Crisp-fried rabbit with herb mayonnaise
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 3
Ingredients
For the rabbit
- 1l sunflower or vegetable oil
- 100g plain flour
- 50g parmesan, finely grated
- 2 x 50g sachets panko breadcrumbs (we used Waitrose)
- 2 eggs
- 1 wild rabbit, jointed and each leg also jointed into a drumstick and thigh
- lemon wedges, to serve
For the herb mayonnaise
- 2 garlic cloves, roughly chopped
- 1 heaped tbsp capers in vinegar, drained
- 285g jar chargrilled artichokes, drained
- small pack curly parsley, leaves only
- 5 tbsp good-quality mayonnaise
- zest and juice 1 lemon
Method
- STEP 1
Heat oven to 160C/140C fan/gas 3 and have ready a large baking tray with a wire rack placed over it. Heat the oil in a large, deep saucepan (or use a deep-fat fryer) until the oil reaches 140C. Meanwhile, put the flour on a plate and season. Mix the Parmesan and breadcrumbs on another, and beat the eggs in a bowl.
- STEP 2
Coat a piece of rabbit in flour, tap off the excess, then dunk into the beaten egg. Drain off, then coat in the crumbs. Repeat with a couple more pieces. Lower into the fat and fry for about 12 mins for larger pieces, 9 mins for smaller, until deep golden and cooked through. Don’t overcrowd the pan as this can cause the temperature of the oil to drop. Lift out with a slotted spoon and drain on the rack in the oven while you do the next batch. Never leave the pan unattended.
- STEP 3
To make the herb mayonnaise, put everything except the mayo and lemon juice in a processor and pulse until chopped. Stir in the mayo and juice, and season to taste. Serve the rabbit with the mayonnaise for dipping, a sprinkling of flaky salt and plenty of lemon wedges.
