Battered Fish With Lemon Mayonnaise

To make the mayonnaise, put the egg, egg yolk, lemon juice, and zest in a food processor and blend until a light yellow colour. Reduce the speed and slowly add the oil, a little at a time, until you have a smooth creamy emulsion. Season with salt and black pepper, transfer to a serving dish, and place in the refrigerator.

Put the flour, bicarbonate of soda, paprika, and fizzy water in a mixing bowl, season with salt and black pepper, then whisk until smooth. Meanwhile, put the oil for frying in a deep-sided frying pan and set over a high heat until it reaches 200°C. To test, pop a small cube of bread in the fat. If it sizzles, the fat is ready to use.

Put the fish in the batter one piece at a time and coat well. Remove any excess and carefully place in the hot oil. Cook, turning occasionally, for 2-3 minutes, or until the fish pieces are a rich golden brown. Make sure they don't stick together. Remove with a slotted spoon and place on sheets of kitchen paper to remove any excess fat. Sprinkle with a little salt and serve hot with the lemon mayonnaise.