- 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
- 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.