Sarde fritte (fried sardines)

Name: Sarde fritte (fried sardines) recipe
Yield: 6
Ingredients: Zest & juice of 1 lemon, plus extra wedges to serve; 1 bunch flat-leaf parsley, chopped; 1/2 tsp dried oregano leaves; 2 anchovies in oil, drained & finely chopped; 500g sardines, butterflied; 4 eggs; 2 tbs garlic emulsion (recipe below); 1 cup (150g) plain flour; 300g white breadcrumbs; Vegetable oil, to shallow fry; 150g (from about 3 bulbs) garlic cloves, chilled; 10g salt flakes; 1 egg white; Juice of 2 lemons; 350ml vegetable oil

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by Ben Williamson

Jul 08, 2021

"Sarde fritte are a great way to convert the sardine averse. When fried like this they are delicious. Don't be shy with the lemon and salt!"

Zest & juice of 1 lemon, plus extra wedges to serve
1 bunch flat-leaf parsley, chopped
1/2 tsp dried oregano leaves
2 anchovies in oil, drained & finely chopped
500g sardines, butterflied
4 eggs
2 tbs garlic emulsion (recipe below)
1 cup (150g) plain flour
300g white breadcrumbs
Vegetable oil, to shallow fry

Garlic emulsion

150g (from about 3 bulbs) garlic cloves, chilled
10g salt flakes
1 egg white
Juice of 2 lemons
350ml vegetable oil

Method

1.

For the garlic emulsion, peel and roughly chop the chilled garlic cloves, then place in a blender with the salt, egg white and lemon juice. Whiz on high speed for about 2 minutes or until smooth, scraping down the sides occasionally. Add the oil in a thin steady stream as though you are making a mayonnaise, until thick and emulsified. The process will take about 5 minutes and you will end up with a light, fluffy, garlicky sauce. Store in an airtight container in the fridge for up to 1 week.
2.

Combine lemon juice, half the zest, half the parsley, oregano and anchovies in a non-reactive bowl and stir to combine. Add sardines and marinate for 30 minutes in the fridge. Remove from marinade and pat dry with paper towel.
3.

Meanwhile, whisk eggs and garlic emulsion together in a bowl. Place flour in a separate bowl, and the breadcrumbs, remaining lemon zest and remaining parsley in a third bowl. Coat a sardine in flour, then in egg mixture, then breadcrumb mixture. Place on a lined tray and repeat with remaining sardines.
4.

Heat 2cm oil in a large deep frypan. Working in batches, cook sardines for 2-3 minutes, turning once, until crisp and golden. Drain on paper towel, then sprinkle with salt and pepper. Serve with extra lemon wedges alongside.