Ingredients

• 3 free-range egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 lemon
• juice only
• 10 salted anchovy fillets
• 1 tbsp smoked paprika
• 500ml/18fl oz vegetable oil
• vegetable or sunflower oil
• for deep-frying
• 200g/7oz semolina flour
• plus extra for dusting
• 100g/3½oz tapioca flour (available online or from health-food specialists)
• ½ tsp bicarbonate of soda
• 330ml/11fl oz sparkling water
• 4 skinless chicken breasts
• cut into nugget-sized pieces
• pinch cayenne pepper
• pinch sea salt flakes

Directions

• For the mayo
• blend the egg yolks
• white wine vinegar
• Dijon mustard
• lemon juice
• anchovy fillets and paprika to a smooth paste in a food processor.
• With the motor still running
• gradually add the oil in a thin stream
• until the mixture thickens to a smooth mayonnaise.
• For the chicken nuggets
• heat the oil in a deep-fat fryer to 180C/350F. Alternatively
• heat the oil in a deep
• heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• In a large bowl
• mix together the flours and the bicarbonate of soda.
• Gradually pour in the sparkling water in a thin stream
• whisking well until the mixture comes together as a loose
• smooth batter.
• Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour
• then dip them into the batter.
• Carefully lower the chicken nuggets into the hot oil
• in batches if necessary
• and fry until the batter turns crisp and golden-brown
• and the nuggets float to the surface of the oil (about 3-4 minutes). Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Just before serving
• dust the chicken nuggets with the cayenne pepper and sprinkle over the sea salt flakes.
• To serve
• place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside.