Fresh sardines are delicious served with lemon wedges as they do in Venice, but this sunshine recipe teams well with the caper mayonnaise.
These sardines are delicious served warm, or at room temperature
INGREDIENTS
6 Fresh Sardines fillets
1 teaspoon capers rinsed
4 tablespoons Mayonnaise
20g oregano leaves finely chopped
Zest of 1 lemon
200g breadcrumbs
Seasoned flour
2 eggs lightly beaten
Extra virgin olive oil
Lemon wedges to serve
METHOD
Prepare the mayonnaise by chopping the capers roughly and mixing them through the mayonnaise.
Mix the oregano and lemon zest into the breadcrumbs.
Roll the sardines fillets in the seasoned flour.
Now douse them in the beaten eggs, and finally lay them in the breadcrumbs first on one side, then the other.
Fry the fillets in a large pan with plenty of hot oil until golden brown ( about 3.minites each side)
Drain on kitchen roll.
Serve with the caper mayonnaise and a wedge of lemon.
Original recipe Polpo
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