Crisp-Fried Rabbit with Herb Mayonnaise

Panko-and-Parmesan crusted wild rabbit deep-fried until deep golden, served with a zesty artichoke-and-caper herb mayonnaise.

Ingredients

1 l		sunflower or vegetable oil
100 g		plain flour
50 g		Parmesan, finely grated
2 x 50 g		panko breadcrumbs
2		eggs
1		wild rabbit, jointed
—		lemon wedges, to serve
2		garlic cloves, roughly chopped
1 heaped tbsp		capers in vinegar, drained
285 g		jar chargrilled artichokes, drained
1 small pack		curly parsley, leaves only
5 tbsp	75 ml	good-quality mayonnaise
1		zest and juice of lemon

Heat the 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 it reaches 140C (285F). Meanwhile, put the flour on a plate and season. Mix the Parmesan and breadcrumbs on another plate, and beat the eggs in a bowl.
Coat a piece of rabbit in flour, tap off the excess, then dunk into the beaten egg. Let the excess 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 ones, until deep golden and cooked through. Don't overcrowd the pan, as this can drop the oil temperature. Lift out with a slotted spoon and drain on the rack in the oven while you fry the next batch. Never leave the pan unattended.
To make the herb mayonnaise, put everything except the mayo and lemon juice into a processor and pulse until chopped. Stir in the mayonnaise and lemon juice, and season to taste. Serve the rabbit with the mayonnaise for dipping, a sprinkling of flaky salt and plenty of lemon wedges.