TSINGTAO BEER SICHUAN FISH FINGER SANDWICH with wasabi mayo and double cooked chips

JTSINGTAO BEER SICHUAN FISH FINGER SANDWICH with wasabi mayo and double cooked chips seasoned with salt and sichuan pepper
Jeremy Pang’s mouthwatering fish finger sandwich with wasabi mayo, double cooked chips seasoned with salt and Sichuan pepper is the ultimate in comfort food.
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JTSINGTAO BEER SICHUAN FISH FINGER SANDWICH with wasabi mayo and double cooked chips seasoned with salt and sichuan pepper
Jeremy Pang’s mouthwatering fish finger sandwich with wasabi mayo, double cooked chips seasoned with salt and Sichuan pepper is the ultimate in comfort food.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 people
Cook Time
40 minutes
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
  1. 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.
  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
  1. 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.
  2. 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.
  3. Deep fry the chips a second time until golden brown, this time for only a 3-4 minutes. Drain once more.
  4. Season both the chips and the fish fingers with the ‘Sichuan Pepper Seasoning’.
Serving
  1. Assemble your fish finger sandwich with mayo and some salad on the side.
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