To prepare the langoustines, pull off their heads and pincers. Lay the tail flat and use sharp scissors to cut a line straight down the back of the shell. Peel the langoustine, score down the back and remove the brown sac...
Place an extra large pan over a medium heat and fill 1/4 full with oil, heat gently. Have a few slices of bread close by incase the oil gets too hot... it is the best way to cool it down quickly
Mix together the mayonnaise with the nduja paste, season, taste and set aside
Place the flours in a bowl and add a good pinch of salt. Make a well in the middle and slowly add in the beer and sparkling water, whisk until you have a smooth batter
Carefully drop a tsp of batter into the oil to check it is hot enough, it should brown in 30 seconds. Dip each langoustine into the batter then carefully drop it into the oil, cook them in small batches so that you do not overcrowd the saucepan. Once golden and floating remove with a slotted spoon and drain on kitchen paper before sprinkling over salt to draw out any excess moisture
Finish by squeezing over the lemon and serving with the nduja mayonnaise
