Fried buttermilk fennel with preserved lemon mayo

Step by Step

Step 1

Remove the tough tops and fronds (reserve the fronds) from the fennel and cut the bulbs into 0.3cm slices. Pour the buttermilk into a shallow bowl and add the fennel slices, making sure they are well coated. Sift the flour into a large bowl and add the garlic granules, spices and oregano; season. Set both bowls aside.

Step 2

For the mayo, discard the flesh from the preserved lemons and finely chop the rind. Whizz together the egg yolks, garlic and lemon juice in a food processor. Slowly pour the oil into the processor in a steady stream while blending, until it forms a thick sauce. Finely chop the reserved fennel fronds, then stir through the mayo, along with the chopped rind.

Step 3

Line a plate with kitchen paper. Heat the oil to 180ºC in a deep, heavy-based saucepan (it should be no more than half-full). If you don’t have a thermometer, a cube of bread added to the pan should turn golden in 30 seconds when it’s ready.

Step 4

Coat the fennel in the seasoned four, shake off the excess and, working in batches so as not to overcrowd the pan, fry for 2 minutes, turning occasionally, until golden all over and tender within. Drain on the lined plate, season and serve with the lemon wedges and mayo.