14 maltatoday | WEDNESDAY • 19 FEBRUARY 2020
FOOD
Keith Abela
A recipe for fried rabbit, done Southern style. Here, Keith coats the rabbit in seasoned flour
and corn flour and fries it until beautifully crisp
Southern fried rabbit
• 1 whole rabbit
• 200g plain white flour
• 200g corn flour
• 4 garlic heads
• 1 Tbsp coriander seeds
• 1 Tbsp fennel seed
• 11 Tbsp black pepper
• ½ Tbsp dried thyme
• ½ Tbsp rosemary, dried
• Salt, as needed
• Frying oil, as needed
• Corn flour, extra as needed
• Red wine vinegar, as needed
1. Season rabbit with salt a
leave to sit for around 5
minutes.
2. Blend the spices and dried
herbs together and add the
to a bowl, season with salt
and add the weighed out
flour and corn flour.
3. Peel and chop the garlic and
add them to a new bowl. To
this bowl add a little corn
flour and red wine vinegar.
Whisk till you form a very lose
batter.
4. Add the rabbit to seasoned
flour, and cover well, pressing
down on the flour. Add the
floured rabbit to the corn
flour/garlic slurry and dip in.
5. Remove the rabbit form the
garlic slurry and toss in the
bowl containing the sea-
soned flour.
6. Leave the rabbit inside of this
bowl for around 10 minutes
so that the flour stick onto
the rabbit properly.
7. Fill a pot with neutral oil and
bring up to a temperature of
140'C for the legs, neck and
forearms. And 180'C for the
back and loins.
8. Cook the loin for around 8
minutes and the legs, fore-
arms and necks for between
15- 20 minutes.
Method:
Ingredients:
