Deep-fried sage with anchovy mayo
Waitrose and Partners

Deep-fried sage with anchovy mayo

Ed Smith's super way to make a star out of sage. After cooking, let the oil cool and re-bottle it to use again. 

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  • Serves2
  • CourseSnack
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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  • 4 tbsp mayonnaise
  • 1 tsp anchovy paste (or more, to taste)
  • ½ lemon, juice
  • 500ml vegetable oil, for frying
  • 30g self-raising flour
  • 70g cornflour
  • 100ml sparkling water, chilled
  • 20g pack sage


  1. In a small bowl, combine the mayonnaise, anchovy paste and lemon juice. Taste and add a little more anchovy if you like; set aside.

  2. Fill a small saucepan with oil 5-6cm deep. Heat to 190°C (it should be hot enough to turn a cube of bread golden in a few seconds). Line a plate or small tray with kitchen paper.

  3. Meanwhile, make the batter by quickly whisking together the flours and sparkling water, taking care not to overmix. Dredge the sage sprigs through the batter, 2-3 at a time, then use a slotted spoon to lower into the hot oil. Fry for around 2 minutes until crisp and beginning to colour. Keep the oil at 180°C to ensure they fry crisply and evenly. Use a slotted spoon to transfer the sage to the lined plate or tray, then repeat with the remaining sprigs. Season with sea salt flakes and enjoy with the anchovy mayo while the sage is still warm.


Typical values per serving when made using specific products in recipe


2,490kJ/ 599kcals



Saturated Fat












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