| Servings |
| 4 people |
| Cook Time |
| 40 minutes |
|
|
Ingredients
- 400 g skinless, boneless haddock fillets or other similar white fish 8 slices tiger bread (2 cm thick slices)
The Batter
- 10 g plain flour
- 20 g Cornflour
- 1 egg white
- 250 ml very cold Tsingtao Beer
- 1/2 tsp chilli powder
- 1/2 tsp turmeric
- 1/4 tsp Salt
- 1/4 tsp black pepper
Chips
- 900 g large potatoes, preferably Maris Piper washed well with skin kept on
- 1/4 tsp Salt
- Vegetable / sunflower oil for frying
Sichuan Pepper Seasoning
- 2 tsp crushed Sichuan peppercorns
- 1/2 tsp Salt
- 1/2 tsp Cracked black pepper
Wasabi Mayonnaise
- Pinch of wasabi powder
- 2 tsp wasabi
- 2 tbsp Japanese Mayonnaise
Instructions
Preparation
- To make the batter, in a separate bowl, sieve the flours, spices, salt, pepper and sichuan peppercorns together. Add the egg white and beer, mix well with whisk until a smooth batter is formed. Keep some extra plain flour aside in a bowl for tossing the fish into later.
- 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.
- 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
- 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.
- 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
- Assemble your fish finger sandwich with mayo and some salad on the side.
