Jamie Magazine
By Laura Fyfe
Whitebait & dill mayo
15 mins
Not Too Tricky
serves 6
Recipe From
Ingredients
2 teaspoons fennel seeds
50g plain flour
450g whitebait, from sustainable sources
a few sprigs of fresh dilll
2 tablespoons free-range mayonnaise
1 lemon
Method
- Heat the oil in a deep fryer or pan to 200ºC.
- Crush the fennel seeds in a pestle and mortar, then combine with the flour and season.
- Working in batches, coat the fish in the flour mixture then very carefully fry for 3 minutes, or until golden and cooked. Remove with a slotted spoon and drain on kitchen paper.
- Pick and finely chop the dill, then combine with the mayonnaise, and season.
- Serve the fish with dill mayo and lemon wedges.
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