Crispy mackerel, fennel aioli & fennel salad Author: Simon Walsh Ingredients For the crispy mackerel 2 large mackerel, filleted, trimmed and pin-boned 50g plain flour 2 eggs, beaten 120g Japanese panko breadcrumbs oil for deep-frying For the fennel aioli 2 small cloves garlic, gently cooked immersed in oil until soft 1 tsp toasted fennel seeds,