Preheat oven to 250°C. Line a baking tray with baking paper.

To make the aioli, place halved lemons, cut-side up, on prepared tray and roast for 20 minutes or until charred and softened. Set aside to cool. Once cooled, whiz egg yolks, mustard, garlic and juice of half a roasted lemon in a small food processor or stick mixer until well combined. With the motor running, gradually add ½ cup of oil in a thin, steady stream until completely emulsified and thickened, then stir through 2 tsp hot water. Transfer aioli to a serving bowl and set aside in the fridge.

To make the batter, whisk flour, cornflour and bicarbonate of soda until combined, then gradually and gently whisk in sparkling water.

Half-fill a large saucepan with extra oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough) — you could also use a deep fryer. Dust seafood in extra flour and shake off excess.

In 3 batches, dip seafood into batter, letting most excess drip away, before deep-frying for about 2 minutes, turning halfway, until golden and crisp. Remove with a slotted spoon and drain on some scrunched up paper towel. Add sea salt flakes to taste.

Using tongs, quickly dip basil leaves in batter and deep-fry for just 30 seconds or until light golden. Serve seafood and fried basil leaves immediately with aioli and remaining lemon halves, and a chilled bottle of your favourite white wine.

Recipe from delicious. Magazine Italian Issue, August 2018