Crisp fish 'hush puppies' with herby sauce

Ingredients

For the ‘hush puppies’

• 300g cornmeal
• 100g plain flour
• 1 tsp Baking powder
• 1 tsp Salt
• 1 tbsp Tabasco
• 2 Shallots, finely chopped
• 1 green chilli, finely chopped
• pinch cayenne pepper
• 2 large Eggs
• 100ml Yogurt
• 100 ml water
• 150g cod fillets, cut into finger-length strips
• 150g lemon sole fillets, cut into finger-length strips
• 100g white crab meat
• 1 tbsp snipped Chives
• vegetable oil, for deep frying
• celery salt
• ground black pepper

For the herby sauce

• 3 canned tinned anchovies
• 3 tbsp mayonnaise
• 1 tbsp Soured cream
• 2 tbsp snipped Chives
• 2 tbsp chopped Parsley
• 2 tbsp chopped tarragon
• 2 tbsp chopped Basil
• 1/2 head roasted Garlic
• 1 Lemon, juice only
• 1 large Shallots, finely chopped
• salt and black pepper

For the salad

• 100g mangetout, shredded
• 100g green beans, chopped
• 100g pea shoots
• 1 green pepper, finely sliced
• 100 g iceberg Lettuce, shredded
• 2 tbsp Olive oil, or to taste
• 1 tbsp lemon juice, or to taste