Lori Cook Shop

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

Method
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.