Whitebait & dill mayo

Name: Whitebait & dill mayo
Total time: 15 min
Yield: 6
Cuisine: british
Ingredients: 2 teaspoons fennel seeds; 50 g plain flour; 450 g whitebait, from sustainable sources; a few sprigs of fresh dill; 2 tablespoons free-range mayjonnaise; 1 lemon

Serves 6

Cooks In15 minutes

DifficultyNot too tricky

Jamie Magazine St. George's Day Dinner Party British Snacks Party

Nutrition per serving

Calories 299 15%
Fat 24.3g 35%
Saturates 4.5g 23%
Sugars 0.2g 0%
Salt 0.6g 10%
Protein 14.4g 29%
Carbs 6.6g 3%
Fibre 0.3g -

Of an adult's reference intake

Jamie Magazine

By Laura Fyfe

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Ingredients

2 teaspoons fennel seeds
50 g plain flour
450 g whitebait, from sustainable sources
a few sprigs of fresh dill
2 tablespoons free-range mayjonnaise
1 lemon

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Jamie Magazine

By Laura Fyfe

Tap For Ingredients

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.