300g haddock fillet, skin on
500ml groundnut oil
4 tbsp plain flour
2 eggs, beaten
8 tbsp Panko breadcrumbs
1 tbsp dry-toasted Sichuan peppercorns, ground
1 tbsp dried chilli flakes
1/2 tsp sea salt
shredded lettuce leaves, thin carrots strips and sliced fresh chillies to serve
Rinse the fish in cold running water and pat dry with absorbent kitchen paper. Cut into 4cm/11/2 inch slices and set aside. Heat the groundnut oil in a medium pan or wok to until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface. Meanwhile, put the flour, beaten eggs and breadcrumbs into separate bowls.
Put the ground Sichuan peppercorns, chilli flakes and salt into a small bowl; stir to mix, and set aside.
Dip a piece of the fish in the flour, then shake off any excess flour. Dip into the egg and then coat in the breadcrumbs. Coat all the strips in the same way; then, using a slotted spoon, carefully lower one batch into the oil. Be very careful when deep-frying. When the batter turns golden brown, lift the fish out and drain on absorbent kitchen paper. Cook all the fish in the same way.
Sprinkle the spice mixture over the fish, toss well, and serve immediately with chunky chips and your shredded lettuce leaves, carrots strips and sliced chillies.