1.Combine the mayonnaise, lime juice, garlic and chilli in a small bowl.
2.Remove larger bones from fish, then slice diagonally into thin strips.
3.Heat oil in deep-fryer or wok to 180°C.
4.Place flour and salt in a medium bowl. Make a well in the centre and whisk in the soda water until combined. Dip fish in flour mixture in batches and deep-fry until browned lightly and cooked through; drain on a wire rack.
5.Serve fish with mayonnaise mixture and lemon or lime wedges, if desired.
Not suitable to freeze. Not suitable to microwave.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.