Crisp-fried rabbit with herb mayonnaise

• sunflower or vegetable oil↗1l l
• plain flour↗100g g
• parmesan↗50g g

  finely grated

• sachets panko breadcrumbs2 x 50g g

  (we used Waitrose)

• eggs↗2
• wild rabbit↗1

  jointed and each leg also jointed into a drumstick and thigh

• lemon↗

  wedges, to serve

• garlic cloves↗2

  roughly chopped

• capers↗1 heaped tbsp tbsp

  in vinegar, drained

• jar chargrilled artichokes285g g

  drained

• curly parsley↗small pack

  leaves only

• good-quality mayonnaise↗5 tbsp tbsp
• lemon↗zest and juice 1

  zest and juice 1

Step-by-step instructions

1. 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.

2. 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.

3. 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.