Middle Eastern Sardine Fritters

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.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 1069
• Protein: 34 g
• Carbs: 32 g
• Fat: 88 g

Ingredients

• 600 g European pilchard ( cleaned and butterflied )
• 150 g Wheat flour ( sifted )
• 200 ml Blonde beer ( ice cold )
• 5 g Baking powder
• 2 piece Garlic ( finely minced )
• 20 g Parsley ( chopped )
• 1 tsp Cumin ground
• 1 tsp Paprika powder
• 1000 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 piece Lime juice ( in wedges )
• 1 tsp Harissa

Instructions

1. Sardine preparation

   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. Batter preparation

   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. Frying and finishing

   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.

Chef's tips

• 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.

Storage

Consume immediately to maintain crispness. Does not reheat well.