• 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

Instructions: 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.

Notes: 6 servings