Method

• 1.
  For the parsley mayonnaise, place all ingredients in a food processor and whiz until smooth. Transfer to a bowl, cover and chill until needed.

• 2.
  To make the Murray cod balls, heat oil in a frypan over medium heat. Add finely chopped eschalot and cook, stirring occasionally, for 4 minutes or until softened. Stir through lemon zest. Transfer mixture to a bowl and set aside until cooled.
• 3.
  Place cod in a food processor and pulse until finely chopped. Add to cooled eschalot mixture with 2 tbs breadcrumbs, parsley and 1 tsp salt flakes. Roll into 20 tablespoon-sized balls. Place on a tray, cover and chill for 30 minutes to firm slightly (cod mixture can be prepared up to 1 day in advance; store covered and chilled).
• 4.
  Meanwhile, to make the pickled onion, combine lemon juice, thinly sliced eschalot and 1/2 tsp salt flakes in a bowl. Stand for 20 minutes to pickle, then drain.
• 5.
  To make batter, whisk sparkling water and flour together until well combined.
• 6.
  Place batter, egg and remaining 90g breadcrumbs in 3 separate bowls. Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). Dip balls into egg, allowing excess to drip off, then roll in breadcrumbs and dip in batter, allowing excess to drip off. In 5 batches, deep-fry balls, turning halfway, for 2-3 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel.
• 7.
  Scatter cod balls with salt flakes, baby parsley and mint. Serve immediately with pickled onion, parsley mayonnaise and lemon cheeks.