Fish And Chips Chinese-Style

Recipe Ingredients

1 lb	454g / 16oz	Firm white fish fillet, about 1" thick
2 lbs	908g / 32oz	Potatoes - cut chips/wedges (large)
		Plain flour - for dusting fish
		Cooking oil - for deep-frying
		Sweet and sour sauce - for serving
		Batter
3 oz	85g	Plain flour
1 1/4 teaspoons	6.3ml	Baking powder
1 teaspoon	5ml	Sugar
6 oz	170g	Water
2 teaspoons	10ml	Cooking oil
		Marinade
2 tablespoons	30ml	Chinese rice wine or dry sherry
2 teaspoons	10ml	Chopped coriander
2 teaspoons	10ml	Finely-chopped ginger
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Spicy Salt
2 oz	56g	Salt
1 teaspoon	5ml	Chili powder
1/4 teaspoon	1.3ml	Sichuan peppercorns
1/4 teaspoon	1.3ml	Freshly-ground white pepper

Recipe Instructions

First make the batter: combine the flour, baking powder and sugar in a bowl. Gradually add the water; whisk until blended. Whisk in the oil. Let stand for 1 1/2 hours.

Cut the fish into strips about 1-inch wide. Combine the marinade ingredients in a bowl. Add the fish and stir to coat. Let stand for 15 minutes.

To make the spicy salt: In a small frying pan, stir the salt, chili powder, peppercorns and pepper over medium-high heat, shaking the pan frequently, until fragrant, 2 to 3 minutes. Whirl in a blender until coarsely ground.

Place the potatoes in a colander and rinse with cold running water; drain. Pat dry with paper towels. In a wok, heat the oil for deep-frying to 375 degrees. Deep-fry the potatoes, a batch at a time, until tender and golden brown, about 3 minutes. Remove and drain on paper towels.

Dust the fish with flour, then dip into the batter; shake to remove the excess. Deep-fry until golden brown, 1 to 2 minutes. Drain on paper towels.

Arrange the fish and chips on a serving platter. Serve with the spicy salt and sweet and sour sauce.

This recipe yields 4 servings.

Source:
Chopstix at http://usa.chopstix.net/

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