Chinese fish and chips

Fiery Sichuan peppercorns, wasabi mayo and hot chilli ketchup turn Ching-He Huangs fish supper into a night to remember
By Ching-He Huang
Chinese fish and chips
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the sweet potato chips

  • 2 sweet potatoes
  • 2 tbsp groundnut oil
  • 1 tsp smoked paprika
  • 2 pinches freshly ground white pepper

For the chilli ketchip

  • 2 tbsp Sriracha chilli sauce
  • 2 tbsp tomato ketchup

For the wasabi mayo

  • 1 tbsp wasabi
  • 2 tbsp mayonnaise

For the chilli mayo

  • 2 tbsp Sriracha chilli sauce
  • 4 tbsp mayonnaise

For the fish

  • 300 g pollock fillet, skin on
  • shaoxing rice wine, for sprinkling
  • 500 ml groundnut oil
  • 4 tbsp plain flour
  • 2 eggs, beaten
  • 8 tbsp Japanese panko crumbs
  • 1 tbsp sichuan peppercorns, toasted
  • 1 tbsp dried red chilli flakes

To serve

  • 1 spring onion, shredded, curled or chopped
  • lemon wedges
  • coriander leaves

Tips and Suggestions

Serve the fish and chips in paper cones wrapped with Chinese newspaper.

Sriracha chilli sauce originated in Si Racha, a coastal city of central Thailand, but is now widely found in other Asian countries and the West. Its typically served as a dipping sauce (and very much associated with seafood dishes) but can also be used in cooking.


1. For the sweet potato chips: preheat the oven to 180C/160C fan/Has 4. Peel the sweet potatoes, cut them into chunky chips and put them in a roasting tin with the remaining ingredients and 1 teaspoon of sea salt flakes. Toss until well coated then roast for 25 minutes or until the chips are golden and cooked through.

2. For the chilli ketchup: stir the chilli sauce and ketchup together in a dish and set aside.

3. For the wasabi mayo: stir the wasabi paste and mayonnaise together in a dish until smooth then set aside.

4. For the chilli mayo: stir the chilli sauce and mayonnaise together until smooth and set aside.

5. For the fish: rinse the fish in cold water and pat dry with paper towel. Cut into 4cm slices and place in a bowl. Add a splash of shaoxing rice wine and a little salt and rub them into the strips of fish.

6. Heat the oil to 180C in a wok or deep-fryer. Do not leave hot oil unattended. To test the oil is ready, drop in a cube of bread: it should take 15 seconds to turn golden brown and float to the surface.

7. Meanwhile put the flour, egg and breadcrumbs in three separate bowls.

8. Grind the sichuan peppercorns with a pestle and mortar and combine them in a small bowl with the chilli flakes and ½ teaspoon of sea salt. Stir to mix and set aside.

9. Dust a strip of fish in the flour and shake off any excess. Dip it into the beaten egg, turning to coat evenly, then coat in the breadcrumbs. Repeat with the remaining fish.

10. Working in batches, carefully lower the fish strips into the oil and fry until golden brown. Drain each batch on paper towel while you cook the rest. Sprinkle the Sichuan peppercorn mixture over the fish and toss well.

11. Serve the fish immediately garnished with spring onion curls, lemon and coriander and accompanied by the sweet potato chips and dipping sauces.

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