Polenta-crusted sardines with salsa verde

Name: Polenta-crusted sardines with salsa verde
Yield: 8
Ingredients: 2 tbs each finely chopped flat-leaf parsley, oregano and chives; 1/2 bunch rocket leaves, finely chopped; 2 garlic cloves, finely chopped; Juice of 2 lemons; 2/3 cup (165ml) extra virgin olive oil, plus extra to shallow-fry; 1/2 cup (75g) plain flour, seasoned; 3 eggs, lightly beaten; 3/4 cup (120g) polenta; 16 sardines, cleaned, butterflied (tails intact – ask your fishmonger)

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Massimo Mele shows us a tasty way to embellish sardines that will have you going back for seconds.

2 tbs each finely chopped flat-leaf parsley, oregano and chives
1/2 bunch rocket leaves, finely chopped
2 garlic cloves, finely chopped
Juice of 2 lemons
2/3 cup (165ml) extra virgin olive oil, plus extra to shallow-fry
1/2 cup (75g) plain flour, seasoned
3 eggs, lightly beaten
3/4 cup (120g) polenta
16 sardines, cleaned, butterflied (tails intact – ask your fishmonger)

Method

1.

To make the salsa verde, combine the herbs, rocket, garlic, lemon juice and oil in a bowl. Season and set aside.
2.

Place flour, egg and polenta in three separate bowls. Coat sardines in flour, then egg, allowing excess to drip off, then coat in crumbs, leaving tails clean.
3.

Heat 1cm oil in a large frypan over medium-high heat. In 2 batches, fry sardines, turning once, for 2-3 minutes until golden and crisp. Drain on paper towel. Drizzle with salsa verde, to serve.