Deep Fried Sardines HT
Fish herbs Hors d'oeuvre Appetizer Starter
Onion, finely chopped
tbsp Parsley, chopped
tbsp Plain flour
for deep frying
wedges to garnish
Clean the sardines, removing the heads, innards and backbones - wash and
pat dry on kitchen paper.
Mix the finely chopped onion and parsley together and stuff into the fish.
Season the flour with salt and pepper and lightly beat the eggs. Preheat
deep-fryer to 170C, 340F.
Toss the fish in the flour, dip into the beaten egg then toss once more in the
flour. Shake off any excess.
Fry the fish in the oil for 2-3 minutes each side. Drain on kitchen paper and
serve very hot garnished with the lemon wedges
as a starter.
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