Tempura Batter
Combine the water and egg in a bowl. Mix well with a fork then add the flour. Still using the fork, mix the flour and liquid together, ensuring that little bubbles of flour remain evenly distributed through the batter. During cooking, these bubbles expand and disintegrate, creating lightness and assisting in the crispness. The batter will look a little thin compared to normal batters, but this is to be expected.
Founder Crackling
In a high-sided 25–30cm saucepan (or deep fryer) heat the canola oil to 150°C (take care because hot oil is potentially very dangerous). Scrape any residual flesh from the flounder frames.Using a pair of scissors, trim off the pointy fins from along the sides and discard. Place the cornflour and salt and pepper in a shallow bowl and mix well. Dust each frame with the seasoned cornflour and shake off any excess. Carefully lower each of the frames into the hot oil, one at time, turning every 30 seconds so that it cooks evenly, for 6–8 minutes and turns golden brown. Drain on paper towels set over a rolling pin, using tongs to hold the frame in a curved shape until it cools and sets hard. Keep in a warm place. Retain the oil for later use.
Assembly
Place a warm flounder crackling on each plate, season with salt then divide the risotto among the crackling, ensuring that each serving has an even mix of seafood. Arrange a tempura anchovy on top and, if desired, drizzle a little lemon oil around the plate.