Dep fried fennel chips with 'bagna cauda' (anchovy dip)

Method

1. To make the bagna cauda, blend the olive oil, butter, anchovies and garlic in food processor until smooth.

2. Transfer the mixture to a heavy saucepan.

3. Cook over low heat for about 15 minutes, stirring, occasionally. Season with salt and pepper and set aside. The dip should be served warm but not hot.

4. For the fennel chips, cut the bulb lengthways into chunky chips and place in a bowl with the flour, thyme, lemon zest and seasoning. Toss well and add the beaten egg to make a quick batter.

5. Heat the oil in a deep fat fryer or wok and cook for five to eight minutes, until the fennel is tender and the batter crisp and golden.

6. Drain on kitchen paper and serve with the warm anchovy dip.

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Ingredients

For the Bagna Cauda

175ml Olive oil
6 tbsp Butter, melted
12 anchovy fillets
6 large garlic cloves, crushed
1 pinch salt and fresh ground black pepper

For the fennel chips

1 large fennel bulb
175g plain flour
1 tsp Thyme
0.5 lemon, grated zest
1 egg, beaten

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