Fried Fish Fillets & Lemon Fritters with Herby Mayonnaise Recipe

Recipe:
In a bowl, mix the mayonnaise and a squeeze of lemon juice from one of the wedges together with the chopped herbs, and season well with freshly ground black pepper.

Combine the two flours with a good grinding of black pepper and a big pinch of salt in a bowl. Add the fish, tossing gently to coat. Shake each fillet gently and put to one side on a plate.

Add about 80–100ml of water to the flour and whisk to form a smooth batter the consistency of single cream. Add the lemon slices and put to one side.
In a deep sided saucepan, fill one third of the way up with the oil and heat to 180°C using a digital thermometer, or until a slice of onion begins to brown in under 30 seconds.

Fry the fish in batches until crisp and just cooked through, about 2 minutes per piece is good. Ensure the oil comes back to temperature before cooking the next batch. Carefully remove with a slotted spoon and drain on a paper towel lined plate and keep warm. Do the same process with the battered lemon slices, frying for 1 or 2 minutes until crisp, carefully removing with a slotted spoon.

Serve the fish and lemon with the herb mayonnaise and remaining lemon wedges.