½ small garlic clove
½ lemon, cut into wedges for squeezing
1 tsp freshly squeezed lemon juice
10g/¼oz fresh mint
15g/½oz fresh parsley
1 small shallot, peeled and quartered
15g/½oz fresh sorrel or basil
10g/¼oz fresh tarragon
2 tsp Dijon mustard
1 tbsp small capers, drained
6 tbsp plain flour
3 tbsp semolina
freshly ground black pepper
½ tsp caster sugar
1 tsp cayenne pepper
2 tsp English mustard powder
½ tsp flaked sea salt, plus extra to season
1 tsp fine sea salt
150ml/5fl oz sunflower oil
750ml/1â…“ pint sunflower oil, for deep-fat frying
1 tbsp white wine vinegar
2 large free-range egg yolks
600g/1lb 5oz herring fillets (around 6 small-medium herrings, filleted)