Crispy Beer Battered Sardines
If you don’t fancy cooking and eating the whole fish, get the fish monger to pull the bones out - you could even stuff the cavity with a bread-crumb based stuffing.
Preparation time: 10 minutes Quantity: Makes 3 main or 4 starter Cooking time: 5 minutes
Ingredients
Batter -
2 eggs - medium - separated
250g plain flour - sieved twice
150 ml bitter / beer
150 ml (or so) of water
2 tablespoons oil (any)
seasoning
Flour to dust
12 - 16 small sardines - head removed and gutted
oil to deep-fry
Method
- Whisk the egg whites to a soft peek
- Whisk the rest of the ingredients together to form a smooth batter the consistency of double cream, add a little more water if too thick
- Gently mix the whites in to the batter
- Season well
- Dust the sardines in flour
- Dip in to the batter, by holding the very end of the tail, emerge well and shake of too much excess
- Gently place in to a preheated deep fat fryer (hot - 7 - 8) and cook until golden brown approx. 3-4 minutes
- Drain on kitchen roll and serve