crispy whitebait with shaved fennel

  • 400g whitebait
  • 1 cup (200g) rice flour 
  • vegetable oil, for deep-frying 
  • sea salt flakes 
  • 3 medium fennel bulbs, thinly sliced 
  • 3 medium white onions, thinly sliced 
  • 1/3 cup dill sprigs 

ouzo mayonnaise 

  • ½ cup (150g) whole-egg mayonnaise 
  • 2 tablespoons ouzo+
  1. To make the ouzo mayonnaise, place the mayonnaise and ouzo in a small bowl and mix until well combined. Set aside. 
  2. Pat the whitebait dry and toss in the rice flour. Heat the oil in a large saucepan over medium heat until hot. Cook the whitebait, in batches, for 2–3 minutes or until golden. Drain on absorbent paper and sprinkle with salt.
  3. Place fennel, onion, dill and ouzo mayonnaise in a medium bowl and toss to combine. Divide between plates and top with the whitebait to serve. Serves 4–6.

+ Ouzo is an aniseed-flavoured liqueur. You could omit the ouzo and use lemon juice instead.

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER