Method

• 1.
  Preheat oven to 150°C.
• 2.
  Whisk together egg, flour, lager and a pinch of salt in a bowl – the batter will be a little lumpy. Stand for 5 minutes.
• 3.
  Half-fill a deep-fryer or large pan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). In batches, dip zucchini into batter, allowing any excess to drip off, then deep-fry for 2-3 minutes until golden and crisp. Drain on paper towel, then transfer to a baking tray and keep warm in the oven while you cook the fish.
• 4.
  Heat oil in a large non-stick frypan over medium-high heat. Season fish, then cook, skin-side down, for 4 minutes or until crisp. Turn and cook for a further 2 minutes or until just cooked.
• 5.
  Place the mayonnaise in a small bowl and swirl in the harissa, if using.

• 6.
  Scatter fries with salt, then serve with snapper, mayonnaise, salad and lemon.