Crispy Anchovies with Colourful Potato Salad

Execution Method

Place the potatoes in a saucepan and cover with water. Cook over medium heat for 25–30 minutes, until tender but not falling apart. Drain and transfer to a large bowl.

Add the cucumber, pepper, caper berries, carrot, olive oil, lemon juice and salt. Mix well.

For the mayonnaise: Crack the egg into a tall, narrow container (ideal for an immersion blender). Add the mustard, lemon juice, salt and finally the oil. Place the immersion blender at the bottom of the container without moving it and blend on high speed. Within 10–15 seconds the mayonnaise will begin to thicken. Once it sets, lift the blender slightly to incorporate the remaining oil.

Heat the frying oil in a saucepan over medium-high heat. In a large bowl, add the anchovies, salt and lemon juice, and mix.

In a separate bowl, combine all-purpose flour with corn flour. Coat the anchovies in the flour mixture and fry in 3 batches. Transfer to paper towels to absorb excess oil.

Serve the crispy anchovies alongside the potato salad and the homemade mayonnaise..