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Sardine fillet fritters recipe

pragmatic recipe

Fabulous fritters

It is hard to quantify how many sardines to prepare per person, it is, more than anything else, a question of decency and discretion: it is so very hard to stop eating them, so having a limited number would be advisable if you care for your guests health and waistline; they are fritters after all.

Sampolo 246 - Cultori del Gusto

Variation on the fritter theme

Some sustain that sardines should not be eviscerated, not even beheaded. These puritans of the kitchen claim that much of the taste is contained in these parts and by taking them away, well, taste is thrown away.

They would lightly flour the fish before frying them in 180 degree hot oil. Olive oil. I guess you could leave the heads for the cats, because even without these the fish is recognizable.

Serve the fish piping hot; part of the ritual is actually avoiding to get badly burned. Unpretentious local white wine goes wonderfully well together.

Penne with broccolo arriminato

Sardine fillet fritters

It is hard to quantify how many sardines to prepare per person, it is, more than anything else, a question of decency and discretion: it is so very hard to stop eating them, so having a limited number would be advisable if you care for your guests health and waistline; they are fritters afterall
  • Prep Time 10 Minutes
  • Cook Time 20 Minutes
  • Total Time 20 Minutes
  • Serves 4 People
  • Calories 500 kcal

Ingredients

  • 1 kg of sardines (butterflied 600g)
  • 2 cups of flour
  • 2 cups of wine vinegar
  • Salt
  • vegetal oil to fry in

Instructions

  1. Soak the fillets in wine vinegar for 15 minutes
  2. Drain and transfer the fillets in flour
  3. Fry the fillets for 5 minutes at 180 degrees

Notes

Some sustain that sardines should not be eviscerated, not even beheaded. These puritans of the kitchen claim that much of the taste is contained in these parts and by taking them away, well, taste is thrown away.Unpretentious local white wine goes wonderfully well together. 

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