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Salt & pepper salmon

Method

  • Dry roast the Sichuan peppercorns and salt in a heavy-bottomed pan. When the mixture begins to 'pop', remove and allow to cool a little. Then grind about 4 tbsp of the mixture using a mortar and pestle (or in a food processor).
  • Combine the flours with the unground dry roasted mixture in a plastic bag (or bowl). Then add the salmon and toss until well coated.
  • Heat oil in a heavy-bottomed pot and deep fry the fish, in batches, until golden and crispy. Then drain well on kitchen paper towels.
  • Serve the salmon with lemon wedges and the remaining ground salt and pepper mixture on the side.

Ingredients

  • 1 tbsp + 2 tspn Sichuan peppercorns
  • 3 tbsp + 2 tspn sea salt
  • 1½ tbsp cornflour
  • 1½ tbsp plain flour
  • 6 cups vegetable oil
  • 16 strips of salmon, about 30 gm each
  • 2 lemons, cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm