
Salt and Sichuan Pepper Fish Finger Sandwich with Wasabi Mayo and Chips
Give this popular British dish a spicy twist with Tsingtao and Sichuan Peppercorns
Ingredients
- 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
Method
Preparation
Cooking
Serving
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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
Cooking
Serving
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.