for frying

Preparation

1. To make the batter, in a separate bowl, sieve the flours, spices, salt, pepper and sichuan peppercorns together, then add the egg white and and 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.

2. Cut the potatoes length wise 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.

3. Cut the fish fillets into thick double thumb width strips, then pat dry and toss first into the flour, then dip each finger into the batter.

Cooking

4. 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 5-7 minutes or until golden brown. Drain the excess oil on a kitchen towel.

5. Deep fry the chips a second time until golden brown, this time for only a 3-4 minutes. Drain once more. Season both the chips and the fish fingers with the ‘Sichuan Pepper Seasoning’.

Serving

6. Assemble your sandwich with mayo, and the fish fingers and some salad on the side.

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

Woks

Utensils

Gift Vouchers

Classes

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