Angelakis Weekly Seafood Specials
seafood-recipies

new_range_in_packs

 

Sardine: Fritters

E-mail Print
(0 votes, average 0 out of 5)

You Need: (Serves 4)

  • 12 fresh sardines
  • 4 tablespoons plain flour
  • 1 egg, blended with 2 tablespoons milk
  • 125g dried breadcrumbs
  • oil for cooking

Minted Chilli Butter

  • 125g butter, softened
  • 3 tablespoons finely chopped fresh mint
  • 2 spring onion, finely chopped
  • 1 clove garlic, crushed
  • 1/4 teaspoon chopped red chilli
  • freshly ground black pepper

 

Method:

Coat sardines in flour, dip in egg mixture, then coat with breadcrumbs.

To make minted chilli butter, place butter, mint, spring onions, garlic, pepper and chilli in a bowl and mix well. Place butter on a pice of plastic food wrap and roll into a log shape. Refrigerate until required.

Heat oil and 1/3 minted chilli butter in a large frypan and cook sardines for 1-2 minutes each side or until golden.

Serve sardines topped with a slice of minted chilli butter.