Crisp-fried rabbit with herb mayonnaise

Bite-sized pieces of rabbit are coated in parmesan and breadcrumbs, deep fried until crisp and golden and served with herby mayonnaise

  • Prep:15 mins
    Cook:30 mins
  • Serves 3
  • More effort

Nutrition per serving

  • kcal 1008
  • fat 62g
  • saturates 14g
  • carbs 52g
  • sugars 2g
  • fibre 8g
  • protein 57g
  • salt 3.4g


  • 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
  • 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


  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. 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. 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.

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