Sage and anchovy fritters

Method

1. First, make the batter. Sieve the flour and baking powder into a bowl. Make a well in the centre and add the lightly beaten egg.

2. Gradually whisk in the soda water, working from the centre to the outside of the bowl to make a smooth batter. Cover and allow to rest for an hour.

3. Heat the oil, preferably light olive oil in a deep fryer to 280°C (alternatively, use a frying pan with 6cm-7cm of oil).

4. Meanwhile, dip a sage leaf in the batter and shake off the excess. Lay an anchovy fillet or half if they’re too long, on top and press on another sage leaf to make a little sandwich. Dip the sandwiches, one at a time into the batter, shake off the excess.

5. Cook in batches in the hot oil, turning once or twice — a minute should be sufficient. Drain on kitchen paper and serve immediately with a lemon wedge.