TSINGTAO BEER SICHUAN FISH FINGER SANDWICH with wasabi mayo and double cooked chips - Legacy of Tast

Ingredients

• 400 g skinless, boneless haddock fillets or other similar white fish 8 slices tiger bread (2 cm thick slices)
• 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
• 900 g large potatoes, preferably Maris Piper washed well with skin kept on
• Vegetable / sunflower oil for frying
• 2 tsp crushed Sichuan peppercorns
• 1/2 tsp Salt
• 1/2 tsp Cracked black pepper
• Pinch of wasabi powder
• 2 tsp wasabi
• 2 tbsp Japanese Mayonnaise