Dep fried fennel chips with bagna cauda (anchovy dip)

Oozing with finger licking flavours, Frank Bordoni's fabulous fennel chips with warm anchovy dip are simply irresistible!
By Frank Bordoni
Dep fried fennel chips with bagna cauda (anchovy dip)
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the Bagna Cauda

  • 175 ml olive oil
  • 6 tbsp butter, melted
  • 12 tinned anchovies
  • 6 large cloves garlic, crushed
  • 1 pinches black pepper

For the fennel chips

  • 1 large bulb fennel
  • 175 g plain flour
  • 1 tsp thyme
  • 0.5 lemons, grated zest
  • 1 eggs, beaten


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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