Deep-fried poussin with tarragon mayonnaise and potato wedges

Ingredients

Fresh Meat

  • 2 poussin, corn-fed

Oils & Vinegars

  • 3l sunflower oil, or vegetable oil
  • 3 tbsp of rapeseed oil
  • 200ml of rapeseed oil

Dairy

  • 1l skimmed milk
  • 2 eggs

Fruit & Vegetables

  • 1 lemon, juiced
  • 750g of Maris Piper potatoes, skin scrubbed then cut into neat equal quarters
  • lemon juice, to taste

Store Cupboard

  • 4 tsp flaky sea salt
  • 5 tbsp of plain flour
  • 1 tsp black pepper, cracked
  • 1 egg yolk, at room temperature
  • 1 tsp English mustard
  • salt
  • pepper

Spices & Dried Herbs

  • 1 tbsp of oregano, dried
  • 2 tsp garlic salt
  • 2 tsp smoked paprika

Salad & Fresh Herbs

  • 1 tbsp of thyme, dried
  • 1 bunch of tarragon leaves, (small) chopped