Fresh sardines breaded in durum wheat flour and then fried, so crispy and fingers-licking.

Excellent as a second course or even as an aperitif paired by a glass of chill Prosecco wine.

Serves 4, Preparation approx. 30 mins, Cooking approx. 10-15 mins

  • 500 g whole fresh sardines, gutted and cleaned
  • 6-7 tablespoons Durum Semolina flour
  • Peanut oil for deep-frying, 500 ml
  • Salt, to taste

Method

If you cannot find the sardines already gutted and cleaned, start by removing their heads, then with a knife or scissors open the belly starting from the point where the head was cut off, and eviscerate down to the tail. It is best to leave the tails attached because they help to hold the two halves together. Remove the inner central fishbone.
Rinse them under cold running water. Dry them with kitchen roll.

Put the semolina flour in a bowl and mash the sardines, then shake them a little, removing the excess flour.

In a frying pan, heat the peanut oil.

As soon as it is hot enough, immerse the breaded sardines, fry them on both sides 1 to 2 minutes or until golden brown.

With a skimmer, remove them from the oil and transfer them to a plate lined with paper towels.

Salt to taste and serve.

 

 

 

 

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