Sichuan-style Spicy Fish and Chips

Ingredients

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.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 150g (1 cup) all-purpose flour 150g (1 cup) all-purpose flour
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• 200ml (3/4 cup) cold sparkling water 200ml (3/4 cup) cold sparkling water
• Vegetable oil, for frying Vegetable oil, for frying
• 4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• Salt, to taste Salt, to taste

Nutrition

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

Preparation

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.