Jamie Oliver

Whitebait & dill mayo

Whitebait & dill mayo

Serves 6
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    299
    15%
  • Fat
    24.3g
    35%
  • Saturates
    4.5g
    23%
  • Protein
    14.4g
    29%
  • Carbs
    6.6g
    3%
  • Sugars
    0.2g
    0%
  • Salt
    0.6g
    10%
  • Fibre
    0.3g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

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
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe

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Tap For Ingredients

Method

  1. Heat the oil in a deep fryer or pan to 200ºC.
  2. Crush the fennel seeds in a pestle and mortar, then combine with the flour and season.
  3. 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.
  4. Pick and finely chop the dill, then combine with the mayonnaise, and season.
  5. Serve the fish with dill mayo and lemon wedges.

Tip

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

Of an adult's reference intake