Butterflied Sardines
Over a year ago
2,920 views
Ingredients
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Typical Mediterranean recipe using fresh sardines, fresh herbs and hot chillies. It is a labour of love but worth it.
Method
-
1
Butterfly the sardines by laying the fish cut side down.
-
2
Press along the backbone with your thumb.
-
3
Turn the fish over gently removing the bone cutting at the tail keeping the tail intact with the fillet.
-
4
Mix together the breadcrumbs, cheese, herbs and chilli.
-
5
Spread the breadcrumb mixture out on a plate.
-
6
Place the flour onto another plate.
-
7
Crack the egg into a shallow bowl.
-
8
Dip the fish in the flour.
-
9
Dip the fish in the egg.
-
10
Coat the fish completely with the crumb mixture.
-
11
Heat the oil in a pan.
-
12
Fry the coated fish for 2 minutes on each side in a frying pan or 3 or 4 minutes in a deep fat fryer.
-
13
Shake, drain on absorbent paper and serve at once with lemon wedges.
Chef's Tips
Sometimes the tiny bones are difficult to remove. In which caseuse tweezers to remove any small bones that may be left behind.
Leave the chilli seeds in for a real kick.
Similar Recipes
View all similar
Greek
Comments (0)