Ingredients

• 3 tbsp self-raising flour
• 1 free-range egg
• 3 tbsp milk
• 3-6 tbsp sparkling water
• 1 x 125g/4½oz salmon fillet
• cut into strips
• vegetable oil
• for deep frying
• 2 tbsp olive oil
• 1 sweet potato
• peeled and cut into chips
• 1 clove garlic
• crushed
• 1 slice of lemon

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the salmon goujons
• whisk together the flour
• egg
• milk and enough sparkling water to make a batter with the consistency of double cream (you may not need all of the water).
• Half-fill a deep saucepan with the vegetable oil and heat until a small cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Dip the salmon strips into the batter and deep-fry
• in batches
• in the oil for 1-2 minutes
• or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Repeat until all the salmon strips are cooked.
• For the sweet potato chips and garlic
• heat the oil in an ovenproof frying pan and gently fry the sweet potato and garlic for 3-4 minutes
• then transfer to the oven to cook for 10-12 minutes
• or until the chips are tender and golden-brown.
• To serve
• pile the salmon goujons on a serving plate alongside the sweet potato chips and garlic. Garnish with a slice of lemon.