Ingredients:
500 g fresh sardines, gutted and filleted
100 g breadcrumbs
50 g grated parmesan
2 tablespoons chopped fresh parsley
2 cloves garlic, finely chopped
1 tablespoon chopped capers
8-10 pitted black olives, chopped (optional)
1
egg Flour to taste (for dusting)
Seed oil (for frying)
Salt and pepper to taste
Procedure:
Procedure:
Preparation of the filling:
In a bowl, mix the breadcrumbs with the grated parmesan, parsley, garlic, capers and black olives (if using). Season with salt and pepper.
Sardine filling:
Place the sardine fillets on the work surface. If the fillets are very large, you can cut them in half.
Spread a little of the breadcrumb and cheese mixture on half of the sardine fillets. Cover with the second fillet to enclose the filling.
Breading the sardines:
Prepare three plates: one with flour, one with beaten egg and one with breadcrumbs.
First coat the sardines in flour, then in beaten egg and finally in breadcrumbs, pressing lightly so that the coating adheres well.
Frying:
Heat plenty of seed oil in a pan or deep fryer to 170-180°C. You can check the temperature of the oil using a kitchen thermometer or by dropping a piece of breadcrumbs into the oil; if it sizzles immediately the oil is ready.
Fry the sardines a few at a time so as not to lower the temperature of the oil. Fry until golden brown, about 2-3 minutes on each side.
Drain and serve:
Remove the sardines from the pan and drain on paper towels to remove excess oil.
Serve the sardines piping hot, perhaps with a little fresh lemon juice and a sprinkling of chopped parsley.
Additional suggestions:
Alternative filling: You can add ingredients to the filling, such as toasted pine nuts or raisins, to add a little sweetness and crunch.
For a more intense flavour: Add spices such as smoked paprika or chilli to the breadcrumbs for a stronger flavour. Temperature control: Keep the oil at just the right temperature so that the sardines don’t absorb too much oil or become too dark.
These stuffed, breaded and fried sardines are irresistible with their crispy shells and soft interiors. They are perfect with a yogurt sauce or a simple green salad!
