Breadcrumbed sardines

Breadcrumbed sardines

Sarde impanate

By
From
Venice
Photographer
Helen Cathcart

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Keep the fish ice cold (but not to the point where they freeze) for as long as possible before frying. Remove the heads and spines from the fish but leave the tails intact and wash gently. Drain on paper towels.
  2. Heat oil in a deep-fat fryer or a high-sided frying pan until it is around 175°C or hot enough to make a small piece of bread sizzle as soon as it enters the fat. Prepare flour, egg and breadcrumbs in three separate bowls. Dip each sardine first into the flour and tap off the excess, then into the egg and finally the breadcrumbs gently pressing them in. If you run out of egg, add a dash of milk to the bowl. Gently put the sardines into the hot oil in batches so the fryer isn’t over-crowded and fry for around 5 minutes until dark golden brown and cooked through. Drain on kitchen paper towels.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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