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Parmesan crumbed fennel with capsicum mayo


  • Simmer the fennel bulbs in boiling water until almost tender. Drain well, allow to cool and then carefully slice and set aside.
  • To make the mayonnaise, whiz up the egg yolks, 2 eggs, the mustard and salt in a food processor for 1-2 mins. Then add 500 ml oil, little by little, through the feeder tube.
  • Add a squeeze of lemon juice with the capsicum and ground pepper. Blend well and taste for seasoning.
  • Beat the remaining egg with the milk in one bowl, place the flour in another and mix together the breadcrumbs, parsley and parmesan in a third bowl.
  • When ready, lightly flour the fennel, dip in the eggwash and coat well with breadcrumbs. Then shallow fry the fennel in hot oil and drain well on kitchen paper towels.
  • Arrange the fried fennel on individual plates and serve with a dollop of the capsicum mayo on top and a simple green salad on the side.


  • 2-3 whole fennel bulbs, trimmed
  • 2 egg yolks + 3 eggs
  • 1 heaped tspn Dijon mustard
  • 2-3 pinches sea salt flakes
  • vegetable oil
  • ½ lemon
  • 3-4 pieces roasted capsicum, chopped
  • freshly ground pepper
  • ¼ cup milk
  • plain flour
  • 2 cups packet breadcrumbs
  • 1 tbsp chopped fresh parsley
  • 2 tbsp freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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