Murray cod balls with parsley mayonnaise

Name: Murray cod balls with parsley mayonnaise
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1 tbs extra virgin olive oil; 4 Asian (red) eschalots, half finely chopped, half thinly sliced into rounds (we used a mandoline); Finely grated zest and juice of 1 lemon, plus extra lemon cheeks to serve; 500g skinless Murray cod fillets, pin-boned, cut into 1cm pieces; 2 cups (100g) panko breadcrumbs; 1 tbs finely chopped flat-leaf parsley leaves; 2 cups (500ml) chilled sparkling water; 2 cups (300g) self-raising flour; 2 eggs, lightly beaten; Sunflower oil, to deep-fry; Baby parsley leaves and mint leaves, to serve; 1 cup loosely packed flat-leaf parsley leaves; 1 cup (300g) mayonnaise; Juice of 1 lemon