Sichuan-style Spicy Fish and Chips


Sichuan-style Spicy Fish and Chips

Fiery Fusion: Sichuan-inspired Fish and Chips

In the realm of Sichuan cuisine, known for its bold flavors and fiery spices, we present a unique twist on the classic British dish of Fish and Chips. This fusion recipe combines the crispy goodness of battered fish with the tongue-tingling heat of Sichuan peppercorns and chili peppers. Get ready to embark on a culinary adventure that marries the best of British and Sichuan flavors.

Jan Dec

20 minutes

30 minutes

50 minutes

4 servings


Pescatarian, Dairy-free, Nut-free, Gluten-free (if using gluten-free flour and cornstarch), Low sugar

Fish, Wheat (if not using gluten-free flour), Corn (if not using cornstarch)

Vegan, Vegetarian, Paleo, Keto, Low-carb


While the original British Fish and Chips is typically served with a simple batter and accompanied by tartar sauce, this Sichuan-inspired version adds a spicy kick to the dish. The fish is coated in a Sichuan-style batter infused with fragrant spices and served with a tangy Sichuan chili sauce. The traditional chips are replaced with crispy Sichuan-style potato wedges seasoned with a blend of Sichuan peppercorns and spices. We alse have the original recipe for Fish and Chips, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat (total, saturated): 15g, 2g
  • Carbohydrates (total, sugars): 55g, 2g
  • Protein: 25g
  • Fiber: 4g
  • Salt: 1.5g


  1. 1.
    Preheat the oven to 200°C (400°F).
  2. 2.
    In a mixing bowl, combine the all-purpose flour, cornstarch, crushed Sichuan peppercorns, chili powder, salt, white pepper, and baking powder.
  3. 3.
    Gradually add the sparkling water to the dry ingredients while whisking until a smooth batter forms.
  4. 4.
    Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
  5. 5.
    Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the fish for 4-5 minutes on each side until golden and crispy. Remove and drain on paper towels.
  6. 6.
    In a separate baking tray, toss the potato wedges with crushed Sichuan peppercorns, chili flakes, and salt. Bake for 25-30 minutes until the wedges are crispy and golden.
  7. 7.
    Serve the Sichuan-style fish and potato wedges together, accompanied by a side of tangy Sichuan chili sauce.

Treat your ingredients with care...

  • Fish — Ensure the fish fillets are fresh and free from any bones. Pat them dry before dipping into the batter for better adhesion.
  • Sichuan peppercorns — Toast the peppercorns in a dry pan for a few seconds to enhance their aroma before crushing them.
  • Potatoes — Soak the potato wedges in cold water for 30 minutes before baking to remove excess starch and achieve crispier results.
  • Sichuan chili sauce — Adjust the spiciness of the sauce by adding more or less chili flakes according to your preference.
  • Sparkling water — The carbonation in sparkling water helps create a lighter and crispier batter.

Tips & Tricks

  • For an extra Sichuan flavor, sprinkle some ground Sichuan peppercorns over the fish before serving.
  • Serve the fish and chips with a side of pickled vegetables or a refreshing cucumber salad to balance the heat.
  • If you prefer a milder version, reduce the amount of chili powder and chili flakes in the batter and sauce.
  • Experiment with different types of white fish, such as tilapia or sole, for a unique twist.
  • If you don't have sparkling water, you can use cold beer as a substitute for a flavorful batter.

Serving advice

Serve the Sichuan-style Spicy Fish and Chips hot, garnished with fresh cilantro leaves and accompanied by a bowl of tangy Sichuan chili sauce for dipping. Add a squeeze of lime juice over the fish for an extra burst of flavor. Serve with a side of Sichuan-style pickled vegetables or a cucumber salad to complement the spiciness.

Presentation advice

Arrange the crispy fish fillets and potato wedges on a platter, creating an enticing contrast of colors. Garnish with a sprinkle of crushed Sichuan peppercorns and chili flakes for an added visual appeal. Serve the tangy Sichuan chili sauce in a small dipping bowl alongside the fish and chips. Consider using a rustic-style serving dish or a bamboo tray to enhance the Sichuan culinary experience.