Method

1. In a large mixing bowl, whisk the egg white with a pinch of salt until light and fluffy. Whisking all the time, pour in the vegetable oil in a slow, steady stream. Continue whisking until the mixture has emulsified to a mayonnaise.

2. Add the yolk and carry on whisking as you drizzle in the olive oil. Stir in the crushed garlic and lemon juice, to taste. Finally add the mustard and vinegar.

3. Tear a few leafs from the chicory, radicchio and watercress and put in a salad bowl. Dress with a squeeze of lemon and a drizzle of extra virgin olive oil.

4. Mix the flour, paprika and salt in a bowl. Add the whitebait and toss until well coated. Tip into a sieve to remove any excess flour.

5. Heat the oil in a deep-fat fryer or large pan to 190C. Deep-fry the whitebait in batches for about 1 minute. Drain on some kitchen towel.

6. Scatter the whitebait over the salad and serve with the lemon aioli. Sprinkle over a little lemon zest.