Whole Deep-Fried Poussin Recipe - Great British Chefs

Ingredients

• 2 poussin, corn-fed
• 3l sunflower oil, or vegetable oil
• 1l skimmed milk
• 1 lemon, juiced
• 4 tsp flaky sea salt
• 2 eggs
• 5 tbsp of plain flour
• 1 tbsp of oregano, dried
• 1 tbsp of thyme, dried
• 2 tsp garlic salt
• 2 tsp smoked paprika
• 1 tsp black pepper, cracked
• 750g of Maris Piper potatoes, skin scrubbed then cut into neat equal quarters
• 3 tbsp of rapeseed oil
• 1 egg yolk, at room temperature
• 1 tsp English mustard
• 200ml of rapeseed oil
• 1 bunch of tarragon leaves, (small) chopped
• lemon juice, to taste
• salt
• pepper