Middle Eastern Sardine Fritters
Ingredients
- 600 gEuropean pilchard (cleaned and butterflied)
- 150 gWheat flour (sifted)
- 200 mlBlonde beer (ice cold)
- 5 gBaking powder
- 2 pcGarlic (finely minced)
- 20 gParsley (chopped)
- 1 tspCumin ground
- 1 tspPaprika powder
- 1,000 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 1 pcLime juice (in wedges)
- 1 tspHarissa
Method
A golden, puffed crust that cracks under the bite, revealing the briny and tender sardine flesh. Spices provide a warmth that highlights the richness of the fish.
- 1
Scale and head the sardines. Butterfly them through the belly and delicately remove the central bone. The flesh must remain intact, attached by the back.
- 2
In a mixing bowl, combine flour, baking powder, cumin, and paprika. Pour in the ice-cold light beer while whisking until the batter coats the spoon. Add the minced garlic, chopped parsley, and harissa.
- 3
Heat the sunflower oil. Dip the sardines in the batter, then plunge them into the hot oil. When the crust is golden and firm, drain on paper towels. Season immediately with grey sea salt and serve with the lemon juice.
Frequently asked questions
How do you get this dish right?
- The beer must be ice-cold to create a thermal shock that makes the batter extra crispy.
- Do not overcrowd the fryer, otherwise the oil temperature drops and the batter soaks up the grease.
How long does this dish keep?
Consume immediately to maintain crispness. Does not reheat well.
