Battered fish with lemon mayonnaise

Special equipment • food processor

Serves 4

1 whole large egg, plus 1 egg yolk

juice and finely grated zest of 1 lemon

1 cup olive oil

sea salt and freshly ground black pepper

1¼ cups all-purpose flour

1 tsp baking soda

1 tsp paprika

2/3 cup cold sparkling soda water

1 cup olive oil, for frying

10oz (300g) skinless boneless white fish, such as haddock, cut into ½in (1cm) strips

Method:

1 To make the mayonnaise, combine the egg, egg yolk, lemon juice, and zest in a food processor, and mix until pale yellow. Add the oil a few drops at a time and blend, then add the remaining oil in a steady stream until it forms a smooth emulsion. Season with salt and pepper, transfer to a serving bowl, cover, and refrigerate.

2 Whisk together the flour, baking soda, paprika, and soda water. Season with salt and pepper, then whisk until smooth. Meanwhile, heat the oil in a deep-sided frying pan and place over medium-high heat until it reaches 400°F (200°C) on a deep-fry thermometer. Adjust as needed; the oil should be very hot but not smoking.

3 Put the fish in the batter one piece at a time and coat well. Carefully place the fish in the hot oil. Cook the fish in batches for 2–3 minutes, turning, until rich golden brown. Remove with a slotted spoon and place on paper towels to drain. Sprinkle with a little salt and serve hot, with the lemon mayonnaise.

Cheat:

Mix the juice of 1 lemon with 2 large tablespoons ready-made mayonnaise, instead of making your own.

Battered fish with lemon mayonnaise