Delightfully dishy devilled whitebait with gorgeous green sauce and tantalisingly tasty Tyrrells swe

Ingredients

• 750ml sunflower oil
• 6 tbsp plain flour
• 3 tbsp semolina
• 1 tsp English mustard powder
• 1 tsp cayenne pepper
• 400g whitebait, thawed if frozen
• lemon, cut into wedges, for squeezing
• Green sauce
• 2 large egg yolks
• 1 tbsp white wine vinegar
• 2 tsp Dijon mustard
• 1 tsp caster sugar
• 1 tsp flaked sea salt, plus extra to season
• 150ml sunflower oil
• 2 tbsp cold water
• 1 small shallot, peeled and quartered
• 1 small garlic clove, peeled
• 15g parsley leaves
• 15g fresh sorrel or basil leaves
• 10g fresh mint leaves
• 10g tarragon leaves
• 1 tbsp baby capers, drained
• 1 tsp fresh lemon juice
• freshly ground black pepper
• Tyrrells sweet chilli & red pepper crisps, to serve