Deep-Fried Herb Butter

• 150 g Herb butter
• Egg wash of 1 Free-range egg and 10

Allow the herb butter to soften at room temperature. Make quenelles of the butter using two warm teaspoons and place them on a clingfilm-lined tray. Place the tray in the freezer until the quenelles of butter are frozen. To prepare the quenelles for frying, dip into the egg wash, drain and coat with the breadcrumbs. Repeat the process so that the butter is double-crumbed. Heat the oil to 180°C