Sardines with fermented chilli mayo
Yield: 16 pieces
Prep time: 10 mins
Total time: 10 mins
Ingredients
Sardines | 16 fresh sardines – filleted and butterflied
Plain flour | 40g
Eggs | 2
Parsley – 2 tablespoons chopped
Breadcrumbs (dried breadcrumbs or homemade) 60g
Olive oil for frying
Salt and pepper for seasoning
Whole Egg mayo ½ cup
Fermented chili sauce – 1 Tablespoon
Directions
Make sure your sardines and nice and dry, pat them will paper towel, you can rinse them first if you need to.
Place flour, salt and pepper and chopped parsley into a bowl, whisk two eggs in another and breadcrumbs in another.
One fillet at a time, coat in flour first, then egg mix, then crumb – gently pressing down to ensure that each fillet is well coated.
Preheat over a medium heat a large deep sided frypan, add extra virgin olive oil enough to shallow fry, when the oil is hot add just 5 or 6 fillets and quickly shallow fry until golden on both sides, it should only take a minute or two. Remove and drain then repeat with all fillets.
Season the sardine fillets with salt and serve with wedges of lemon and fermented chilli mayo
Special Information
If you don’t have any fermented chilli sauce, add some other form of chilli to your mayo, it’s a beautiful contrast to the creaminess of mayo and gives the fish a good kick!
