Smoked mackerel and sweetcorn fritter sandwich
Ingredients
- 50g/1¾oz self-raising flour
- 25g/1oz cornflour
- ¼ tsp salt
- 105ml/3½fl oz cold sparkling water
- 120g/4¼oz smoked mackerel flakes
- 165g tin sweetcorn, drained
- 100–150ml/3½–5 fl oz vegetable oil, for shallow frying
- 3 tbsp Japanese mayonnaise
- squeeze lemon juice
- 4 slices soft white bread, buttered
- handful shredded iceberg lettuce, to serve
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