Deep-fried poussin with tarragon mayonnaise and potato wedges
by Food Urchin
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Ingredients
Fresh Meat
2 poussin, corn-fed
Oils & Vinegars
3l sunflower oil, or vegetable oil
203 tbsp 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