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  • 1.

    Cut the fish fillets into two-centimetre-thick slices.

  • 2.

    Marinate them in the shaoxing, white pepper and salt. Add the cornflour to the beaten egg and beat together gently.

  • 3.

    Add the fish pieces to the batter and then to the crumbs.

  • 4.

    Heat the oil to medium in a large wok. Fry the fish to golden – about two minutes – then drain well.


Serve the fish pieces over the salad of cucumber and snow pea shoots with lemon wedges on the side, and sprinkle with Szechuan salt and pepper.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Crumbled Fish Fillets.


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